Gluten Free • Paleo • Sugar Free • Dairy Free

Pumpkin Cream Pie

Pumpkin Cream Pie (2)

I think I deserve a gold sticker. Maybe even two. After my big race last week a foot injury I had been carrying for some months flared up… big time. It was so swollen that I could only wear my ugg boots and was walking like a crooked pirate (minus the verbose parrot). My podiatrist told me I had to rest it and not run for 10 days… 10 whole days!! I decided to be a good patient and do as I was told (I figured I can’t expect my patients to do as I tell them unless I set a good example). Yesterday I got the all clear to run again… so I did immediately and then again today! If you had told me 18 moths ago that I would be having running withdrawals after 3 days I would have laughed, but here I was with the sweats and jitters because I was grounded. So as I write this I am laying in my bed, nursing my sore foot because I think I may have overdone it on my return. I’m not one to do things by halves or slowly… which I think I may have to learn!

Thanksgiving is not a holiday that we know anything about in Australia. Turkey, Sweet Potatoes and pilgrims: that’s it. That’s the extent of my knowledge. I’m guessing it would be the same if you asked an American about Australia Day; Kangaroos, Vegemite and Crocodile Dundee (just in case you’re wondering it’s more about BBQs, flags and lamingtons). I decided to do some Thanksgiving food research and came up with Turkey, stuffing, sweet potato and marshmallow (even I am weirded out by this being a savoury dish) and pumpkin pie.

A Pumpkin Cream Pie is not a dessert you’ll see in Australia and I cannot work out why! It’s quite delicious and I think we should eat more of it. I promise to do my part and eat it every week!! The Pumpkin flavour is enhanced by using Pumpkin Seed meal in the pie base. Pumpkin Seed meal can be purchased from speciality shops or make your own at home. Just blend the seeds until they form a fine, meal like consistency; just like you would when making Almond Meal. If this seems like too much trouble substitute another nut or seed meal and it will still be great. The Pumpkin Cream is a stabilised version of the Pumpkin Custard, using gelatine to hold it firm. The pie requires roughly 1 3/4 of the original recipe. It’s not easy to use 1/2 an egg yolk so I have suggested making a double recipe and keeping the left overs. Such a curse having to eat left overs!! If you prefer the Sweet Potato Custard can be used in place of the Pumpkin Custard.

