Here it is! The first post to Make! The new page I’ve created dedicated to my adventures in the kitchen.

Today, I’m sharing my first crack at pumpkin pie without a recipe or spices.
The whole ordeal went pretty smooth and it turned out amazing!

Here is how I made a

Cinnamon-less Pumpkin Pie.

This recipe takes a while to make.
Not because it was my first time making it, but because pumpkin takes forever to peel! 
The whole recipe took about three and a half hours. But my kitchen smelled amazing for the entire day!
And the labour was completely worth it in the end!


  • A pie pumpkin
  • Brown sugar
  • Honey
  • Black Pepper
  • Ginger
  • Eggs
  • Cashew milk
  • A Golden Delicious apple
  • Flour (all-purpose or pastry)
  • Ice cold water (literal ice cubes added)
  • Sunflower oil
  • Pink Himalayan salt
  • A lemon
  • Whipping cream


  • Two large mixing bowls
  • A medium mixing bowl
  • A dipping bowl or sauce bowl (extra small bowl)
  • Silicon spatula
  • Blender
  • Food processor (or clean and reuse blender)
  • Spoons
  • Measuring cups
  • Electric beater (or a metal whisk and lots of elbow grease)
  • Rolling pin (or cylindrical object; Ex. a wine bottle)
  • Clean kitchen towels
  • Zester

The Pumpkin Mix

Turn your oven on to 190C/375F.
Wash your pie pumpkin, chop off the stem, flip to the more stable side and cut into large pieces for peeling.
…After a stupid amount of time peeling… Cut the pumpkin into medium-to-large chunks and throw them in a large bowl.
In the bowl, mix about a tablespoon of sunflower oil, crack a light coat of black pepper and add 1/2-to-3/4 cup of brown sugar.
Spread the seasoned pumpkin across a large casserole dish, or a tinfoil covered cookie or cake pan and bake for 20-to-30 minutes.
When the pumpkin pieces are ready, take them out to cool for another 15 minutes.
In a large blender, add two tablespoons of honey, 1-to-1 1/2 tablespoon of ginger (the cinnamon replacement), about a cup of cashew milk and the cooled pumpkin pieces.
Blend as well as you can.
Do NOT overwork your blender!
This is a tedious process. When blending, you do not have to add all the ingredients at once. You can do it in batches. As you’re blending, stop every minute or so and wipe down the sides with your spatula. Doing both of these things will give you the best result, while not wearing your blender out.
Add more brown sugar and/or honey if it’s not sweet enough for you.
It was around here when I realized how slow time was ticking.
If you also notice this, try listening to a podcast or the radio.
Pour the end result into a large mixing bowl.

The Meringue


In another bowl.
Crack two eggs separating the whites from the yolks. Having the whites in a large mixing bowl and the yolks in a dipping dish.
Using either a hand beater on medium or a wire whisk with a lot of elbow grease, beat the egg whites in a figure eight until you form large peaks.
Fold the meringue into the pumpkin mixture and cover with a large kitchen towel. Let the mixture stand on the counter while you prepare the dough. (Unless you prepped the day before and have a pie crust ready, skip to the pouring part.)

The Crust


In yet another bowl.
Pour two cups of flour, a quarter of a cup ice cold water, a cup of applesauce, one lemon’s worth of zest, a teaspoon of milk, another teaspoon of oil and a pinch of pink salt.
Start mixing the ingredients together with a fork, using your hands in the end to knead it like a pizza dough.

If you don’t have butter.

I never have butter, but I can always make applesauce if I don’t have bananas to smoosh.
In a food processor. Throw in a chunked Golden Delicious apple, adding half to a whole tablespoon of honey and a wee bit of cashew milk. Like a splash.
Process till smooth/pureed. Ta-Da applesauce!
Let the dough sit in a ball for about 15 minutes, while you dance to the music break in the podcast you’re listening to.

Next, find a rolling pin or rolling pin like object.


(I used a wine bottle.)

Cover your counter in flour and pound the dough into a circle.
Rub flour on your rolling pin and roll the dough out to about a centimetre thick.
No one cares about a perfect circle.
After the gruelling session of peeling, baking, mixing, more mixing and even more mixing, added with kneading, and rolling, we are now getting to the end.

Roll and Pour.


Using whatever baking pie dish you have handy, though a glass pie dish is ideal, roll your flat dough onto the rolling pin. Then over the baking dish, roll the dough across and fix it to fit the dish with your fingers.
If you rip the dough while fitting simply rip a piece off of the extra and form over the hole.
Pour in the pumpkin mix (or pipe it out if you’re fancy).
Even the mix with a few shakes and taps. Then using your spatula, move some of the mixture in the middle out to the sides. This is so we have a thoroughly cooked middle.
Fold in the crust, what thickly overlaps should be cut off or it won’t cook through. Feel free to creatively add some flare with the excess.

Before The Oven.


With the beaten egg yolks, use your finger or a kitchen brush to spread it over the exposed crust.
Then sprinkle a nice amount of brown sugar on top.

Pop It In.

Depending on what kind of dish you are using, this can take between 25-to-45 minutes. I used a glass pie dish and it took 45 minutes to turn golden brown and have little wiggle.

Time To Cool

When it’s ready, leave the pie to cool on the stove top for about 10 minutes. Then move it to a window sill, if you have one wide enough. (I’m lucky enough to have very wide stone window sills.)
Leave it there till you’re ready to eat.

Top It With Whipped Cream!

Whipped cream is super simple.
All you need is heavy cream, sugar, a metal whisk or a beater and a big mixing bowl.
Pour a cup or so of cream and beat it in a figure eight, just like the meringue. You want nice high peaks.
While you’re beating, slowly add about a quarter cup or so of sugar.
*The trick is not to over beat the cream, because you’ll start making butter.*

Keep It For Days!

After dessert we covered the pie in a clean kitchen towel and stuck it in fridge.
It lasted for about four days with us.
It was delicious the days after, but the absolute best was the initial piece while warm from the sill.

(See how thick and not totally cooked my crust is 😦 Just cut triangles out before hand and you’ll avoid this problem.)


Thanks for sticking around to the end. Hopefully you now have a delicious, spice-less pumpkin pie ready for your tastebuds.
I’m really proud of this creation, having whipped it up from scratch and without a recipe!
Let me know how yours turned out!
Follow me on Twitter @Kayla_Bailey, Instagram @Wudyouisn or on my Facebook Page at /BideMyBoredom
Keep experimenting and Make great food  🙂
Till next time,

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