Rosh Hashana Pumpkin Pie with Coconut Oil Crust

This is my holiday pumpkin pie, but with a new crust made with coconut oil and orange juice. The filling, too, has orange juice. You can swap out rice milk or soy milk or even coconut milk.

For the above crust I used 1 cup of flour, 4 Tbl. coconut oil, and 3 Tbl. orange juice. The crust was a bit skimpy–I had to roll it very thinly and even then didn’t really have enough dough to make a nice fluted edge. So, the below recipe adjusts upward to use 1 1/2 cups flour, 6 Tbl. oil and 4 Tbl. liquid.

Rosh Hashana Pumpkin Pie (double recipe for extra, extra-deep pie shell)
15 ounces pumpkin puree
1/2 teaspoon salt
3 eggs
2/3 cup sugar (can use part honey)
1/2 cup orange juice
1 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp nutmeg
1/4 tsp. allspice
pinch cloves

Combine all and pour into a pie shell. Bake at 350 degrees for 1 hour.

Coconut Oil Crust

1 1/2 cups flour
1/4 tsp. salt
6 Tbl. coconut oil
1/4 c. orange juice

Cut coconut oil into flour (salt already mixed into flour) until mixture looks clumpy, and all the flour has been incorporated. Drizzle over the juice (you can also use pareve “milk”) and stir with a fork until the mixture is all dampened enough for it to hold together in a single piece. You might need a drop more liquid. Let the dough rest for a few minutes and then roll it out into a circle that is about 12″. Fold it in quarters and place in the 9″ pie plate (regular depth, not deep dish). (Here are some pie crust making tips at King Arthur). Freeze the pie crust until it is hard. Then add the filling and bake.

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6 Responses to “Rosh Hashana Pumpkin Pie with Coconut Oil Crust”

  1. Leora Says:

    The crust sounds great. I may try it at some point, but with some other than pumpkin as filler. I bet one could use applesauce instead of orange juice to make it a little less acidic.

    • pragmaticattic Says:

      Applesauce is an interesting idea . . . I think coconut milk would also be a less acidic choice. The crust would work for pecan pie, too. BTW, if you use rice milk instead of orange juice for the crust, you can use it even for savory uses. You can also use olive oil and part whole wheat flour. I think I used half whole wheat flour for my crust (I should remember, right? But I’m not sure).

  2. Thanksgiving Recipes (wild rice salad, cranberry relish, green bean casserole, stuffing and dessert) « Pragmatic Attic Says:

    […] which is like apple pie, but better. I also like to make pumpkin pie and pecan pie (and another pumpkin pie). GA_googleAddAttr("AdOpt", "1"); GA_googleAddAttr("Origin", "other"); […]

  3. Beth Says:

    I’m going to try this for our Kosher Thanksgiving on Thursday. Thanks!

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