The leaves are turning colors, the air is crisp, my fruit bowl is full of Honey Crisp and Spartan apples (need to do something about that…), and there are squash/pumpkins scattered around our apartment. That meant only one thing this past week: it was time for pie. Pumpkin pie.
At first, I was going to go present to you a post all about 1) how to make your own pumpkin puree and 2) how to make a delicious, scrumptious, perfect plant-based pumpkin pie, complete with a coconut oil crust. I have two filling options and two crust options to share with you, both yielding a perfect plant-based pumpkin pie.
However, as I typed the post out, I realized that it was going to be a BEAST. A pumpkin beast. So, this week, I present to you two installments:
- First: how-to make your own pumpkin puree
- Second: how-to make your very own, shove-you-entire-face-in-it-because-you-made-it-yourself plant-based pumpkin pie. It tastes amazing, has a texture very similar to the traditional pumpkin custard pie, and is full of those autumn spices that we all know and love.
**Disclaimer: both versions of the classic pumpkin pie were tested not once, not twice, but three times. Each trial was tested and approved by at least 2 pumpkin pie taste testers, professionals in the realm of traditional pumpkin pie eating. Later in the season, I will share with you another version that has been approved by my dairy-farming family members. Yeah, it is that great, and a real show-stopper.**
I love pumpkin pie. However, did you know that there is a secret among the old-skool bakers? The sneaky grandmas? Maybe even your parents? Well, I’ll save you a childhood of lies (that is a bit dramatic!), deceit and folly: your pumpkin pie, the best one you’ve ever tasted, is made from squash. Yep-squash. Technically, pumpkin is squash, but I am talking about what we know as squash: butternut, kabocha, butterkin…a dense, sweet, intensely orange, not-too-stringy squash variety works wonders in a pumpkin pie. Why? Well, did you ever purchase a “pie” pumpkin and have it turn out to be too stringy, fibrous or not sweet enough? There is your answer. Legit squash is a fail-safe: always dense, sweet and never stringy.
My grandma…she is so sneaky…she had been using her homegrown butternut squash in her pies for years. YEARS. before my mom broke the news to me and my sister. I still remember that day: I was young, we were baking pies together, and my mind was blown. Squash? Ew. At the time, I hated squash. But after I tried that squash pie the next day, I knew my grandmother’s secret: Perfect pumpkin pie=butternut squash pie. Still delicious, with a scoop (ok, ok…mound) of real whipped cream on top. I was in heaven as a kid, right there. The sweet, dense spicy pie contrasting with the cool, creamy, rich whipped cream. Today, a high-quality can of coconut cream with a touch of maple syrup, whipped to perfection, makes for a perfect topping for the perfect plant-based pumpkin pie.
Really, I should have known: she never grew pie pumpkins…only squash….silly me. Silly pumpkins.
Making your own pumpkin or squash puree is SO. EASY. It is a perfect task for a weeknight that is chilly, or do it over the weekend. The canned stuff is great for in a pinch-but if you have the time, roast a few sugar/pie pumpkins and butternut squash (kabocha and butternut work too), and puree the sweet, bright-orange flesh for a real treat for your next pie, loaf of pumpkin bread, soup, or even homemade pumpkin spice latte (yes, I did say that).
Keep your eyes on the prize: PIE!!!
The pumpkin puree will keep for 1 week in the fridge in a covered container, or freeze it for a few months. I like to portion mine out into 16oz (~2 cups) portions, enough for a pie, in bags, label it (I forget everything) and freeze it for future pumpkin needs. Be sure to squeeze our the air when you do freeze to prevent freezer burn. Totally worth it. So do it. Now!!
Pumpkin Puree // yield depends on how many pumpkins or squash you roast, and how big they are // plant-based; vegan; soy-free; nut-free; gluten-free; oil-free option //
- Pie Pumpkins or Butternut Squash (or other variety of dense, sweet squash, like Kabocha)
- Olive or other neutral cooking oil (optional, but helps prevent occasional sticking)
1. Preheat oven to 350F. Line a large sheet tray with parchment. Cut the stem end or remove the stem from the pumpkin, cut in half the down the stem end, and scoop out the seeds and pulp (save those for making roasted pumpkin seeds if you like).
2. Lightly oil the insides of the pumpkin (optional, but helps prevent occasional sticking), place cut side down on the parchment, and roast until tender. This depends on your pumpkin and oven. It took me about 1.25 hours. The pumpkin should be easily pierced with a fork when it is done. Take the cooked pumpkins out, and allow to cook as-is on the tray until they can be handled, about 30 minutes up to overnight.
3. When cool, simply peel off the skin or scoop the flesh out. Puree to desired smoothness in a blender or food processor or with an immersion blender. Store in the fridge or freeze in desired quantities until you want to use it.
First things first, find a pumpkin…or squash, or two or three. I roasted 2 larger pie pumpkins, and got about 8 cups of puree. I would suggest you roast at least 2 at a time to make this process worth your while. It is worth your while…because pie!!
Next, be-head the pumpkin, and carefully chop in half down the stem end.
Scoop out the goop and seeds, reserving the seeds if you wish to roast them later.
Ok, now plop cut side down on a lined baking tray and if desired, *lightly* coat with a neutral cooking oil. I used olive oil. This helps prevent the pumpkin from drying out and also sticking to the sheet, but is not necessary.
Bake for 1 to 1.5 hours, or until a fork is easily poked into the pumpkin or squash. Allow to cool until you can safely handle them, and either scoop the flesh out OR simply peel the skin off.
Puree in a blender, food processor or with an immersion blender.
Now, you’re ready to make a pie, or use this puree in any recipe that calls for pumpkin puree: bread, muffins, soups, hummus/dips…pumpkin galore!
Or, simply portion it out and freeze it for a few months.