Fall is in full swing here in Portland and I am inspired to read, write, bake, and be at home with a fire going. Yesterday I made my very first pumpkin pie form an actual pumpkin…no can needed. As canned goods (except Native Forest and Eden brands) all contain BPA leached from the can linings, I have been avoiding other brands of canned goods. I also made this pie gluten-free, dairy-free, and refined sugar-free. As a first attempt I was prepared for it to all be chalked up as an experiment, but it was actually incredibly delicious, and so healthy, we finished it for breakfast.
Bridge’s Pumpkin Pie
One GF 9-inch single crust pie shell (I used a store bought brand, but homemade is great, too)
For the filling:
2 small pie pumpkins
1 1/4 cup coconut milk (I used light b/c that’s what I had)
4 medjool dates
1/2 cup coconut palm sugar
1 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
3/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cloves
Preheat the oven to 350
slice pumpkins in half, scoop out seeds (save for toasting), place open side down on a baking tray with 1/2″ of water.
bake 30-40 minutes until soft.
Allow pumpkin halves to cool until they can be handled.
While Pumpkin is cooling, line one pie crust with parchment and a pile of dry beans to weigh down the crust.
Bake 15 minutes, remove beans and paper and bake another fifteen minutes.
Remove from oven and cool completely.
Scoop out 2 cups of pumpkin and place in bowl of food processor.
Add four dates, and process until smooth.
Add remaining ingredients and process until thoroughly combined.
Pour into prebaked, cooled pie shell.
Bake in center rack for 40-45 minutes until set and a knife inserted in the center comes out clean.
If there is extra filling, it can be baked separately in a ramekin.