Non-Traditional Teddy Graham Pumpkin Pie
I’m calling this pie non-traditional not only because the crust is made of Teddy Grahams, but mostly because the density of the filling is almost cake-like.
Why Teddy Grahams? Truthfully, it was an accident. I ran out to the store to by graham crackers, and the only brand I could find contained partially hydrogenated oils. Since partially hydrogenated oils and trans fats are synonymous, I opted for the better and shorter list of ingredients surprisingly found in the Teddy Grahams.
For the Crust
1 2/3 cups crushed Honey Teddy Grahams
3 tablespoons granulated pure cane sugar
6 tablespoons melted non-hydrogenated vegan butter like Earth Balance
1 Preheat oven to 350˚F.
2 Put about half the box of Teddy Grahams in a zipper bag with the air removed. Crush them into crumbs using the back of a measuring cup.
3 Combine all ingredients in a medium sized bowl. Use a pastry cutter or a strong fork to thoroughly combine.
4 Press the mixture into the flat bottom (not all the way up the sides) of a 9-10″ pie pan.
5 Bake for about 8 minutes. Remove from the oven and allow to cool completely on a wire rack.
For the Filling
1 cup all purpose flour
3/4 cup granulated pure cane sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp salt
1 cup pumpkin purée—you can use canned, but I highly recommend fresh
1/2 cup unrefined coconut oil, melted
1 Preheat oven to 350˚ F.
2 Grease the sides of your pie pan above the crust. I used additional cocnut oil for this.
3 In a large mixing bowl, sift flour, granulated sugar, baking powder, cinnamon, allspice and salt. Combine with a wooden spoon.
4 Add pumpkin, oil and eggs.
5 Beat with an electric mixer on medium speed until well blended.
6 Pour ingredients into your pie pan and place in the oven.
7 Bake for 40-50 minutes, or until a toothpick or fork when inserted into center comes out clean.