20 minute prep / 1 hour bake
~8 servings
Though Thanksgiving has come to be known as a day of gratitude, it’s important to be aware of the historical trauma embedded in celebrating this meal. This day is a reminder of the genocide that continues to affect Indigenous groups across North America. For some context about the historic “Thanksgiving meal” check out this article by Insider. Who’s to say you can’t bake a pumpkin pie any day of the year? You could celebrate the harvest, take a moment for gratitude and a recognize who’s land you’re on any Autumn’s day! A great alternative to the processed candy of Halloween is baking this pie in celebration of the Celtic harvest festival Samhain. This recipe works best with a food processor but will also work if mixing by hand or in a stand mixer.
Ingredients
Pie Crust
- 1 cup + 2 tablespoons whole wheat flour
- 1/4 cup vegan butter (solid form)
- 1 tablespoon sugar
- 1/2 teaspoon salt
Pie Filling
- 1 15oz can pumpkin pie filling / or pumpkin puree (see note)
- 1 cup coconut cream
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon clove, 1/2 teaspoon nutmeg
- Note: double spice measurements if using pumpkin puree
Preparation
- Preheat oven to 425F
- Place pie crust ingredients except for the water in a large bowl, stand mixer or food processor and mix (pulse if using a food processor) until butter is distributed evenly in the flour, the mixture should look crumbly
- Slowly add in the ice water until a smooth and pliable dough forms
- Take your dough straight from the bowl and press it evenly into a 10 inch cast iron pan being sure to press it all the way up the sides to the edge all around
- In the same mixing vessel, add all pie filling ingredients and mix until well incorporated
- Evenly spread pie filling into the cast iron on top of your pie crust
- Place pie in oven for 15 minutes then turn down heat to 350 and continue baking for another 40-45 mins.