{"id":5485,"date":"2022-11-12T01:37:35","date_gmt":"2022-11-12T07:37:35","guid":{"rendered":"https:\/\/hymnsandhome.com\/?p=5485"},"modified":"2023-01-26T22:54:08","modified_gmt":"2023-01-27T04:54:08","slug":"einkorn-pumpkin-pie-with-vintage-embellishments-dairy-free-option","status":"publish","type":"post","link":"https:\/\/hymnsandhome.com\/2022\/11\/12\/einkorn-pumpkin-pie-with-vintage-embellishments-dairy-free-option\/","title":{"rendered":"Einkorn Pumpkin Pie With Vintage Embellishments (Dairy Free Option)"},"content":{"rendered":"\n

For this classic pumpkin pie I tweaked and combined two existing recipes, adding in my own decorative touches using vintage style dough cutters. My alterations to these recipes were intended to make this a dairy-free pie, but you could still combine the two original recipes as written to get a delightful einkorn pumpkin pie!<\/p>\n\n\n\n

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!<\/a><\/em><\/p>\n\n\n

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\"Einkorn<\/figure><\/div>\n\n\n

A number of people in my family cannot have dairy or conventional wheat (including me), but can tolerate certain amounts of einkorn. In preparation for Thanksgiving I wanted to find a good option for pumpkin pie that uses an einkorn crust and a creamy filling without the dairy.<\/p>\n\n\n\n

How I Made an Einkorn Pumpkin Pie<\/h2>\n\n\n\n

Please note: You’ll need to start a day in advance if you want to make the sugared cranberries!<\/p>\n\n\n\n

The Crust<\/h3>\n\n\n\n

An einkorn pumpkin pie obviously needs an einkorn crust! For this I turned to Lisa at Farmhouse on Boone. Her recipe for einkorn pie crust<\/a> uses butter, which I just can’t do, so I found a workaround. The recipe calls for frozen, unsalted butter. Instead I used Earth Balance soy-free buttery spread.<\/p>\n\n\n\n

I weighed out the amount needed using my digital kitchen scale, then spread it onto waxed paper and popped it into the freezer until frozen. It worked fine! I do feel like the Earth Balance will re-warm more quickly than regular butter, so you will need to work quickly to avoid it becoming too soft. Earth Balance also makes baking sticks so you could easily freeze one of those.<\/p>\n\n\n\n

I split the dough into two sections, but instead of using the second half to top the pie, I rolled it out and cut out my shapes – I’ll get to that in a minute!<\/p>\n\n\n

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\"Einkorn
Love the pop of color the sugared cranberries add.<\/figcaption><\/figure><\/div>\n\n\n

The Filling<\/h3>\n\n\n\n

For the einkorn pumpkin pie filling I decided on a recipe from Sally’s Baking Addiction<\/a>. Obviously I didn’t use the dough part of her recipe, but I followed her instructions for making sugared cranberries and then tweaked her filling recipe: In place of heavy cream I skimmed the top creamy layer off a can of full fat unsweetened coconut milk (I had just enough from one can). In place of milk I used unsweetened almond milk. If you can’t tolerate nuts then you could probably just measure out the proper amount of liquid leftover in the coconut milk can (the thin stuff). The coconut really is a nice touch with the pumpkin.<\/p>\n\n\n\n

I had a good amount of filling leftover and I’m planning to make that into mini crustless pumpkin pies.<\/p>\n\n\n\n

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