I am sick and tired of being sick and tired. (Don’t worry no germs were spread in the creation of this pie). I swear that I hate being sick more than most people. It derails plans like nothing else. I feel like a train in constant motion, sometimes knowing where the next stop is, sometimes just plugging along before all comes to a screeching half at the sign of a cold. I was supposed to go on a hike with a friend, I was supposed to make soap with another friend, I was supposed to try out a new recipe, I was supposed to hang out with my sister who’s in town from LA, but NO all I could do this weekend was nothing thanks to the monstrous cold.
People say getting sick is your body’s way of telling you to slow down or get some rest or blah blah blah. I think it’s just bad timing and encountering too many germy people. An endless need for sleep paired with the inability to actually sleep because of terrible headaches and coughs and sneezes is simply the worst feeling. Sure, I started watching Shameless with my sister and enjoyed the fact that there’s a Fiona character on it, but was it the way I had hoped to spend time with her? No!
I did make one excursion out on the town to the farmer’s market where I had a bowl of soup. For breakfast. I felt terrible for being ‘that coughing person’ in public that I usually hate. I guess it’s just bad karma getting me back for usually having so much distaste for contagiously sick people in public.
Dairy is one of those things that just seems completely unappealing to me whenever I have a cold. Not sure if there is any scientific evidence proving that dairy aggravates colds but I swear it makes me feel worse. A diet of tea, soup, and lots of sleep is the only thing I’m interested in when illness strikes.
Luckily this recipe was made without any dairy so consuming a slice of pie here and there was completely acceptable. Pumpkin is one of those really good for you vegetables that we don’t consume enough of too! This sumptuous orange treat is filled with Vitamin A, fiber and beta carotene, not to mention that it’s packed with cinnamon, an anti-inflammatory powerhouse. That means this dessert should help you stay fuller longer, reduce inflammation and potentially improve eyesight if that Vitamin A = good eyes theory holds strong.
Sounds like you’d be doing your body a disservice by NOT having a piece of the pie.
Perfect with a dollop of whipped coconut cream on top (or regular whipped cream if avoiding dairy isn’t your thing).
- ½ cup shortening or butter, fridge temp (dairy-free as needed)
- 1½ tsp apple cider vinegar
- 3-5 tbsp very cold water
- 1⅓ c gluten-free flour (I used Bob's Red Mill)
- 1 can (15 oz) pumpkin puree
- ½ cup almond or coconut milk
- ½ cup pure maple syrup
- 1 tsp pure vanilla extract
- 2 eggs
- 1½ tbsp pumpkin pie spice
- pinch of salt
- Cut the shortening/butter into the flour and shortening/butter until it resembles coarse crumbs (I use my hands, you can use two knives or a pastry cutter to do this)
- Add the apple cider vinegar and 3 tbsp water, and stir gently until it forms a dough.
- To roll the dough, find a clean counter space or use plastic wrap on a table and lightly sprinkle with flour.
- Place the dough ball in the middle of the surface, sprinkle it with flour, and starting from the middle, roll it outwards in a circle of about 12". Keep sprinkling the dough with flour as needed to prevent the dough from sticking to the rolling pin, or put another layer of plastic wrap on top of the dough and roll over that.
- Place the dough in a greased 9" pie tin.
- Preheat the oven to 400F.
- Combine all the filling ingredients in a medium bowl using a wooden spoon or electric beaters, then pour in the prepared dough and place in the preheated oven for 15 mins.
- Reduce the oven temperature to 350F and bake for an additional 40-50 minutes. The pie will set after removed from the oven, it is cooked through when a knife inserted in the center of the pie comes out clean.