The Dainty Pig's Macrobiotic Pumpkin Pie
Vegan, Gluten Free | Oat Flour Crust, Maple Sweetened
Recipe makes one regular 9" pie.
This recipe tied for 1st place in my pumpkin pie showdown of 2012, and is based off of and adapted from Eden Foods' recipe here. I tweaked it to make the filling process a bit simpler, and the appropriate size to fill one regular crust. I adjusted the spices to my liking, and as per my taste testers' requests. And I swapped oat flour for the wheat flour. The result is a delicious & healthy, spicy, vegan & gluten free macrobiotic pumpkin pie...YUM!
Oat Flour Crust
- 2 cups oat flour (sift it if you can)
- pinch of sea salt
- 1/4 cup extra virgin olive oil, or sub in some grapeseed &/or avocado oil
- 1/2 cup COLD milk of choice (I used unsweetened vanilla almond milk)
- Preheat oven to 350F.
- Mix dry ingredients together in a medium sized bowl.
- Pulse / whisk / blend together oil & milk
- Add wet to dry and mix until combined (hands work best, crumble it with your fingers...just go for it!).
- Roll into a ball (adding any additional flour or cold water if necessary) and place in fridge for about 20 minutes.
- Roll out between 2 pieces of parchment paper, and carefully transfer into a lightly oiled 9" pie pan. Crimp edges if desired or if used a crimped pan.
- Poke holes with fork in bottom and sides of crust.
- Pre-bake crust for 5 mins before adding in the pumpkin filling and baking (see assembly & baking instructions below).
- 2 cups canned pumpkin puree (I simply used one entire 15 oz. can)
- 1.25 cups milk of choice (again, I used unsweetened vanilla almond milk)
- 2 TBSP Agar flakes
- 1/2 cup pure maple syrup
- 1 tsp vanilla
- 1/4 tsp sea salt
- 3 heaping tsp. ceylon cinnamon
- 1 tsp ground ginger
- 3/4 tsp nutmeg
- 1/4 tsp cloves
- 1 TBSP Kuzu powder, dissolved in 2 TBSP cold water (*do this part right before you add it in).
- OPTIONAL: 1/2 cup or so of pecan halves
- In a small - medium saucepan, combine the agar agar flakes and milk, and let rest for 20 minutes.
- Stir in maple syrup, and bring to a boil.
- Reduce heat and simmer until agar flakes melt, about 10 minutes. Whisk/stir fairly often to ensure the flakes melt and are combined in.
- In a small bowl combine/mash up the pumpkin puree, salt, spices, and vanilla. Mix with a fork, or a hand blender, and then stir it into the agar/milk/maple mix, combining well.
- Dilute the kuzu and stir it into the mixture.
- Stirring (fairly continuously to avoid lumps), bring everything to an almost boil, then remove from heat. Continue on below with baking directions.
Assembly & Baking Directions
- Carefully pour filling into pre-baked crust.
- If desired, sprinkle pecan halves on top of the filling, around the edges of the crust, before baking (pretty delicious, btw).
- Bake for 25 minutes or until crust is golden, at 350F.
- Please be careful when removing pie, as the filling will still be a bit liquidy.
- Pie will continue to set as it cools, so let cool completely (at least 3 hours) before slicing & serving.
Suggestions & Notes:
- CRUST: I have also made this using a pre-made frozen whole spelt crust. If using a frozen crust, thaw for 20 minutes. Then poke holes with a fork along the bottom and sides. Pre-bake for 5 mins at 350F.
- This pie tastes even better the next day, after letting it sit in the fridge overnight. So if you have the time, make it the day before you want to serve it.
- You can also place pecans along the bottom of the crust, before you add the filling, to make it even more decadent.
- Serve with coconut milk whipped cream, or vanilla ice cream.
- This pie was my favourite winner of the 2012 pumpkin pie showdown! My second favourite filling uses tofu and is in that pie showdown post as well. I'll do a revisit of it as well, soon enough :)