Sleep Love Eat

{Kick-Ass Pumpkin Pie}

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The name doesn’t lie.

Gather your ingredients today and bake this pie as soon as possible for some delicious and immediate soul-healing gratification.

I invented each of these recipes myself, and baked the pie 3 separate times before getting all the details just right. I absolutely love this recipe, and I hope that you will too!

First, let’s bake the Gingerbread Pie Crust.

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Ingredients

  • 1 3/4 cups Whole Pecans, ground  (or 2 cups Pecan Meal)
  • 7 Medjool Dates, pitted
  • 2 tbsp. Maple Syrup, Grade B
  • 2 tsp. Pure Vanilla Extract
  • 1 tbsp. Cinnamon
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Baking Soda

Instructions

  • Preheat oven to 325.
  • If working with whole Pecans, chop them in a food processor until fine.
  • Add 6 pitted Medjool Dates to the food processor and grind with the Pecan meal. Mixture will become darker and slightly sticky.

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  • Add in the Maple Syrup, Pure Vanilla Extract, Cinnamon, Sea Salt, and Baking Soda, mixing until well-combined. (The mixture will start to separate into large chunks of dough in the food processor.)
  • Gather pie dough into one large lump and place it in the center of a 9” glass pie dish.

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  • Using your hands, spread the dough around as evenly as possible, pushing it up the sides as well. This will take a good 5-10 minutes. The dough will be very sticky – try using the back of your hand for an easier time moving it around.

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  • Bake for 10-15 minutes, until it is a toasty brown color. Let cool completely on a wire rack before adding the pumpkin pie filling and baking.

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While you Gingerbread Pie Crust is cooling, put together the ingredients for the Pumpkin Pie Filling.

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Ingredients

  • 1 Gingerbread Pie Crust, baked and cooled
  • 1.5 cups solid-packed Canned Pumpkin
  • 3 whole Eggs
  • 2/3 cup Maple Syrup, grade B
  • 1 tsp. fresh ground Nutmeg
  • 1 tsp. fresh ground Ginger
  • 1 whole Vanilla Bean pod, seeded (or 2 tsp. Vanilla Extract)
  • 1 tbsp. Cinnamon
  • 1/2 tsp. Sea Salt
  • 1 cup Heavy Cream

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Instructions

  • Preheat oven to 350.
  • With a mixer, combine the Canned Pumpkin, Eggs, and Maple Syrup until smooth.
  • Next, add in ground Nutmeg, ground Ginger, Vanilla Bean seeds or extract, Cinnamon and Sea Salt. Mix until everything is well-combined.
  • Lastly, add in the 1 cup of Heavy Cream (do this last to avoid buttering the texture).
  • Make sure your Cinnamon Roll Pie Crust has completely cooled.
  • Place the Cinnamon Roll Pie Crust on a rimmed baking sheet.
  • Pour pie mixture into the center of the pie crust and allow it to spread evenly.

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  • Place some foil around the edges, covering any visible pie crust (if any) to prevent burning.

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  • Bake for 50-60 minutes, or until all but the center of the pie is set. (The center should jiggle when done.)

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  • Let pie cool completely on a wire rack before serving. Texture may fracture slightly as it sets.

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No pie would be complete without some whipped cream!

Last, but certainly not least, whip up a batch of our Vanilla Bean Whipped Cream to top off the pie!

Ingredients

  • 1 cup grass-fed Heavy Cream
  • 2 tbsp. Maple Syrup, grade B
  • 1 Vanilla Bean, seeded (or 2 teaspoons Pure Vanilla Extract)

Instructions

  • First, get the seeds out from inside the Vanilla Bean. Do this by carefully taking a sharp knife, and cutting one of the ends off.
  • Next use the knife to split the vanilla bean in half. Use your hands or knife tip to pry open the vanilla bean, cut side up, and use the dull side of the knife to scrape out the seeds.
  • Using a chilled mixing bowl, combine the Heavy Cream, Maple Syrup, and Vanilla Seeds.
  • Mix at a high-speed until soft peaks form. Careful not to mix for too long, or it will become too thick, like butter.
  • Serve immediately, and save any extras in an air-tight container  in the refrigerator.
  • (Also goes great in a hot mug of Coffee in the morning!)

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Click below for printable recipes:

GINGERBREAD PIE CRUST

KICK-ASS PUMPKIN PIE

VANILLA BEAN WHIPPED CREAM

Happy eating!

Joey

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2 comments

    • Hi Megan, great question. Sub with Almond Milk or full fat Coconut Milk! I’ve tried it with half heavy cream & half almond milk & it tastes great. I have not yet tried it with coconut milk, but I imagine the taste & texture would be fabulous. If you try it, please let me know how it goes!

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