Anytime Pumpkin Pie

We planned to go to Winter Festival today, but my 9 yo woke up to high fever and throwing up at 4 AM this morning, le sigh. Poor babe 🙁

So here I am, watching my 5 yo, jumping on his indoor trampoline, trying to entertain him much, so that he won’t bring up the question on Winter Festival lol

Today I would like to share a pumpkin pie recipe.

Whaaa…..This is not Fall. True. But in this house, pumpkin pie is anytime, not just when Autumn or Thanksgiving here. In fact, most of the time I prefer pie than cake, when it’s my birthday, let’s say. The same as apple pie, we can have it anytime, the boys love (any kind of) pies too 🙂

Crust

• 1½ c AP flour
• a pinch of salt
• 1 tbsp sugar
• 100 g golden veg shortening
• 1/2 c nut milk
• Mix all and knead
• Roll flat and place into pie plate, poke with fork all over
• Bake on preheated 375 F for 10 minutes

Filling

• 2 c of homemade pumpkin puree (from either roasted or steamed pumpkin), packed
• 2-3 tbsp cornstarch
• 2 tbsp psyllium husk
• 2 tbsp brown sugar (or coconut sugar)
• 1/2 tsp each of cinnamon powder, grated nutmeg, allspice powder, ginger powder, ground clove (mixed, then use 3/4 tsp of the mixture)
• 1 can of sweetened condensed coconut milk (or other condensed nut milk of your preference)
• 2 tbsp PB2 powder, mixed with 1/2 tbsp cocoa powder (optional)

• Beat everything to combine then pour into baked shell
• Bake pie on preheated 350 F for 55 mins
• Cool to room temperature, then chill for 2-3 H before serving

This pumpkin pie is rather coconuty due to the sweetened condensed coconut milk. So if you do not fancy coconut flavor, use other condensed milk 🙂

See you tomorrow!