Adapted from 101 Cookbooks. I used unprocessed sugar and my own spice blend, and opted for light coconut milk to lighten up the recipe a bit. Although roasting fresh pumpkin makes this a richer tasting pumpkin pie, in a pinch, feel free to use canned pumpkin puree.
Prep Time10minutes
Cook Time1hour50minutes
Total Time2hours
Servings8
Ingredients
Roasted Pumpkin
1sugar pie pumpkin
2tablespoonsolive oil
salt
Graham Cracker Pie Crust:
2cupsgluten-free graham cracker crumbs
1/3cupmelted coconut oil
2tablespoonsmaple syrup
Pumpkin Pie Filling:
3/4cupground jaggery or unrefined coconut sugar
2teaspoonsground cinnamon
1/2teaspoonground allspice
1/4teaspoonground cloves
1/4teaspoonground nutmeg
1teaspoonsalt
1tablespooncornstarch
1 1/2cupsRoasted Pumpkin Puree
1teaspoonvanilla extract
3large eggsbeaten
1cuplight coconut milk
Instructions
To Make Roasted Pumpkin:
Preheat oven to 400 degrees. Carefully cut the pumpkin into four wedges; cut off the stem. Scoop out the seeds and pulp (save the seeds for toasting)
Rub the pumpkin wedges with olive oil, and sprinkle lightly with salt.
Bake on a cookie sheet on the center rack until tender, about an hour. A knife should easily pierce through the pumpkin wedge.
Scoop flesh from the skins and puree in a food processor.
To Make Graham Cracker Crust:
Place graham cracker crumbs, coconut oil and maple syrup in a food processor and process until well combined.
Spoon into a pie pan and press crust evenly along bottom and sides of pan.
To Make Pumpkin Pie:
Preheat oven to 350 degrees.
In a large bowl, mix together jaggery, cinnamon, allspice, cloves, nutmeg, salt and cornstarch. Stir in pumpkin puree, vanilla, eggs and coconut milk, and mix until well combined.
Pour filling into pie crust.
Bake for about 50 minutes or until filling is firm and set.