If you missed yesterday’s feature on our cooking class with Jenni Kayne and the Beverly Hills Farmgirl, hook back and take a look. The recipes echo the feel of this recipe below: classic, nourishing, clean dishes that will keep every personality at your holiday table completely satisfied. This isn’t “health food,” this is real food.
Dana Slatkin’s years of experience running one of L.A.’s best farmer’s markets translates into lush, nutrient-dense recipes like this one – a rich pumpkin pie that uses coconut, maple syrup and a rice, nut and date-based crust that is ultra-accessible and completely skeptic-proof.
This is the kind of recipe we love for family gatherings: the ingredients are clean and healthful, but the result still tastes like a true holiday classic…
Gluten-Free Pumpkin Gingersnap Pie
Serves 12 or more
For the crust:
coconut oil baking spray
2 cups whole pecans or walnuts
1 cup packed pitted Medjool dates
2 Tbsp brown rice or buckwheat flour
1 tsp each ground cinnamon and ginger
4 Tbsp melted unsalted butter or coconut oil
For the filling:
1 15-oz can pumpkin purée
1 cup canned coconut milk (not the beverage, not light)
½ cup maple syrup
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp kosher salt
3 large eggs
Prepare the crust: Preheat the oven to 325° F. Spray an 8- or 9-inch spring-form pan with baking spray. Pulse the nuts, dates flour and spices in a food processor to form coarse crumbs. Add the melted vegan butter or coconut oil and pulse until incorporated. Press the mixture into the bottom and up the sides of the pan. Place on doubled baking trays.
Prepare the filling: In a large bowl, combine all the ingredients and whisk until smooth.
Pour the filling into the crust and bake until set, about 25-30 minutes (the filling will still be a little jiggly but it will set once chilled).
Remove the pie from the oven and cool completely. Chill for at least 4 hours or overnight before serving.