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Traditional Pumpkin Pie Recipe

PumpkinPie1
PumpkinPie1

You've crunched through the leaves, picked out your Jack-O-Lanterns and turned on your heat for the first time in months. Those are all signs that it's probably time to start your fall baking! Our traditional pumpkin pie recipe is creamy and spicy with a crust that'll melt in your mouth. You can simplify the process with canned pumpkin, or you can take your baking to the next level and make your own puree (no judgement either way).

To make our traditional pumpkin pie you will need: For the crust: 1 1/4 cups all purpose flour 1/2 cup butter, chilled and cut into cubes 1/4 teaspoon salt 1/2 teaspoon sugar 1/4 cup ice water

For the pie filling you will need: 1 cup pumpkin puree 2 eggs 2/3 cup brown sugar 2 tablespoon maple syrup 1 teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon cloves 2/3 cup half and half

PumpkinPieCollage
PumpkinPieCollage

For the crust: In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs, either with a pastry cutter or two knives. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

For the filling: Preheat oven to 350 degrees. In a large bowl or in the bowl of a stand mixer, mix the pumpkin, eggs, brown sugar, maple syrup and spices together until well combined. Pour in the half and half and stir until incorporated. Pour filling into unbaked pie shell and baked for 40-45 minutes or until a toothpick inserted comes out clean. Let cool before slicing and serving.

Let's Toast: Vegan Pumpkin Spice Creamer

PumpkinSpiceCreamer2
PumpkinSpiceCreamer2

If you're not part of the pumpkin spice craze yet, then gather 'round. This vegan coffee creamer recipe is sure to make you a follower. Unlike other commercial coffee creamers, this one is made with almond milk, maple syrup, real pumpkin (imagine that!) and variety of fall-friendly spices. Whip up a batch and keep it  in the fridge all winter long. You can even make your own pumpkin puree from scratch with our recipe here. Feel free to adjust the sweetness and spice levels to your own tastes, but this is the version we found to be the most flavorful.

2 cups unsweetened almond milk 3 tablespoons pumpkin puree 3 tablespoons maple syrup (the real stuff) 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1 teaspoon vanilla

Put all the ingredients in a pan over medium heat and whisk until incorporated. Let cool slightly and pour into a jar. Before adding to coffee give it a good shake!

PumpkinSpiceCreamer1
PumpkinSpiceCreamer1