Confession- I have made pumpkin pie like 6 times over the last month...Partly because I can and partly because I am still trying to get it JUST right. I adjust ratios ever so slightly for flavor and texture each time, nothing to major, just a little tweak here and there, trying to get to pie perfection and last night I think I stumbled upon something pretty brilliant... Here is a little back story just for fun-
Yesterday was entirely holiday themed, it was magical! Drew and I had brunch with friends at the Ace and then went to see a matinee showing of Home Alone in a restored theater in Down Town LA, which, as you can imagine was amazing. Hearing a crowed of people laugh at all your favorite moments solidifies ones love for that film even more. As the house lights came up I stared in wonder at the crowed and realized something hand changed...
After the movie Drew and I decided to put on Christmas music-
Confession number 2- I LOVE CHRISTMAS MUSIC (it is nostalgic, don't judge)
Anyways... we ventured to the flower distract (white christmas crooning) in hope of a vender being open late. Gate after gate was closed, it was a Sunday after all. But then, up a head, we saw it, one last stall with its doors wide open and evergreen bursting from inside. The smell of pine was almost too much for me to bear, the warm embrace, an old friend reminding me of the season, of warmth and love. Bundles of spruce and pine were loaded into the back seat. We drove home singing to the Christmas songs on the radio and were lost in the simple joy of it all.
Given the festive theme of the day I decided to cook a festive dinner of roast chicken and Drew requested a festive dessert of pumpkin pie. Now, my original recipe is good, don't get me wrong, but I am always nervous about burning the crust...so last night I thought, "what if I bake it all separately!?" And so I did.
-INSIDE OUT PUMPKIN PIE-
preheat the oven to 350 degrees f
What you will need for the filling:
1- 14 box of pumpkin
1/2 cup egg whites + 1 tsp flax meal (whisked together and let to sit for 10 minutes)
1/2 cup full fat coconut milk (canned)
1/2 cup honey
2 tsp cinnamon
1/4 tsp ginger
1/2 tsp all spice
1/4 tsp nutmeg
pinch sea salt
1 tbsp melted coconut oil
Combine all ingredients in a medium sized bowl, add additional spices to taste. Place in the refrigerator for 30 minutes.
Line a 9x9 baking pan or pie tin with parchment paper (or grease it with coconut oil). Pour in filling and bake at 350 for 45 minutes to an hour until a toothpick comes out clean. Allow to cool and place back in the refrigerator for 30 minutes to an hour before eating.
What you will need for the crust:
3/4 cup sunflower seeds ground
1/2 cup coconut flour
1/4 tsp sea salt
1 tsp cinnamon
1-2 tbsp honey
1/3 cup melted coconut oil
Mix together well, until the crust sticks together slightly. Press into a thin square 1/4-1/2 inch thick on parchment paper. Bake at 350 until lightly golden around the edges (roughly 8-12 minutes). Remove from the oven and allow to cool.
What you will need for the nutmeg whip cream:
1 can full fat coconut milk (chilled over night)
1 tsp vanilla
2 tbsp coconut sugar
1/2 tsp nutmeg
1/4 tsp cinnamon
Whisk together until fluffy, place in the refrigerator to stiffen.
I know, this is nothing all that crazy; taking a pie apart that is. But you guys, it was amazing!!! Baking it this way kept the crust crisp (which I love) and the filling came out perfectly custardy and the cream on top was just... ok I need to stop, my mouth is watering and I am resisting to eat the piece of pie I just photographed for this with all my might.
The night ended with The Family Stone, Christmas lights twinkling, the soft smell of pine hanging (every where) in the air, and a slice of pumpkin pie; and do you know what? That thing I felt after the movie, when I looked at the crowed, that feeling crept back into the creases of my heart and I knew, even in LA it really can feel like Christmas.
Happy Holidays everyone, may all your baking adventures be sweet.