Dairy free Pumpkin Pie with Olive Oil

It must be getting old, reading my praises to autumn. I admit, I cant help myself loving this season. It’s the colours, the sounds, the smells and the good living. A staple fall produce is a pumpkin. Maybe because it is the same colour as autumn leaves, maybe because of its size that could symbolise abundance… I don’t know. I just like to use what is available and seasonal as much as I can. And I thought of this dairy free pumpkin pie recipe just like that. I had pumpkins lying around,  and wanted something sweet.

It turned out it is a really tasty alternative to apple pie. This dairy free pumpkin pie is still easy to make, but making it without dairy and eggs proved a little challenging.  If you forgot, I also cook egg free and nut free. Allergies in da house., still nothing to do with veganism etc.

dairy free pumpkin pie hokkaido

Back to the pie. When it was in the oven, my husband returned from work and noticed immediately how nice it smelled. He said, quoteIt really brought a colder season into our house. But by colder, I of course mean the cozier, more colourful and fragrant aspect of it, and definitely  not the grey weather and cold mornings.

 

This time, I did not want to use coconut oil for the crust, because I find I use it too much lately- I’m getting bored with myself.  But because one simply must use a fat of some sort for pie dough, I went with olive oil. It is no butter, when it comes to structure of the crust, and it crumbles more, but taste wise… I wish butter was as good as plain olive oil.

Ingredients for Dairy free Pumpkin Pie (for 28cm tray)

Dough:

  • 300 g flour
  • 200 ml olive oil
  • 6 table spoons ice cold water
  • 2 table spoons demerara sugar
  • 1/2 tea spoon cinnamon
  • pinch of salt

Filling:

  • 1 hokkaido pumpkin
  • 2 table spoons honey
  • 2 table spoons demerara sugar
  •  pinch of salt
  • 1 tea spoon cinnamon
  • 1/2 tea spoon ground dried ginger
  • 1/4 tea spoon cloves
  • 1/4 tea spoon cardamom
  • juice of 2 lemons

Dough Instructions

Making this dough is so simple it doesn’t even deserve the subheading. But I made one, because I want to keep everything organised.

dairy free pumpkin pie dough

First step: combine everything in a bowl and kneat the life out of it!

Second step: there is no second step.

There is only one thing worth noting, and that is, you have to keep it chilled while you prepare the filling.

Filling instructions

Get your best knife out of the drawer or your knife stand. Good knives aren’t kept in drawers anyway. Cut the pumpkin in half. Now you have to remove the seeds, and I find it easiest to use a table spoon, because table spoons seem to have a nice curve and remove seeds in one move.

Still using your best knife, carefully peel the pumpkin and dice it into manageable pieces.  Pu them into a pan, cover with water and cook until it is really soft. It usually takes 25-30 minutes.

Drain the water and mash the pumpkin pieces. Put them in a large bowl and combine with the remaining ingredients. Only use juice of one lemon, you will use the other one later. Stir very well and try if you’d like more sweetness, but if it seems a bit blunt, and you feel you need more zing, wait! Don’t pour more lemon juice into the filling yet. I promise you will find it better my way.

Putting it all Together

dairy free pumpkin pie before-baking

Okay, this one is easy as pie. Ha ha, get it?

Roll the dough and place it into a baking tray. Also line the walls and cut off the excess dough that goes over the edges. With a fork, make holes into the bottom of the crust and then sprinkle it with a bit of brown sugar.

dairy free pumpkin pie sugar-on-crust

Pour in the filling and level it with a spatula. That is how I did it, but looking back now, I probably would have made slight ridges, because they seem to caramelise while baking. Meaning – more taste.

dairy free pumpkin pie-baked

Bake the pie on 180°C for an hour. You are basically done, but if you look at your ingredients, you just might find you have leftover lemon juice. When the pie is a little cooler, drizzle it on top. Now you really are done. Enjoy the dairy free pumpkin pie, and enjoy autumn.

Related posts

Leave a Comment