Any Way You Slice It
WE’RE WAY DEEP into pumpkin-flavored-everything season, but there’s ultimately no substitute for digging into an actual slice of this timeless dessert. Now’s the time, however, to bypass the tired “pumpkin spice” routine for something more stimulating. Aromatic garam masala is an ancient Indian blend of sweet and savory spices: the necessary cinnamon, nutmeg or mace, and cloves, plus unexpected and zesty extras like coriander, cardamom, cumin, curry leaf, and black pepper. This creamy, luscious dessert will be right at home in your holiday spread, and leftovers make a sublime treat with a cup of coffee or chai.
Garam Masala Pumpkin Pie
Makes one 9- to 10-inch pie
- 2/3 cup unsweetened plain cashew or almond milk, or full-fat coconut milk
- 3 cups pumpkin puree, canned (about 1 1/2 cans) or homemade*
- 2/3 cup pure maple syrup
- 1 Tbsp. refined coconut oil, melted
- 2 1/2 tsp. garam masala
- 1/2 tsp. ground ginger
- 2 Tbsp. corn starch
- 1 tsp. pure vanilla extract
- 1/2 tsp. sea salt
- 1 9- to 10-inch frozen or homemade pie crust
Preheat oven to 350 degrees and place the prepared pie crust on a small baking sheet (if using a frozen crust, keep frozen until ready to use).
In a mixing bowl, combine cashew milk, pumpkin puree, maple syrup, melted coconut oil, garam masala, ginger, corn starch, vanilla, and salt. Beat with electric beaters until smooth and creamy. Pour into the prepared pie crust and gently shake the pie pan to release any bubbles.
Carefully slide baking sheet and pie onto the center rack of your preheated oven. Bake for 55 to 65 minutes or until edges of the pie are golden and center is no longer liquid and is semi-firm to the touch. Cool on a countertop for 20 minutes, then transfer to the fridge to chill completely (preferably overnight) before serving. Serve with coconut whipped cream and a sprinkle of garam masala or ground cinnamon.
*Tip: Organic canned pumpkin puree almost guarantees consistent results every time. Make sure to use pure pumpkin and not a ready-to-use pumpkin pie mix in a can. For homemade pumpkin puree, halve your pumpkin(s), remove the seeds, and roast, cut-side down, at 400 degrees on baking sheets for 35 to 45 minutes until tender. Once cool, scoop and mash the flesh, then drain the puree in a metal sieve over a bowl for 20 to 30 minutes to remove excess water.
By Terry Hope Romero
Photographed by Emily Hawkes
This article originally appeared in the Winter 2020 print edition of BUST Magazine. Subscribe today!
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