The inspiration for this pie recipe came from my first Thanksgiving in New york city. My employers were kind enough to include me in their plans, and they baked the most delicious pumpkin pie that I have ever tasted. This is an egg-free, unbaked adaptation of it.
- 1 recipe Single Pie Crust, chilled but not rolled out
- Two 15-ounce cans solid pack pureed pumpkin
- 1 cup liquefied organic refined coconut oil (stir before measuring if not completely liquid)
- 2/3 cup packed dark brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- Pinch of freshly ground black pepper
Preheat the oven to 375°F.
Roll out the chilled crust between 2 sheets of parchment paper until it is large enough to fit into a 9-inch deep-dish pie plate. Remove the parchment paper and press the crust into the pie plate. Crimp the edges and prick the crust all over with a fork.
Lightly grease a sheet of aluminum foil with canola oil, then press it down over the crust. Place pie weights on top of the foil. Bake the crust for 25 minutes, or until it is golden brown. Remove the crust from the oven and then remove the pie weights and foil. Allow the crust to cool completely.
Place the pumpkin puree, oil, brown sugar, vanilla, cinnamon, salt, allspice, ginger, and black pepper in the pitcher of a high-speed blender. Blend on high for 1 minute, scrape down the sides of the pitcher, then blend again for another minute.
Pour the “custard” batter into the cooled crust, then let it chill for 3 hours, or until set, before serving. Because of the low melting point of the coconut oil, be sure to keep the pie refrigerated until just before serving and right after cutting it.
Store the pie, covered and refrigerated, for up to 2 days.
Nutritional information does not include Single Pie Crust. For nutritional information on Single Pie Crust, please follow the link above. This recipe serves 8.