Enjoy a new take on an old classic…
My fondest memory of Thanksgiving dinner involves frozen bean burritos. The kind that come in a 12-pack. The kind that nobody actually likes, but will sustain you should you need them. See, Thanksgiving was never really a thing in my family. With few relatives that lived close enough to warrant a big dinner and a mother who far preferred adventure over slaving away over a hot stove to make a meager feast for four (though, to her credit she is an incredible cook), for about 10 years Thanksgiving meant packing up our snowboard and ski gear and hitting a nearby mountain for the day. Coincidentally, if you bought a ticket, Thanksgiving dinner was included in the price, cooked up by the fine folks of the Sunday River Ski Resort cafeteria. It was genius. And it was fun. After our cafeteria fiesta and a day on the slopes, we’d pack our gear up and head home in the dwindling November light, following the crumbling roads of backwoods Maine back to our darkened house, a plume of woodsmoke drifting from the chimney with the promise of warmth inside. Those who were still hungry indulged in the aforementioned (admittedly awful) burritos and a giant slice of pumpkin pie. Because even if the holiday was spent on a mountain, there was always pumpkin pie for Thanksgiving.
As years passed, traditions shifted, new families joined our ranks while some moved further afield. But still, the pie remains. I usually put myself in charge of it, relishing in the simplicity of the tradition while dreaming up new pumpkin pie variations in the process. While I love the classic crust + pumpkin filling combo, for today’s recipe a happy accident occurred. In attempting to make a crumble top, I ended up making a sort of pumpkin upside-down pie. It’s different. And it’s delicious. Just like my idea of the perfect Thanksgivng spent slope-side. Read on for the recipe, then be sure to share your own holiday memories in the comments.
Grain & Dairy-Free Bourbon Pumpkin Crumble Pie
1 can organic pumpkin (pre-mixed pumpkin pie filling should be avoided at all costs)
1/2 cup full-fat canned organic coconut milk
3 eggs (or 3 vegan flax eggs)
1/4 cup pure maple syrup
1/4 cup unsulfured molasses
1 tbsp bourbon (you can also use vanilla extract)
1 tsp freshly grated ginger
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp lemon zest
1/4 tsp sea salt
1 cup almond meal
Small handful of pecans, chopped
2 tbsp coconut sugar
2 tbsp coconut oil
Preheat oven to 350 degrees F. Use coconut oil or butter to lightly grease a 9-inch pie plate. In a large bowl, whisk together all pie ingredients until smooth. Pour into the pie plate and set aside.
To make the crumble, add all crumble ingredients to a small bowl and mix together with a fork or your fingers.
For an ‘upside down’ effect where the crumble sinks in to the filling, immediately top the pie with the crumble topping and place in the oven for 40-50 minutes or until firm in the middle.
For a more traditional crumble topping that sits firmly on top, place the un-topped pie in the oven until almost set, about 30 minutes. When nearly baked through, pull the pie carefully from the oven and sprinkle topping over it. Place back in the oven for 10-15 more minutes, or until baked through.