Since childhood my preferred ”birthday cake” has always been pumpkin pie. Despite my July birthday, my Aunt Kathy always indulges this seasonally/socially inappropriate request with one of her remarkable homemade pies.
Well guess what Aunt Kathy- this pie isn’t as good as yours. BUT it’s November, so 1.) it’s socially acceptable to eat/make, and 2.) there’s no animal stuff or wheat in this one.
HUOM! While pumpkin pie is pretty strictly a ”Thanksgiving and/or Christmas” dessert in the US, I brought this pie to a halloween party last weekend and it killed.
What you’ll need:
- 1/3 cup solid coconut oil
- 2.5 cups oat flour
- 2.5 cups + 2 tbsp brown sugar
- 1 medium winter pumpkin
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 cup oat milk
- 2 tsp potato flour
How you make it:
- Cut pumpkin in half. Bake cut-side down on parchment paper for 50 minutes at 175 c.
- While baking, mix 2.5 cups oat flour with 2 tbsp brown sugar and 1/2 tsp salt.
- Add 1/3 cup solid coconut oil in increments, mixing throughout. Texture should be small crumbles.
- Add 5 tsp water in increments, mixing throughout. Dough should stick together, but not stick to your fingers.
- Mold dough into the bottom and sides of a greased pie pan. Put crust in fridge.
- Once pumpkin is done baking, scoop out the middle into a large bowl. Mash with a potato masher.
- Add in 1/2 cup oat milk, 1/2 cup brown sugar, 2 tsp potato flour, 1tsp cinnamon, 1 tsp ground ginger and a dash of salt. Mix well.
- Pour pumpkin mixture into crust and level with a spatula.
- Bake at 175 for 45-ish minutes, until the middle is only slightly jiggly.
Eat cold or warm + with Oatly vanilla ice cream or without (PS Warm is better and with ice cream is obviously better).
If you try this recipe (does anyone? Is this only for me??) 1) enlist a friend for help, and 2) tweet a picture of your pie at @AgroecologyMeg!