Danielle Walker’s Maple Pumpkin Pie Recipe

This recipe is sure to be a winner at your Thanksgiving feast.

Maple-Pumpkin-Pie.jpg
Photo courtesy of Danielle Walker

Reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion

SERVES 8

INGREDIENTS

Dough:

 1½ cups almond flour, (such as Bob's Red Mill Super-Fine Almond Flour)
 1 cup arrowroot powder
 ¼ cup coconut sugar
 2 large eggs, chilled
 3 Tbsp water, cold 
 ½ tsp salt
 4 Tbsp palm shortening or unsalted butter, chilled
 1 large egg yolk
 1 Tbsp coconut milk, full-fat 

Filling:

 1 can unsweetened pumpkin puree, (15-oz)
 ½ cup full-fat coconut milk
 ½ cup maple syrup
 1 tsp ground cinnamon
 1 tsp vanilla extract
 ½ tsp ground ginger
 ½ tsp ground nutmeg
 ¼ tsp ground cloves
 ¼ tsp ground cardamom
 ½ tsp finely grated lemon zest
 ¼ tsp salt
 3 large eggs

DIRECTIONS

1.    To make dough, combine first 6 ingredients in a large food processor; process until combined. Distribute shortening evenly over top; pulse 4-5 times or until pea-size bits of dough form. Gather dough into a tight ball; flatten into a disk. Wrap tightly with plastic wrap; freeze 1 hour.

2.    Preheat oven to 325°F.

3.    Reserve one-quarter of dough. Transfer remaining dough to a 9-inch pie plate lightly coated with cooking spray. Use your hands to evenly distribute dough on bottom and sides of pan. Crimp or flute edges. Cover bottom with parchment paper and fill with pie weights or dried beans; freeze 15 minutes. Bake 10 minutes. Remove parchment paper and baking beans; bake 5–10 minutes or until crust is golden. Cool completely.

4.    Sandwich reserved dough between 2 sheets of parchment paper. Roll dough ⅛ inch thick. Use mini autumn-theme cookie cutters to cut out shapes. Transfer to parchment-lined baking sheet. Combine yolk and 1 Tbsp coconut milk; brush over pastry shapes. Bake 15–20 minutes or until golden; cool completely.

5.    Increase oven temperature to 350°.

6.    To prepare filling, Whisk together pumpkin and remaining ingredients. Pour into prepared crust. Brush edges of crust with remaining egg wash. Bake 15 minutes. Shield crust with foil; bake 20 minutes or until filling set but still jiggles slightly in the center. Turn off oven, crack door and let pie cool 30 minutes. Remove from oven; cool to room temperature on a wire rack. Decorate with cutouts. Refrigerate 2 hours or until fully set.

COOK'S NOTE

Danielle’s Tip: "This pie keeps well, covered tightly with plastic wrap, for up to three days in the refrigerator,” says Walker. “It actually gets better with time.”

Related: Feed a crowd with super-size slab pies