Pumpkin Cream Pie
Serves 16
A healthy version of a classic Thanksgiving Pie
Print
Prep Time
1 hr
Cook Time
20 min
Total Time
7 hr
Prep Time
1 hr
Cook Time
20 min
Total Time
7 hr
INGREDIENTS
Pumpkin Cream Pie
  1. 1 Pie Base, cooled
  2. Pumpkin Cream (1 serve is not quite enough and 2 is just too much. Make the double serve and eat the left overs!)
  3. 1 1/2 Cups Whipped Coconut Cream
Pie Base
  1. 1/4 cup Pumpkin Seed Meal (other nut or seed meals can be substituted)
  2. 1/2 cup plus 2 tablespoons Coconut Flour
  3. 1/4 teaspoon Salt
  4. 1/4 teaspoon Baking Soda
  5. 1/4 cup Coconut Oil, softened
  6. 1/4 cup Honey or Maple Syrup
  7. 1 Egg
  8. 1 teaspoon Vanilla Extract
Pumpkin Cream
  1. This recipe has been doubled. You will have a little bit left over.
  2. 340 grams Pumpkin, measured after cooking (to cook Pumpkin; place whole or large pieces with peel on in a moderate oven for 45 miniutes to 1 hour or until soft on the inside. When cool remove peel and use)
  3. 2/3 Cup Milk (of choice)
  4. 6 Egg Yolks
  5. 4 Tablespoons Maple Syrup
  6. 2 teaspoon Vanilla Extract
  7. 1 1/2 Cups Coconut Cream (thickened part of opened can of cream/milk which has been in the fridge overnight)
  8. 4 teaspoons Gelatine
  9. 4 Tablespoons Water
  10. Optional; Pumpkin Spice Mix to taste (I didn't need any)
Whipped Coconut Cream
  1. 1 can Coconut Cream/Milk, 400ml can, opened and in fridge overnight
  2. 2 teaspoons Maple Syrup
  3. 2 teaspoons Vanilla Extract
  4. 1 teaspoon Gelatin
Pumpkin Cream Pie
  1. Take the cooled pie crust and place on a serving tray.
  2. Pour the cooled Pumpkin Custard into the pie crust until it is just below the edges of the crust edges. A single recipe of Pumpkin Custard is not enough and a double is too much. I prefer to left over custard to snack on than a skinny pie!
  3. Place the pie in the fridge and allow to set for at least 3-4 hours.
  4. Remove the pie from the fridge and spread the whipped coconut cream evenly on top.
  5. Place the pie in the fridge and allow to set for at least 2-3 hours.
  6. Serve the pie from the fridge.
Pie Crust
  1. Pre-heat the oven to 175C/350F.
  2. Grease and line the bottom of a 20cm/8 inch spring form tin (or a pie dish of the same size).
  3. Combine the dry ingredients in a kitchen blender and process on low until combined.
  4. Add the wet ingredients and blend until the dough comes together.
  5. Press the dough into the tin, pressing the dough up the edges of the tin to create a wall.
  6. Pierce the bottom of the pastry 7-8 times.
  7. Place in the oven for 15 to 20 minutes, or until it starts to brown.
  8. Remove from the oven and allow the pie crust to cool.
Pumpkin Custard
  1. Place the mashed pumpkin, milk, egg yolks, maple syrup and vanilla in a saucepan and stir until combined.
  2. Turn heat onto medium and cook until the mixture almost reaches boiling point (i.e. little bubbles start to form and it will get really thick). The custard will want to stick to the bottom of the saucepan so stir constantly. Remove the custard from the heat.
  3. Whilst the mixture is heating in the saucepan, sprinkle the gelatin over the water in a small bowl. Allow to sit and thicken.
  4. Add the thickened gelatine and the cream to the warm custard and blend until smooth and no gelatine lumps remain.This can be done in a kitchen blender or using a hand blender.
  5. Allow the custard to cool slightly (but not set) before using.
Whipped Coconut Cream
  1. Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
  2. Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
  3. Add the maple syrup and vanilla and continue whisking until thick (this can take up to 10 minutes depending on the quality of your cream).
  4. While the cream is whisking, add the gelatine to 1 Tablespoon of cold water and allow to thicken for 5 minutes. After 5 minutes gently melt/dissolve the thickened mixture (I palce the gelatine bowl in a larger bowl of boiling water and allow it to melt slowly) and add to the cream, whisking until it has all combined. Use immediately.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

8 Comments to Pumpkin Cream Pie

  1. Aww. I don’t have any gold stickers but what about a gold badge? 😀

    I’m sorry about your foot! That sounds unpleasant. But at least you’ve got this magical looking pie! And I liked your note about Australia Day. 🙂

    • A badge would be ace Erin!I think I might start celebrating Thanksgiving with you if I get to eat this pie all the time !!

  2. Sorry to hear about your foot, I hope you feel better soon! I must say I’ve never really been a big pumpkin pie fan (terribly unamerican of me) but this sounds like something I would like to try!

  3. Hope that your foot is well on the mend by now!

    This pie is so intriguing – love your pics of it and might try the sweet potato one as I assume it’ll use less maple syrup? I don’t really have a sweet tooth but love the texture of desserts like this.

    • The sweet potato and pumpkin pies will use the same amount of maple syrup. If you want to use less add extra milk (ie..1 TB less maple syrup, 1 TB extra milk). It’s not a very sweet dessert at all…too much vegetable!!

Leave a Comment