1 1/4 cup white spelt flour, sifted
1/2 cup coconut oil (or butter)
2 tbsp caster sugar
1/8-1/4 cup iced water
Inner Pie Crust
1/2 cup pecans, toasted & crushed
1/2 cup ginger nut biscuits, crushed
2 cups pumpkin, pureed
1 tbsp coconut oil to roast pumpkin with
1/4 cup brown sugar
1/4 cup maple syrup
3 large eggs
1/2 cup cream
1 tsp mixed spices (nutmeg, cinnamon, cardamom)
1/2 tsp ground ginger
1/2 tsp ground clove
1/2 tsp salt
He is Canadian, it is Autumn and, yes, it’s Pumpkin Pie recipe time. And by golly Jesse’s Pumpkin Pie recipe makes a damn fine pie.
Pumpkin Pie Crust
In a food processor add flour and caster sugar to blend. Then add coconut oil. Process until the mixture reaches the consistency of course oatmeal.
While the processor is running carefully add ice water in parts. Stop adding ice water when the dough looks like it will stick together nicely.
Press dough into a pie baking dish.
Pumpkin Pie Inner Crust
So this bit might be new to some, but Jesse maintains it’s a wonderfully tasty addition to the ‘ol pumpkin pie recipe ritual.
Toast your pecans (you may wish to use a different kind of nut like walnuts or something equally wintery) on a non-stick baking tray in the oven at 180 degrees Celsius for five minutes.
Check on them halfway just to make sure they’re not getting scorched.
Crush the ginger nut biscuits into a meal-like consistency.
Once your nuts are roasted, crush or grind them up if you have a grinding device handy.
Mix crushed nuts and biscuits together and press into your pie crust.
Pumpkin Pie Filling
Your oven should still be warm from roasting the nuts. Turn it up to 200 degrees Celsius.
Take the skin off your pumpkin, scoop out the seeds, and cut it into cubes about 1-inch thick. In a large mixing bowl (you’ll use this bowl again in a moment to whip up your filling), toss the coconut oil through the pumpkin pieces.
Roast the pumpkin pieces in the oven for 15 minutes. Then add a little water into the bottom of the baking tray to steam them for a little while longer until soft.
Crack the eggs into your mixing bowl and beat them, kindly if you wish.
When your pumpkin is soft, puree it in a food processor or with a handheld blender. Then add the pureed pumpkin to your bowl, along with brown sugar, maple syrup, spices, salt and cream. Mix well.
Now it’s time to pour your pie filling in to your double crust and set your pumpkin pie off to the oven for an hour at 190ºC. Check the pie at one hour with a clean knife. What you’re looking for when you insert the knife into the outer edges of the pie filling is that it comes out almost clean. The centre of the pie filling should still be lovely and gooey, a great contrast to the set parts and the crumbly crust. Enjoy!
Hints and Tips
Feel free to substitute ingredients – for instance you may like to switch brown sugar with white, spelt flour with gluten free flour, or cream with lactose free cream as required.