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Maple Pumpkin Pie

Maple Pumpkin Pie

The best dessert for fall: It’ll soon become an annual tradition to celebrate the season

istock.com/bhofack2

“This is my favorite dessert of the season, and I cannot wait for the excuse to make it every year. A little secret: my favorite way to eat it is cold, straight from the fridge, and sometimes for breakfast!” says Danielle Walker, author of Against All Grain Celebrations.

Walker is the author of the New York Times best-selling cookbook series Against All Grain, and the voice behind one of the most popular grain-free blogs on the internet, againstallgrain.com. After being diagnosed with an autoimmune disease and suffering for many years, Walker healed herself through dietary changes, and she is a testament to how food can nourish and heal our bodies. Walker’s new book, Against All Grain Celebrations, focuses on remaking classic dishes in healthy, flavorful, easy-to-prepare ways that will satisfy everyone at your table. These recipes will help you to easily host guests with various food allergies, as well as a crowd of regular grain-eaters.

This recipe is reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House, LLC. To buy a copy of the book, please click here.

Ingredients

For the pastry:

  • Basic pie pastry, enough for a 9-inch pie
  • 1 egg yolk
  • 1 Tablespoon full-fat coconut milk

For the filling:

  • 2 Cups pumpkin purée
  • 3 eggs
  • 1/2 Cup full-fat coconut milk
  • 1/2 Cup maple syrup or honey
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground ginger
  • 1/2 Teaspoon ground nutmeg
  • 1/4 Teaspoon ground cloves
  • 1/4 Teaspoon ground cardamom
  • 1/2 Teaspoon finely grated lemon zest
  • 1 Teaspoon vanilla extract
  • 1/4 Teaspoon kosher salt
  • Whipped cream, to serve

Recipe Summary

  • 2/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) cold butter, cut into pieces
  • 2 teaspoons cider vinegar
  • 2 tablespoons ice water
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup reduced-fat sour cream
  • 4 teaspoons to 2 tablespoons sugar

To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic refrigerate 1 hour.

Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.

In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.

To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.


Recipe Summary

  • 2/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) cold butter, cut into pieces
  • 2 teaspoons cider vinegar
  • 2 tablespoons ice water
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup reduced-fat sour cream
  • 4 teaspoons to 2 tablespoons sugar

To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic refrigerate 1 hour.

Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.

In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.

To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.


Recipe Summary

  • 2/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) cold butter, cut into pieces
  • 2 teaspoons cider vinegar
  • 2 tablespoons ice water
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup reduced-fat sour cream
  • 4 teaspoons to 2 tablespoons sugar

To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic refrigerate 1 hour.

Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.

In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.

To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.


Recipe Summary

  • 2/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) cold butter, cut into pieces
  • 2 teaspoons cider vinegar
  • 2 tablespoons ice water
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup reduced-fat sour cream
  • 4 teaspoons to 2 tablespoons sugar

To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic refrigerate 1 hour.

Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.

In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.

To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.


Recipe Summary

  • 2/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) cold butter, cut into pieces
  • 2 teaspoons cider vinegar
  • 2 tablespoons ice water
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup reduced-fat sour cream
  • 4 teaspoons to 2 tablespoons sugar

To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic refrigerate 1 hour.

Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.

In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.

To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.


Recipe Summary

  • 2/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) cold butter, cut into pieces
  • 2 teaspoons cider vinegar
  • 2 tablespoons ice water
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup reduced-fat sour cream
  • 4 teaspoons to 2 tablespoons sugar

To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic refrigerate 1 hour.

Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.

In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.

To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.


Recipe Summary

  • 2/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) cold butter, cut into pieces
  • 2 teaspoons cider vinegar
  • 2 tablespoons ice water
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup reduced-fat sour cream
  • 4 teaspoons to 2 tablespoons sugar

To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic refrigerate 1 hour.

Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.

In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.

To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.


Recipe Summary

  • 2/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) cold butter, cut into pieces
  • 2 teaspoons cider vinegar
  • 2 tablespoons ice water
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup reduced-fat sour cream
  • 4 teaspoons to 2 tablespoons sugar

To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic refrigerate 1 hour.

Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.

In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.

To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.


Recipe Summary

  • 2/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) cold butter, cut into pieces
  • 2 teaspoons cider vinegar
  • 2 tablespoons ice water
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup reduced-fat sour cream
  • 4 teaspoons to 2 tablespoons sugar

To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic refrigerate 1 hour.

Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.

In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.

To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.


Recipe Summary

  • 2/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) cold butter, cut into pieces
  • 2 teaspoons cider vinegar
  • 2 tablespoons ice water
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup reduced-fat sour cream
  • 4 teaspoons to 2 tablespoons sugar

To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic refrigerate 1 hour.

Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.

In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.

To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.