Pumpkin Pie From Real Pumpkin
Find out my secret to ending liquidy vegan pie!
Happy Belated Thanksgiving! If you were like me and you were too busy to cook dessert, this pumpkin pie recipe will come in handy.
Making a pumpkin pie from a real pumpkin is surprisingly easy. It can also be cheaper than buying canned pumpkin. This time of year is great for getting discount pumpkins since most people are not cooking from scratch or making Jack-o-lanterns.
Health Benefits of Pumpkin
Pumpkin is extremely filling and healthy, making it great for cheap vegans. About 1 cup of pumpkin has 2g of protein, 19% DV of vitamin C, 11% DV fiber, 8% DV iron, 4% calcium, and a whopping 245% DV of Vitamin A!
Vitamin A is beneficial for eye health. Retinoid forms from vitamin are helpful for pregnancy and childbirth, infancy, childhood growth, night vision, red blood cell production, and resistance to infectious disease.
Besides the health benefits of pumpkin, they’re delicious! Buying pumpkin fresh instead of canned is the healthiest way to take in these nutrients.
Although a pie isn’t exactly the healthiest way to eat a pumpkin, is a nice treat especially around the fall holidays.
Fresh Pumpkin Pie
You can make pumpkin pie from many different types of pumpkins. You can use regular pumpkins for a more mild flavor but cheaper price, small pumpkins about the size of cantaloupe, or specialty pumpkins like the cinderella pumpkin pictured above. You can even use butternut squash for a slightly different flavor.
I used the cinderella pumpkin for it’s naturally sweet flavor. This was my first time using this type of pumpkin and I don’t want to ever go back. Not only was the pumpkin tastier, but the seeds were much meatier too!
Fresh Pumpkin Puree
- Heat oven to 350 degrees F
- Use serrated knife (I use a bread knife) to cut pumpkin in half.
- Scoop out seeds and separate for baking pumpkin seeds later.
- Place pumpkin halves on a baking sheet. You can cut pumpkin as many times as you need to. Water may collect on pan so make sure to use a pan with raised edges.
- Bake until you can stick a fork through easily.
- Remove and cool. If you’re in a hurry, place pumpkin in ice water to speed the cooling process.
- Scoop meat of pumpkin into a strainer and press excess water out.
- Blend pumpkin in a blender.
You now have homemade pumpkin puree.
Pumpkin Pie Recipe
I still haven’t found the perfect pumpkin pie recipe but I found the most important change I made this year was using coconut creamer instead of soy milk.
- 2 cups pumpkin puree
- 1 cup coconut creamer***
- ¾ cup granulated sugar cane syrup
- ¼ cup cornstarch
- ½ Tbs. dark molasses
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. grated nutmeg
- ¼ tsp. ground allspice
**includes photo of product, this coconut creamer changed EVERYTHING about how I make a pumpkin pie. The coconut milk mimicked the actual cream so well that I had no problems with firmness or texture. It was perfect.
(You could possibly use coconut milk but I haven’t tried that yet)
- Preheat oven to 350 degrees F
- Combine all ingredients and bake. Make sure to combine the cornstarch with a little cold coconut creamer first so you don’t get lumps of starch in your pie.
- Pour mixture in pie crust of your choice (Whole Foods has vegan pie crust but you can save money by making your own)
- Place in oven for 50 minutes or until the pie has firmed or become browned. Cooling should solidify the pie more firmly. Because of the creamer, the pie may be a lighter color than usual, this is normal and still tastes amazing!