After seeing the rave reviews on my pumpkin buns and ooey-gooey pumpkin cinnamon rolls—I had to complete the trifecta with a pumpkin pie.
I know it’s too early for a Thanksgiving recipe.
Yet, I couldn’t wait till the end of the month to share this delicious dessert. Plus, who knows what tasty treat I end up whipping up on a whim when the holiday arrives.
So here’s a sweet surprise from yours truly for anyone planning to impress family and friends with a dazzling dessert. The elegantly embossed crust and floral decor elevate your humble pie into a masterpiece.
Yet, there are enough nutritious elements tucked in to keep your diet in check.
So what’s inside this pretty pie?
As always, I swapped calorie-laden ingredients with wholesome plant-powered alternatives. Not only does it amp the nutritional value, but it also enhances the flavor profile of my baked goods.
This time around, I went for my favorite Ascania honey (buckwheat flavor). What sounds like an odd combo turned out to be a swoon-worthy silky smooth caramel taste. It balances the pie puree oh-so-well!
More importantly, its presence makes me less guilty for sprinkling some icing sugar to make this festive offering extra sweet.Print
- Prep Time: 2 hours 20 minutes
- Cook Time: 25 minutes + 1 hour (Chill time)
- Total Time: 3 Hours, 45 MINUTES
- Yield: 2 1x
- 1⅔ cup pastry flour
- ⅓ cups almond flour
- ⅓ cup dark cacao powder
- ¾ cups Icing sugar (I used ¼ cup)
- ½ tsp pink salt
- ½ cup plant-based butter, cold
- 1 egg
- 1 can pumpkin puree (not pie filling)
- ½ cup Ascania honey in buckwheat flavor
- 1 can of coconut milk, full-fat
- 2 tbsp cornstarch
- 3 tsp pumpkin pie spice
- 1 tbsp vanilla extract
- ½ tsp salt
- 2 tsp agar-agar powder
- Sift all the dry ingredients together.
- Add the chilled butter cubes and mix them with the dry ingredients till you have a crumbly, sand-like texture.
- Add the egg and mix till it starts becoming doughy.*
- Once the dough is ready, roll it out between two silicone baking mats to about 2mm of thickness. Place the dough along with the mats in the freezer for 15 minutes.
- Take the dough out from the freezer and slowly roll the embossed pin over the top of the dough to create the design.
- Using a 4 inch cake ring, carefully cut out 1 slice, which will be the base of the pie. Place this cut into the ring using an offset spatula and making sure it retains its perfect shape.
- From the rest of the dough, cut out long slice, which will be the wall of the pie. Carefully place this on the cake ring and lightly press it at the bottom so that it sticks with the pie base.
- Place the cake ring in the freezer for an hour.
- Preheat your oven to 160 degrees Celsius.
- After an hour, take the ring out and trim any excess pastry dough using a sharp knife.
- Bake the pie shell for 20 – 25 minutes.
- Let it cool on the perforated baking mat before adding the filling.
- Chuck all the ingredients (except agar powder) for the filling in a blender (or mixing bowl).
- Blend/whisk until smooth.
- Pour pumpkin mixture into a saucepan. Add agar powder, stir and bring the mixture to a boil.
- Let the mixture gently simmer for 1-2 mins until it becomes thick.
- Carefully pour the hot pie filling into a pre-baked shell.
- Pop in the fridge to set (3-5 hrs or until firm).
- Serve chilled or at room temperature.
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