Okay, I know you’re sick of being bombarded with pumpkin everything, but the fact is Thanksgiving is going to come around and you are going to need a pumpkin pie to serve. And the truth is, you want some for yourself too. By “you,” I mean me. Anyway, I came up with this recipe that is sweetened only with fruit and is one of the best darn pumpkin pies I’ve ever had. I’m definitely making it again for Thanksgiving. Here goes:
For the Pastry Dough:
155 grams All-purpose flour (or whole wheat, or your preferred blend)
1/2 teaspoon Salt
1/4 teaspoon Ground ginger
1/4 teaspoon Cinnamon
1 teaspoon Date sugar (optional)
113 grams (1 stick) Unsalted butter, very cold & cut into approx. 1/2″ cubes
1/4 cup Cold juice (apple, pear, or grape)
1 tablespoon Apple Cider Vinegar
2 Ice cubes
For the Filling:
70 grams Freeze-dried apple (or baked apple chips, 100% apple only!)
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1/8 teaspoon Ground allspice
1 tablespoon Vanilla extract
200 grams Dates
227 (1 brick) Cream cheese (or coconut milk / heavy cream / cashew cream)
3 Large eggs
370 grams Pumpkin (organic canned)
For the Toppings:
Pumpkin seeds, toasted with olive oil and salt
Heave cream (or coconut cream), whipped with vanilla extract
Make the Crust:
Combine the juice, vinegar, and ice in a liquid measuring cup with a spout.Set aside.
Place the flour, salt, ginger, and cinnamon in a food processor. Pulse to combine. Add the butter and pulse until a lumpy/sandy texture appears. Continue pulsing while slowly adding the cold juice & vinegar (don’t let the ice go in; it’s just there to keep the liquid cold!), just until the dough comes together. Form the dough into a ball, wrap in plastic, flatten slightly into a fat disc, and refrigerate to chill until nice and firm, an hour to a couple days. Clean and dry the food processor, as you’ll be needing it for the filling!
Once chilled, roll the dough out to a circle, 1/8″ thick. Place in your pie dish and crimp or cut as you wish. (Here’s a Martha Stewart video showing different crimping techniques.) Use a fork to poke holes through the bottom surface of the crust in order to avoid bubbles during baking. Chill the crust while you make the filling.
Pre-Bake the Shell & Make the Filling:
Preheat the oven to 375°F. Place parchment inside the chilled pie crust and add pie weights or beans. Bake the shell for 10 minutes, remove the weights and parchment, and give it a light egg wash. Put it back in the oven for another 5 minutes or until it just starts to get a light golden color.
Put the first 6 ingredients in the food processor and process until the freeze-dried or baked apple is a fine powder. Then add the dates and the vanilla and puree until the dates form a chunky paste. Then add the cream cheese and eggs and puree until very smooth. Add the pumpkin and process until combined. Pour the filling into the pre-baked shell and bake at 325°F for 30 minutes, or until the crust is golden and the filling no longer jiggles. Let cool to room temperature and serve with toasted pumpkin seeds and fresh whipped cream. If you don’t finish it all in one go, cover with plastic or foil and store in the fridge. Happy Thanksgiving and Happy Autumn!