Pumpkin Pie

Fall / Winter / Bake / Coconut Oil / Dessert / Joy the Baker / Vegetarian /

DESCRIPTION

This pumpkin pie is exactly as it should be: classic spice, robust pumpkin flavor and flaky pie crust. It’s the perfect fall holiday pie! Plus, the smell in your kitchen as the pie bakes in the oven is priceless.

PREP, COOK, TOTAL TIME

Prep time: 1 hour
Cook time: 50 minutes
Total time: 1 hour 50 minutes

SERVINGS

Yields: 1 (9-inch) pie

INGREDIENTS

DIRECTIONS

To make the crust: Place flour, sugar and salt in the bowl of a food processor and pulse to combine. Add coconut oil in chunks and pulse until mixture resembles coarse meal, making sure there are no large pieces of coconut oil remaining.

Add ice water a couple of tablespoons at a time and continue to pulse just until dough begins to come together.

Turn dough out onto a clean cutting board and form into a disc. Wrap with plastic wrap and refrigerate at least an hour before rolling out. When ready to bake the pie, roll the pie dough into a 12- to 13-inch circle and place in the pan. Crimp the edges with your fingers or a fork. Keep the crust chilled in the refrigerator until ready to bake.

To make the filling: In a large mixing bowl, whisk together the sugars, flour, salt and spices until well combined. In a medium bowl, beat together the eggs, coconut oil, pumpkin and evaporated milk. All at once, whisk the wet ingredients into the dry ingredients. Make sure no lumps remain. You can cover the filling and refrigerate overnight or pour directly into the pie crust to bake.

Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Place the pie shell on the baking pan and pour in the filling.

Bake for 45 to 50 minutes, until the filling is set. The center might still be a bit wobbly, but won’t jiggle in waves. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits. Refrigerate overnight and serve cold.

Pumpkin Pie Recipe photo credit: Joy Wilson and Jon Melendez