Oh, hey there blog friends. I’m back and functional again after my three-week caffeine bender. It turned out all of those songs I recorded sounded like a better version of Bjork, but the record companies weren’t interested for some reason. Anyway, I backed off my caffeine intake to “moderate” and am here blogging for you again. And it’s just in time for one of the great November holidays, Thanksgiving. If my recollection of history is correct, Thanksgiving was founded by desperate bloggers, fleeing the UK in search of a land where they could freely take photographs of food to post on Instagram.
In the spirit of this holiday, which probably hails back to the early days of the world wide web, I’m bringing you a wonderful recipe for a very traditional dish, the pumpkin pie. I’m presenting it in a miniature version today, as this was a test recipe for a pie that I will be bringing to an IRL Thanksgiving on whatever day that’s supposed to happen. Specifically, I tested this recipe because I made this mistake of mentioning to my kinsfolk that I was thinking of doing a dairy free pumpkin pie this year. Now, my kin have tolerated and supported my vegetarianism, and even a stint as a vegan, this final assault to a beloved dessert was too much for them. So I decided I needed to actually test the recipe to avoid any potential shunning on the most holy of blog holidays. The wonderful news is that unlike some of the other recipes I have brought you, this one turned out well. I used sweetened condensed coconut milk which did not have any notable coconut flavor. I was planning on going with a full vegan pie, but then forgot to adjust the recipe when I was baking, so this has eggs in it.
Filling (makes 12 mini pies or one 9 inch pie):
1 can sweetened condensed coconut milk
1 can pumpkin puree
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
Crust (makes two 9 inch round crusts or a dozen 3 inch mini crusts):
2 cups flour
½ cup olive oil
¼ cup cold water
1 tsp salt
- Preheat oven to 350°.
- Mix flour and salt, then add in olive oil and water. Mix together with a pastry mixer or fork and bring together into a ball.
- Roll out to about 1/8 inch thickness. Use about 10x more flour than you think you’ll need because this dough is super sticky and falls apart easily. Actually, you should probably just roll it out between sheets of parchment, but that’s not a thing I ever remember to do.
- Oil your muffin pan
- Using a 3 inch cookie cutter, cut out 12 rounds and mush into a muffin pan.
- Whisk condensed coconut milk, pumpkin, eggs, and spices.
- Pour into the muffin tins, leaving a little room at the top. I found that each muffin cup would hold a little less than a ½ cup filling.
- Bake for about 40 minutes, but pay attention to it because I don’t use timers so that’s a really rough suggestion. The pie is done when it is mostly firm. I usually check by gently touching the top of one of the pies, if the filling is still wet and loose it needs more time. When it’s done it will just jiggle a little.
- Serve with dairy or nondairy whipped cream. I can’t tell you whether or not you should tell your family you fed them non-dairy pie. I don’t plan to tell mine until they’ve already finished the pie and I have a clear exit path, just in case.
The over-stylized photo at the top of the post shows the darker side of vegetarianism. Look what I’ve done to your father, baby pumpkins.