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