Easy crust pumpkin pie makes preparing dessert for a gathering a breeze!

I love how quickly this satisfying pumpkin pie whips up for an impromptu dinner party or family gathering in the midst of a busy week.  The easy press crust takes no time at all and has a lovely graham-y texture that holds the creamy filling in a secure hug. Pop it in the oven while you prepare supper and it will be ready in perfect time for dessert!  This recipe is nut, dairy, and soy free.

Easy Crust Pumpkin Pie

Ann Collins, MD, RYT

I love how quickly this satisfying pie whips up for an impromptu dinner party or family gathering in the midst of a busy week.  The easy press crust takes no time at all and has a lovely graham-y texture that holds the creamy filling in a secure hug. Pop it in the oven while you prepare supper and it will be ready in perfect time for dessert!  This recipe is nut, dairy, and soy free.

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Prep Time 15 mins

Cook Time 1 hr

Resting time 10 mins

Total Time 1 hr 15 mins

Course Dessert

Cuisine American, dairy-free, nut-free, soy-free, vegetarian

Servings 8 servings

Ingredients

  

Crust

• 1 1/4 cups Whole wheat flour
• 1 tsp fine sea salt
• 2 tbsp Turbinado sugar
• 1/2 cup extra virgin olive oil
• 2 tbsp rice milk

Custard

• 2/3 cup Brown sugar
• 1/2 tsp fine sea salt
• 1/2 tsp ground ginger
• 2 tsp cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 2 tbsp extra virgin olive oil
• 1/4 cup real maple syrup
• 15 oz organic pumpkin puree
• 2 whole eggs consciously raised
• 1 tsp vanilla extract
• 1 cup rice milk

Instructions

 

• Preheat oven to 425 degrees F

  In a 9 inch pie pan, mix your dry ingredients for the crust together well with a fork or whisk (whole wheat flour, turbinado sugar, sea salt).   Create a small mountain with the blended dry ingredients and create a volcano crater at the top.  Pour your rice milk and olive oil into your model of Mount St. Helens (or your favorite volcano) and mix the liquid ingredients in until a dough forms.  Press the dough into the bottom and sides of the pie pan with your hands and the fork, in the spirit of a graham cracker crust.  

  In a medium bowl, stir together the brown sugar, sea salt and spices for the custard.  Add the olive oil, maple syrup, pumpkin puree, eggs, vanilla and rice milk and blend with a hand mixer until the texture is even and smooth. Pour into your prepared crust.

  Bake for 10 minutes at 425 degrees F and then turn the oven down to 350 degrees F.  Bake until a knife inserted into the center of the pie comes out clean ( 40-50 minutes depending on oven and altitude).  

  Allow to cool and serve warm or room temp!

  Kitchen clean up hack: Place your pie pan on a cookie sheet before baking to avoid oven spills if your pie becomes exuberant :).

Recipe developed by Ann C. Collins, MD, RYT

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