Based on this one, I think:
- Carbohydrate 249.357563995759 g
- Cholesterol 0 mg
- Fat 21.6124248305196 g
- Fiber 32.2693607710646 g
- Protein 39.7178823801395 g
- Saturated Fat 12.8813119399112 g
- Serving Size 1 1 Serving (477g)
- Sodium 2199.63847971187 mg
- Sugar 217.088203224694 g
- Trans Fat 2.36820017068613 g
- Calories 1249 calories
Step-by-step
- Preheat oven to 350 F (325 F if using a glass pan).
- Spray an 8" x 8" Pyrex baking dish with cooking spray. Or a 9†deep-dish pie pan, if you have one.
- Put everything except the milk in a food processor and process until very smooth. With the processor running, pour the milk in. Again process until very, very smooth.
- Pour into the prepared pan and bake for about 55 minutes (check it at 50 minutes). The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn't be uncooked.)
- Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.
Operating without a traditional rolled pastry shell requires relying on flour settlement and starch gelatinization to form a cohesive base during baking. Blending all components except the liquid first prevents lumps from forming in the denser starches and spices. Pouring the coconut milk through the feed tube while the motor runs incorporates air uniformly into the batter, which supports the custardy texture.
- Lower the oven temperature by 25 degrees Fahrenheit when utilizing a glass Pyrex dish instead of metal to prevent uneven heat conduction and burned edges.
- Process the pumpkin, buckwheat flour, and seasonings until completely smooth before adding the liquid to ensure the arrowroot and baking powder distribute evenly.
- Monitor the bake at the 50-minute mark, looking for browned edges and a set top rather than relying on a clean toothpick test.
- Chill the baked pie thoroughly in the refrigerator before slicing to allow the starches to fully set and firm up the interior structure.
Utilizing canned pumpkin guarantees a consistent moisture level that fresh winter squash cannot reliably match without prior roasting and draining. Proper cooling on the counter followed by refrigeration transforms the soft custard into a sliceable dessert.
