Pumpkin Pie with Apple Cider Vinegar


45 minutes


1 hour, 35 minutes




For the crust:

  • 1 ¾ cups all-purpose flour

  • 2 tablespoons cornstarch

  • 2 tablespoons sugar

  • 1 teaspoon sea salt

  • 12 tablespoons cold unsalted butter, cubed

  • 1/2 cup ice water, plus more as needed

  • 1 teaspoon Bragg apple cider vinegar

For the filling:

  • 3 eggs, room temperature

  • 1 15 ounce can pumpkin puree (or 2 cups fresh pumpkin puree)

  • 1 cup full fat coconut milk

  • 1 tablespoon Bragg apple cider vinegar

  • 1 teaspoon vanilla extract

  • ½ cup sugar

  • ½ cup light brown sugar

  • 1 ½ teaspoons pumpkin pie spice

  • 1 teaspoon ground cinnamon

  • ½ teaspoon sea salt


  • Properly chilling the dough and blind baking the crust help to prevent a soggy or undercooked crust.

  • Cooking the pie filling gently for a few minutes on the stovetop cooks out some of the raw pumpkin flavor, dissolves the sugars into the mixture and results in a richer, deeper flavor. It’s an optional step that yields a lovely result.

  • If the edges of the crust are browning more than desired, cover them with a pastry shield or aluminum foil during baking.

In this recipe:

  • Make the dough: In the bowl of a food processor combine the flour, cornstarch, sugar and salt; pulse to combine. Add the butter cubes and pulse until a coarse meal forms.
  • Slowly add in the ice water and apple cider vinegar; pulse just until a rough dough forms. The mixture should hold together when pinched. If the mixture is too dry and doesn't hold together when pinched, add more ice water, one teaspoon at a time, until the dough comes together.
  • Dump the dough out onto a lightly floured work surface. Gently knead the dough into a ball and form it into a disc. Wrap the dough in plastic wrap and chill for a minimum of 1 hour before use.
  • Blind bake the crust. Take out the pie dough about 10 minutes before rolling to soften slightly. Roll out the dough on a well-floured surface to fit a 9-10 inch pie plate. Carefully transfer the dough to the pie plate and shape the edges as desired.
  • Place in the freezer for 15 minutes. Heat the oven to 350 degrees F. Cover the pie plate with parchment paper and fill the center with pie weights. Bake for 15 minutes, then remove pie weights and bake for another 15 minutes.
  • Make the filling while the crust bakes. In a large bowl, beat the eggs. Whisk in the pumpkin, coconut milk,apple cider vinegar and vanilla extract until combined. Add sugar, pumpkin pie spice, cinnamon and salt. Mix until completely combined.
  • Pour the filling into a saucepan over medium low heat. Bring the filling to a very gentle simmer and heat for about 5 minutes, stirring and taking care not to cook the eggs.
  • Bake the pie. Remove the par-baked crust from the oven. Increase the temperature to 425 degrees F. Pour the warm filling into the warm par-baked pie crust and bake for 15 minutes. Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. A little wobble in the center is fine, as it will firm-up as it cools.
  • Cool. Allow the pie to cool on a wire rack for 2 hours. Serve or refrigerate until ready to serve.

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