have been working on this new crust recipe for several weeks now and this final version is tender and buttery. The pumpkin pie filling is spicy and the perfect custard texture.
Make the Crust
In the bowl of a food processor, add almond flour, lupin flour, arrowroot and cinnamon. Pulse to mix very well.
Add very cold diced butter to the flour mixture. Pulse to incorporate. Stop pulsing when you still see chunks of butter but they are just smaller.
Dribble 6 tbsp of ice cold water into the food processor as you pulse. If your food processor has a hole in the stopper, you can pour the water in there. The idea is that you still have pieces of butter remaining that will create a tender crust when baked. At this point, the crust should be slightly tacky and mostly held together. If yours is still dry, you may need to add up to a couple more tablespoons water. The crust should not be wet, though so only use more water if absolutely necessary.
Gather the dough into a circle and wrap tightly in plastic wrap or a beeswax wrap.
Refrigerate at least 30 minutes or until you are ready to assemble your pie. I make several crusts at a time and store them wrapped and ready for easy pies and galettes!
Make the Pumpkin Pie Filling
Whisk together pumpkin puree, coconut milk, maple syrup, vanilla, spices, eggs, until fully combined.
Assemble your Pie
Preheat oven to 350F
Roll your chilled pie crust between two sheets of parchment paper until it is about 1/4" thick. Drape the crust into your pie pan and crimp edges using your fingers or a fork.
Pour the filling into the prepared pie pan.
Bake for 45-55 minutes or until filling is just set. Turn off the oven, open the door slightly and allow the pie to cool in the oven.
When the pie is cool enough, cool completely in the refrigerator.
When you are ready to serve, remove the pie from the refrigerator and serve with coconut whipped cream. Enjoy!
