Autumn is in full swing, and when I think of this time of year, I think of cool days and chilly, crisp nights, falling leaves, warm soups and stews, and definitely pumpkin pie! Both the tastes and smells of pumpkin pie literally scream autumn. Now, pumpkin pie is not everyone’s cup of tea, but those who love it will know what I mean.
This time of year, all I keep seeing is pumpkin spiced everything. From candles, drinks, baked goods, even soaps. It’s definitely that pumpkin season. Incase you’re wondering what makes up the lovely smell of pumpkin spice, well it consists of five very aromatic spices: Cinnamon, nutmeg, ginger, allspice, and whole cloves. There are obviously many different variations that may omit one or two of the above mentioned spices, but I decided to use all five. The mixture is made up of cinnamon as the most prominent spice, equal parts ground ginger and nutmeg, and equal parts ground allspice and ground cloves. These five spices come together so perfectly and will have your house smelling incredible.
Being the health addict that I am, I needed to make a healthy version of the typical pumpkin pie. This recipe is absolutely delicious, even though it’s made with reduced sugar, reduced wheat, reduced fat and calories (than traditional pie), and it’s filled with fibre and essential fatty acids. I decided to make a homemade crust using both whole wheat and gluten-free flour, with ground flax. The crust is definitely a must with this pie, especially if you’re concerned with the high fat content of most already prepared crusts. The filling is also made with wholesome ingredients, including honey as a natural sweetener, and almond milk, to reduce the dairy content.
This recipe is not vegan, as it consists of eggs, honey and a bit of milk, however the amount of dairy milk is significantly reduced, by using more almond milk. I find that by using almond milk for baking or making lattés or frappuccinos, the flavours of the ingredients are more prominent. Whereas, if you use a lot of creams or dairy milks within your recipes, I find that the wonderful flavours of the spices and other tastes are toned down. If you’re like me, flavour is everything, which is why I love this pumpkin pie so much. You can almost taste each and every ingredient.
- 1 cup whole wheat flour
- 1 cup gluten free all-purpose flour
- 1/4 cup brown sugar
- 2 tbsp ground flax
- 1 teaspoon cinnamon
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk
- 1/2 cup coconut oil, melted
- 2 cups pumpkin purée
- 2 eggs, beaten
- 1/2 cup honey
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 cup unsweetened almond milk
- 1/2 cup 2% milk
- 1 teaspoon vanilla extract
- Whisk together dry ingredients. Next, whisk in the milk and oil. Mix until evenly incorporated and dough comes together. Form the dough into a ball.
- On a non-stick surface, roll out dough with a rolling pin. Roll out the dough about 2 inches larger than the size of the pie dish. Carefully roll the dough around the rolling pin and then unroll it onto the pie dish. Make sure the entire pie dish is covered with the dough. Then start to press and line the sides of the dish with the dough. Cut off the excess dough from around the edges and set aside.
- Combine all ingredients in a large bowl and mix well, until evenly incorporated.
- Pour pumpkin mixture into the pie crust.
- Bake at 425 degrees F for 15 minutes. Next reduce heat to 350 degrees F and bake for 45-50 minutes.
- When done, remove from oven and place on a cooling rack until the pie is room temperature. Store in the fridge.