Maca Pumpkin Pie with Coconut Palm Sugar

Makes
8

Prep Time (min)
25

Cook (min)
40

Carb Grams (g)
38

Cook Difficult
6

Ingredients

1 ½ Cup pumpkin puree
1 Cup coconut palm sugar
1 ½ Cups coconut milk, full-fat
1 Ttbsp maca powder
½ Tsp salt
1 Tbsp cornstarch
1 Tsp cinnamon powder
1 Tsp ginger powder
¼ Tsp ground nutmeg
1 Pate brisee disc
Egg replacement:
2 Tbsp water
1 Tsp vegetable oil
2 Tsp baking powder

Utensils

Pie dish
Hand whisker
Rolling pin

DIRECTIONS

Preheat the oven to 425 degrees F. Grease a 9-inch pie dish with some oil and set aside.
In a medium bowl, combine together pumpkin puree, maca powder, cornstarch, cinnamon, ginger, nutmeg, and salt. Mix until completely incorporated and set aside.
Roll pate brisee into a 12-inch circle. Carefully place in a pie dish and pinch the edges. If the dough begins to soften, chill in the refrigerator for 15 minutes.
Pour in the pumpkin mixture and bake for 10 minutes at 425 degrees F. Reduce the heat to 350 and continue to bake for 30 minutes.
Remove from the oven and cool completely before serving.

Maca Pumpkin Pie with Coconut Palm Sugar

Maca Pumpkin Pie - Ingredients Pumpkin pies always remind me of great family get-togethers and warm aromas coming from the kitchen. No wonder this recipe is probably one of the most popular sweet pies in the world. Smooth pumpkin puree is nicely combined with ginger powder, ground nutmeg, and of course cinnamon powder which gives this pie its unique flavor.

Pumpkin pies - Dought

You can get a canned pumpkin puree which will do a good job. I personally avoid canned products as much as I can and I always prefer raw ingredients because honestly they are ten times healthier and taste much better. It will take some more time but it’s worth it, trust me. Find yourself a nice pumpkin, peel it and chop into smaller pieces. Boil until fork tender and make a smooth puree in your food processor. However, if you decide to make your own pure, make sure to cool the mixture completely before pouring it into the crust.

Pumpkin pies - Filling the pan

Typical pumpkin pie recipes usually call for brown sugar and eggs. However, I have decided to go for a vegan version with coconut palm sugar and a simple egg replacer recipe. Same goes for the pate brisee – usual recipes are based on eggs and butter. Butter can be easily replaced with coconut butter, almond butter, or simply margarine. When it comes to eggs, however, it might be the best option to add applesauce instead of other egg replacer recipes. This way, you will get a nice golden color (usually achieved with egg yolks) you want to see around your pumpkin pie.

Pate brisee can easily be made and stored in several batches for different pie and dessert recipes. If you don’t have already prepared crust in the freezer or you can’t find any suitable vegan substitute. Enjoy!

Nutrition information per serving: Kcal: 320, Protein: 2.9g, Total Carbs: 38.1g, Dietary Fibers: 3g, Total Fat: 18.9g