This very pumpkiny pumpkin pie contains zero granulated sugar.
Prep Time: up to 3 hours
Cook Time: 1½ to 2 hours
Serves 8 people
If I’ve learned anything from hosting years of Thanksgiving dinners, it’s this: Don’t mess with the pumpkin pie! So when this version, made with zero granulated sugar, did not start a family feud, I knew it was a keeper. Pumpkin and maple syrup are made for each other, and the orange zest provides a citrusy boost. This might be the most pumpkiny pumpkin pie you ever taste. Buy a gluten-free crust to make this a flour-free pumpkin pie experience. —CHEF MICHAEL SYMON, FROM FIX IT WITH FOOD
2 ½ cups unbleached, nonbromated flour
½ tsp. ground cinnamon
12 Tbsp. (1 ½ sticks) unsalted butter, cubed and chilled
¼ cup ice water
1 (15-ounce) can unsweetened pumpkin puree (not pumpkin pie filling)
1 cup unsweetened full fat coconut milk
3 large eggs
½ cup here maple syrup
2 tsp. vanilla extract
2 tsp. freshly grated nutmeg
1 tsp. ground cinnamon
Grated zest of ½ orange
In a food processor, pulse together the flour, cinnamon and salt. Add the butter and pulse until small crumbs form, about 5 times. With the processor running, add the ice water. Stop the processor when the dough begins to come together in a ball. Transfer the dough to a large sheet of plastic wrap and press into a ball so it holds together. Then flatten the dough into a 1-inch thick disc, wrap in plastic wrap and refrigerate for at least 2 hours or up to overnight.
Remove the dough from the refrigerator and allow it to come to room temperature, about 15 minutes, then unwrap it and set it on a lightly floured surface. Use a rolling pin to roll the dough until it is about 2 inches wider than a 9-inch pie pan. Brush off excess flour from the dough before laying it into the pan and gently fitting it into the bottom and sides of the pan. Trim the edge of the dough so there is a 1-inch overhang. Fold and crimp the edges of the dough and then prick the bottom of the dough about 5 times with the fork and freeze uncovered for 10 minutes or up to overnight if covered.
Preheat the oven to 350°F.
Fit a large piece of parchment paper into the pie shell and fill with pie weights or dried beans. Bake until the sides are set, about 30 minutes. Remove the piecrust from the oven, carefully remove the parchment paper and the weights, then return to the oven and continue baking until the crust is light golden brown, about 15 minutes more.
In a large bowl, whisk together the pumpkin, coconut milk, eggs, maple syrup, vanilla, nutmeg, cinnamon, orange zest and a pinch of salt. Pour this mixture into the pie crust and continue baking until the filling is set, about 1 hour and 15 minutes.
Remove the pie from the oven and cool for at least 1 hour before slicing and serving. Store for up to three days covered in the fridge.
Reprinted from Fix it With Food. Copyright © 2019 by Michael Symon Photographs copyright© 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.