Ingredients
- Crust:
- Filling:
* 1c whole grain spelt flour * 1c unbleached all-purpose flour * 1/4c sugar (or brown sugar, or Sucanat) * 2T ground flax seed * 1t ground cinnamon * 1/4t kosher salt * 1/2c almond milk * 1/2c cocnut oil, melted (or Earth Balance)
* 2 1/4c canned pumpkin * 1/2c sugar (or brown sugar) * 1/4c full-fat coconut cream (or almond milk) softened * 1T Earth Balance, softened * 1/4c pure maple syrup * 3T arrowroot powder (or cornstarch) * 2t vanilla extract * 2t cinnamon * 1/2t ground ginger * 1/2t nutmeg * pinch of ground cloves
Directions
- Crust
- Filling
- To Bake
Preheat oven to 425 and grab 9″ pie dish. In a large bowl or stand mixer, mix dry crust ingredients. Pour in milk and melted coconut oil. With an electric mixer, mix just until the dough forms into a efw lumps. Do not overmix. The dough should be moist, but not too sticky. If it’s too sticky work in a tiny bit of flour when rolling.
On a non-stick mat or lightly floured surface, roll out dough until it’s a couple inches wider than the pie dish. Place pie dish on top of dough and trim the edges leaving 1-inch around the edge. Gently roll the dough onto the rolling pin and then unroll over the top of the dish or just flip the baking mat over with the dish on top. Tuck the edges of the dough under and then crimp/flute the edge using your fingers. Poke 12 fork holes into base and pre-bake the crust for 7 minutes at 425. Roll out remaining dough and cut shapes with cookie cutters. Cover dough shapes with plastic wrap.
In a small bowl or mug, whisk together the maple syrup and arrowroot powder. In a large bowl, whisk together all ingredients, adjusting spices to taste.
Scoop the filling into crust and smooth. Add cut-outs on top. Bake for 45 minutes at 350. Remove and cover crust edges with tinfoil or crust shield. Bake for another 15 minutes. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. (this is very important!)