I don't write many recipes, mostly because I'm a bit lazy. I like simple things. Things with very few ingredients and very little prep. If you're like me, maybe you'll like these, too.
So, this year I grew a few pumpkins. I decided I would use my beautiful Blue Moon pumpkin and try to make my first homemade pumpkin pie. I sliced it in half a set each half in a baking dish, covered it with tinfoil and baked it. I got about half of each half out. I was later told adding water to the baking dish would have helped a lot. This year I may just boil it. I tried to use the potato masher on it, and though my pie was very tasty, it was stringy. I threw the rest in the blender and then into a jar for my next attempt.
Here is the recipe I used that I found on Pinterest.
Pumpkin Pie (Dairy-Free)
1 recipe for single pie crust dough
2 1/2 cups (670 grams) pumpkin puree
1/2 cup (100 grams) brown sugar, packed
1/4 cup (60 ml) maple syrup
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 1/3 cups (315 ml) full-fat coconut milk
Coconut whipped cream, optional
On a lightly floured surface, roll out pie crust dough into a 14-inch round. Wrap dough lightly around rolling pin and transfer to a deep 9-inch pie pan. Gently press dough into the bottom and sides of the pan. Trim the dough to allow a 1-inch overhang. Pinch dough between thumb and forefinger to make a decorative edge around the rim. Refrigerate until chilled, about 30 minutes.
Preheat oven to 425 degrees F (218 degrees C).
Using a fork, prick a couple dozen holes into the bottom of the crust to prevent the dough from rising. Bake for 15 to 20 minutes, or until crust is lightly browned. Remove from oven.
Reduce oven temperature to 350 degrees F (180 degrees C).
In a large bowl, whisk together the pumpkin, brown sugar, maple syrup, spices, salt, and eggs until uniform. Gradually mix in the vanilla extract and coconut milk.
Pour the pumpkin filling into the prepared pie crust (depending on the size of your pie pan, you may have a small amount extra). Bake for 75 to 80 minutes, or until the middle barely jiggles when shaken and a toothpick inserted into the center comes out clean. If the edges darken too quickly, line the outer crust with aluminum foil to prevent further browning. Remove from the oven and cool at room temperature to finish cooking the center of the pie.
Serve warm or chilled with a dollop of coconut whipped cream.
Here is the link to the site.