Celebrating Danielle Walker's new book with Against All Grain Maple Pumpkin Pie. This is the pumpkin pie of your dreams; made grain-free, gluten-free, dairy-free, and completely delicious!
I'm so thrilled to share this Maple Pumpkin Pie recipe with you from Danielle Walker's new book, Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion.
I've been a huge fan of Danielle's blog, Against All Grain for years, and own (and love) her first two cookbooks: Against All Grain, Delectable Paleo Recipes to Eat Well and Feel Great, and Danielle Walker's Against All Grain: Meals Made Simple.
I recommend both her previous books to anyone looking for simple, tasty recipes that are gluten-, grain-, and dairy-free. I rely on her books myself, and Elle's second and third birthday cake recipes came from Against All Grain books.
Her most recent book, Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion is full of gorgeous, drool-worthy recipes for holidays and special occasions.
Since two people in my family follow primarily dairy-free diets, and two others follow primarily gluten-free diets, I often struggle to come up with holiday menus that meet everyone's needs, particularly when it comes to dessert.
I am admittedly not a baker, and finding a gluten-free, dairy-free pie dough that actually tastes good has proven to be very difficult. Similarly, finding a pumpkin pie recipe that's not loaded with gluten and dairy has been nearly impossible.
Flipping through the pages of Celebrations, I immediately stopped at the Maple Pumpkin Pie recipe, and knew I needed to make it immediately.
My entire family was drooling as they smelled the familiar aroma of pumpkin pie baking, and my dairy-free husband was beyond excited when he realized he could enjoy the pie along with everyone else.
The pie was quickly devoured, and it's sure to become a family favorite for years to come.
I am so thrilled to share this recipe with you, and encourage you to grab a copy of Celebrations as soon as you can.
Now, let's make some Maple Pumpkin Pie!
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RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Substitute 3 tablespoons grass-fed unsalted butter or ghee for the palm shortening in the Pastry recipe.
2 | Omit the coconut sugar in the Pasty recipe for use in savory dishes.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Grain-Free, Naturally Sweetened, Vegetarian, and Paleo Friendly
Against All Grain Maple Pumpkin Pie (Grain-Free, Gluten-Free, Dairy-Free)
Basic Pie Pastry, frozen for 1 hour
1 egg yolk
1 tablespoon full-fat coconut milk
2 cups fresh pumpkin puree or 1 (15-ounce) can pure pumpkin
½ cup full-fat coconut milk (from a can)
½ cup pure maple syrup or light-colored raw honey
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
½ teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
Whipped coconut cream or whipped cream, for serving
Preheat the oven to 325°F and line a baking sheet with parchment paper.
Reserve one-fourth of the dough to make decorative toppings (see below for Pastry recipe). Press the remaining dough into the bottom and up the sides of a 9-inch pie plate, using the palms of your hands to ensure the crust is even throughout. Press together any breaks in the dough, then crimp or flute the edges with your fingers. Cut a round of parchment paper to fit the bottom of the crust and fill with pie weights or dried beans. Freeze until firm, about 15 minutes.
Bake the pie shell for 10 minutes, remove the weights and parchment paper, and bake for 5 minutes more, or until the crust is golden. Cool completely on a wire rack.
Roll out the reserved pie pastry between two sheets of parchment paper. Use cookie cutters to cut out shapes. Make an egg wash by mixing together the egg yolk and coconut milk and brush onto the pastry shapes. Transfer to the prepared baking sheet and bake for 15 minutes, or until the shapes are golden. Cool completely on a wire rack.
Increase the oven temperature to 350°F. Place the pie shell on a rimmed baking sheet and brush the edges with the remaining egg wash.
To make the filling, whisk together the pumpkin, eggs, coconut milk, maple syrup, cinnamon, ginger, nutmeg, cloves, cardamom, lemon zest, and salt. Pour the filling into the prepared pie shell. Bake for 15 minutes, then cover the crust with foil and continue baking for 20 minutes, or until the custard has set but still jiggles slightly in the center. Turn off the oven and leave it cracked open for 30 minutes while the pie cools.
Cool to room temperature on a wire rack, then place the decorative cut-outs around the perimeter of the pie and place it in the refrigerator to fully set, about 2 hours. Serve with the whipped coconut cream or whipped cream.
Make it Ahead This pie keeps well, covered tightly with plastic wrap, for up to 3 days in the refrigerator and actually gets better with time.
Makes 1 (9-inch pie); serves 8-10
Basic Pie Pastry
2½ cups blanched almond flour
1 cup arrowroot powder
¼ cup coconut sugar
2 eggs, chilled
3 tablespoons cold water
½ teaspoon fine sea salt
4 tablespoons palm shortening, chilled
To make the pie dough, combine the almond flour, arrowroot, coconut sugar, eggs, water, and salt in a food processor. Process for 10 seconds, or until combined. Add the palm shortening, spacing out where the tablespoons are dropped into the dough. Pulse 4 to 5 times, until pea-size bits of dough form.
Gather the dough into a tight ball and flatten it into a disk. Wrap tightly and freeze for 1 hour.
Transfer the dough to a 9-inch pie plate and press it into the bottom and up the sides of the plate, using the palms of your hands to ensure the crust is even throughout. Press together any breaks in the dough, then crimp or flute the edges with your fingers.
To partially bake the crust, cut a round of parchment paper to fit the bottom of the crust and fill with pie weights or dried beans. Bake at 325°F for 10 minutes, remove the weights and parchment paper, and bake for 5 minutes more, or until the crust is golden. Cool completely on a wire rack.
Notes: Substitute 3 tablespoons grass-fed unsalted butter or ghee for the palm shortening. Omit the coconut sugar for savory dishes.
Makes enough pastry for one 9-inch single-crust pie
Reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright ©2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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