Servings: 8
Ingredients
Crust
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 tsp vanilla
- 1 tbsp honey or maple syrup
- 1/3 cup melted coconut oil or vegetable oil
- 1/4 cup + 2 tbsp cold water
Filling
- 1 cup pumpkin puree
- 1/4 cup milk of choice
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 1/2 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
- Preheat your oven to 180°C and grease your 20 cm pie pan with a bit of oil.
Crust
- In a mixing bowl, mix the flour with the salt, baking powder and vanilla. Add the oil and 1/4 cup water and mix with your hand until you have a smooth dough. If dough isn’t coming together, add 1 tbsp more water at a time until it does. I used 1/4 cup + 2 tbsp cold water in total.
- Roll dough between 2 parchment paper so it can cover the bottom and edges of the pie pan. Take the dough and press it firmly in the pan. With a fork, pierce the bottom and the edges of the dough.
- Bake the crust alone in preheated oven for 15 mins while you make the filling.
Filling
- In a blender, blend together all filling ingredients until smooth.
- When crust is baked for 15 mins, lower temperature to 160°C, remove crust from oven, pour filling over the crust and put it all back in the oven for 45-50 mins until filling is puffed up and no longer liquid.
- Remove pie from oven and let cool completely before slicing.
Tried this recipe?Let us know how it was!