Friends who live in eastern Colorado gave me several organic heirloom pumpkins. They did not know the name of the pumpkin variety, but told me to save the seeds, as they were unsure where I could obtain more of this tasty curcubita. After some research, I believe I’ve found the closest variety, which is called New England Sugar Pie. Way back in 1863, this small gourd was noted for its exquisite taste, sweetness, and color. Well, I have to agree!
This pumpkin is so sweet, you can cut out half of the sweeteners in the recipe. The first time I made a pie with one of the pumpkins, I forgot to add sugar, and no one missed it. It’s incredibly sweet. Canned pumpkin does not come close to the flavor, sweetness, or vibrant color of this heirloom gourd.
- 2 1/2 cups pumpkin (canned is okay if heirloom is not available)
- 2 tablespoons maple syrup (add 2 more if using canned pumpkin)
- 3/4 cup lite coconut milk or soy milk (there is less fat and calories using the soy milk)
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 tablespoons potato or tapioca starch (cornstarch can also work, but my least favorite option)
- Vegan pie crust (see below if you want to make your own)
- Recipe makes enough for one 8″ pie, plus tarts; or one large 10″ pie–see below.
- Preheat oven to 350 degrees.
- In a high speed blender, combine all of the ingredients and blend until smooth. May need to stop and scrape down the sides of the blender. If using canned pumpkin, taste for sweetness, and adjust if needed.
- Pour the pie filling into your crust and spread out until it’s smooth.
- Bake in oven for about 50 minutes. The pie top should be firm; the crust should be lightly browned on the edges.
- Let the pie cool and then refrigerate; refrigeration will firm the pie.
Making Pumpkin Pie Mush
Cut pumpkin in half and also remove stem. Scoop out all seeds and place cut side face down on oven pan (line the oven pan with parchment paper) and bake for 1 hour at 400 degrees. Pumpkin should be soft to the touch with a fork when done. Scoop out pumpkin mush and use in the pie filling recipe (above).
Vegan Pie Crust (low gluten)
- 1 cup whole wheat pastry flour
- ¾ cup millet flour and ¼ cup garbanzo flour
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 1/2 cup coconut oil
- 12 tablespoons of ice water
- Preheat oven to 425 degrees.
- Add flour, salt, and sugar in a mixing bowl.
- Add coconut oil and mix with pastry fork, will take several minutes.
- Add 5 tablespoons ice water to the flour and mix with a spoon. Add in 1-2 more tablespoons at a time until the dough sticks together when balled up in your hand.
- Form the dough into a large ball.
- Roll out the dough on a floured surface with floured hands and a floured rolling pin. Roll into a disk large enough to fit your pie pan. Trim excess dough from pie plate.
- Bake at 425 for 10 minutes. Leftover flour can be used in a tart pan.
- Fill the pie shell with pureed pumpkin and follow above directions.