If you know me, you know I’m a terrible baker. That’s no way to sell a pie recipe, but that’s how I need to show you how forreal I am about my baking breakthrough… breakfast-worthy pumpkin pie.
For years I’ve been trying to patch pumpkin pie fault lines and uncondense condense milk. I’ve failed at faking out flour crust with other flour frauds and frantically mixed salt into a half-baked pie. Long story short, this pie has evolved from Libby’s label to a coconut-creamy, maple-sweet spiced pumpkin treat.
What it lacked in the first trial from a washed-out flavorless flour crust evolved into a delicately salted buttery nut crust. A dear friend (whose Texan mama probably makes the world’s best pecan pie) even admitted “this is the best pumpkin pie I’ve ever had”.
Scoops of Blue Bell vanilla ice cream puddled around the maple-sweet, spice-kissed pumpkin, and then serendipidously, Real Life’s Send Me An Angel hallowed the golden heap of healthy-pie heaven.
Huckleberry Thinn’s Maple Pumpkin Pie with Walnut Crust
Flour-Free Pie Crust
1 1/2 cup walnuts
1/2 cup pecans
1/2 cup hazelnuts
1/4 teaspoon salt
2 tablespoons butter
in a food processor, blend 2 1/2 cups of nuts > add 2 tablespoons of melted butter and 1/4 teaspoon salt and process until you have a crumbly moldable “dough” > dump nut crumbles into a pie dish and use your fingers to pat them into an even crust > bake pie crust at 350 degrees for 20 minutes then let cool.
Pumpkin Pie Filling
1 tablespoon pumpkin pie spice blend
1 teaspoon salt
1 tablespoon arrowroot powder (find in spice or baking aisle near Bob Mill’s products)
1 15-oz can of roasted pumpkin puree
1 teaspoon vanilla extract
4 tablespoons maple syrup
1 cup coconut milk (canned)
in a large mixing bowl, combine 1 tablespoon pumpkin spice blend, 1 teaspoon salt and 1 tablespoon arrowroot powder > add the entire contents of a 15-oz can of pumpkin puree, 1 teaspoon vanilla extract, 3 eggs, 4 tablespoons maple syrup and 1 cup of coconut milk and mix until smooth > pour pumpkin pie filling into nut crust (not too full!) and make a foil ring to shield the exposed nut crust from burning > bake at 350 degrees for 50 minutes > when “done” the pie should barely wiggle in the middle. let the pie cool for awhile to let the fragile nut crust set.
Serve with your best vanilla ice cream and feel the love from heaven above.