Pumpkin Pie

While Thanksgiving isn’t a holiday in Kenya, I really wanted a pumpkin pie – plus I roasted that pumpkin last week.

I wanted to be able to give little man a taste so I made a gluten free crust using this recipe. It’s also vegan. I used raw sugar as I don’t have coconut sugar.

About to cut in the coconut oil

Pumpkin Pie (pretty sure original is from the Joy of Cooking)

1. Line a pie pan with pie dough
2. Preheat oven to 425 degrees
3. Mix until well blended:
2 cups cooked squash
1 1/2 cups heavy/coconut cream
just under 3/4 cup brown sugar
touch of molasses
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg or allspice
1/4 tsp cloves
2 slightly beaten eggs (I used chia seeds as an egg alternative)
4. Pour the mixture into pie shell
5. Bake 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake about 45 minutes longer or until inserted knife comes out clean.
6. Serve with whipped cream (you can make a whipped cream out of coconut cream)
Pie filling ingredients
About to bake

The pie was a little wobbly when it first comes out but firms up once it cools down. Mine was a little over baked because of oven issues.

Baked! Ate a slice already

Little man wasn’t impressed by his first bite because it was too hot. Whoops. Once I cooled it off it went much better!

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