Ingredients
Method
The dough
- Add all the dry ingredients to a large bowl and whisk well. Add small pieces of cold coconut oil and knead until you get a crumbly texture and no big pieces of coconut oil are left.
- Add milk to the bowl too and knead until you get a nice, smooth ball of dough. Put it into a small food container, or wrap it into a bees-wax wrapping foil, or plastic foil. Put it into the fridge and let it rest there for 15 minutes. After that, take it out and let it sit on the counter until your cream is ready.
Pumpkin Cream
- While your dough is resting, clean and cut the pumpkin into pieces. Boil them for 20 minutes so the pieces become very soft.
- Strain and put into a bowl for blending. Add spices, starch, coconut cream, and sugar. Blend until completely smooth.
- Take your dough and a sheet of parchment paper. On the paper, roll out the dough into a 2-3 mm thick circle. Grease your pie-tray. Lifting parchment paper with the dough on it, help yourself transferring the dough into the tray by flipping paper around so the dough lands in the tray, and peeling the paper off the dough.
- With your fingers, adjust the dough so it fits the baking tray. Pour the pumpkin cream into the tray on top of the dough. Shake the tray a bit so the cream spreads around evenly.
- Bake at 180°C for 1 hour.
- Once it's done, let it sit for at least 30 minutes on the counter-top. Then move it to the fridge for additional 4 hours or overnight.
Topping
- Chop pecans. Mix them with maple syrup. Top your pie with this mix once it's cooled down.
Notes
You can keep the dough in the fridge until the next day or even the day after. Before using it, make sure you take it out of the fridge at least 1 hour before using it, otherwise you won't be able to roll it out nicely. As a topping, you can use some vanilla ice-cream as well, or some coconut whipped cream, only maple syrup, or any other kind of nuts.