- Prep Time:30m
- Cook Time:40m
- Total Time:2h
- Serves: 4
- Yield: One 9" pie
For the vegan pie crust
- 375 g all purpose flour
- 150 mL coconut oil (chilled + firm)
- 7 g salt
- 55 mL cold water
For the beet filling
- 315 g beetroot (about 1 medium), grated
- 115 g sugar
- 1/4 tsp. vanilla bean paste
For the pumpkin filling
- 825 g yellow pumpkin, grated
- 260 g sugar
- a pinch of saffron
- 1 cardamom, seeds powdered, skin discarded
For the crust topping
- 1 tsp. coconut milk, diluted to milk consistency
- 2 tbsp. cinnamon sugar
Make the pie dough
- In a mixing bowl, combine flour and salt. Add coconut oil (in its thick scoopable form) and work it in the flour till it's fully incorporated. Don't leave any large bits intact (as you would with regular butter pie crust). Mix it all in.
- Adding a little water at a time, bring the pie dough together into a ball. Wrap in cling film and chill until firm enough to roll.
Make the Beet Filling
- In a medium pan, add the beets, cover and cook until the raw smell dissipates. Then add sugar, and stir until it melts from the beet juices. Keep cooking till the sugar syrup thickens and the beets cook further. Continue cooking over medium heat until all the liquid evaporates. Remove from heat, stir in the vanilla and let cool. Keep refrigerated until ready to fill the pie crust.
Make the Pumpkin filling
- Wash the pan and add the grated pumpkin, cover and cook until soft. Add sugar, saffron and cardamom powder and continue cooking on medium-high heat till the sugar syrup thickens and all the liquid evaporates. Keep stirring to prevent burning. Once you get a thick, liquid-free consistency, remove from heat and let cool. Keep refrigerated until ready to fill the pie crust.
Blind bake crust
- Preheat oven to 425°F/220°C. Re-position the baking rack in the oven to the lower-middle slot.
- Take the chilled dough and divide in half. Refrigerate one half.
- Roll out the other half evenly thick to fill a 9" pie tin. Carefully transfer it to the tin and press down to fill the sides and bottom. Line the top of the crust with foil and fill with pie weights or dried beans or popcorn kernels. Transfer the pie tin to a baking tray.
- Bake in the preheated oven at 425°F/220°C on the lower-middle rack for 15 minutes, remove the pie weights and foil and continue baking for 10 more minutes. Cool completely in its tin until ready to fill.
Fill the pie
- Drop spoonfuls of the beet and pumpkin filling, alternating and forming random smudges where they meet. Get creative, and make it look as close to an overheat view of Fall colored tree tops.
Shape top crust
- Take the remaining pie dough from the fridge and roll out to a 1/4" thick sheet. Use cookie cutters to cut out shapes, strips and lay them on top of the filled pie. Continue to roll and cut until you run out of dough and the pie is completely covered with a few holes peeking through.
- Brush the tops with the diluted coconut milk and sprinkle generously with cinnamon sugar.
- Preheat oven to 400°F/200°C. Re-position the baking rack in the oven to the middle slot.
- Bake in the preheated oven for 15-20 minutes until the tops are golden brown and the dough is crisp. Cool slightly on a wire rack before you slice in.
- Leftover pie can be refrigerated in an airtight container, wrapped in foil. Reheat in a preheated oven at 350°F/180°C for 8-10 minutes until warmed through.