Oct 15

Oct 15 Diary Free Pumpkin Pie

At the request of a good friend, I have created a homemade dairy-free pumpkin pie. I generally do not like pumpkin pie and grew up hiding a very small sliver under a large mound of cool whip to please my Grandma. Looking back, maybe this is where I acquired a fondness for a spoonful of cool whip.

I understand that the general public has a fondness for pumpkin and so hopefully this dairy-free version will come in handy for many. I bought a premade Keebler graham cracker crust which is dairy free but not all are, so check the labels or make your own crust.

I have included a recipe for whipped coconut cream to top your pie. When my first attempt, to my horror, did not create a coconut version of my beloved cool whip, I was about to give up. Upon being informed that most dairy-free whips do have a runnier consistency, I pressed on with the altered recipe you’ll find below. Delicious to the taste but will melt into the pie soon after removing from the fridge.

DO make sure to fully (and I mean fully) cool your pie before covering and putting in the fridge. Terrible condensation will form if you don’t.
DO save leftovers. The friend I mentioned above swears that Day 3 pie is the best pie.

Dairy Free Pumpkin Pie

8 slices

2 pie pumpkins
1/2 tsp olive oil
1/2 tsp cinnamon
1/2 cup brown sugar
2 1/2 tsp cinnamon
3/4 tsp ground ginger
1/2 tsp nutmeg
1 tsp baking soda
2 tsp course sea salt
1/3 cup full fat coconut milk
2 eggs
9 oz dairy-free graham cracker crust

Whipped Coconut Cream

1 cup chilled full fat coconut milk
1/3 cup powdered sugar
1/2 tsp vanilla
1 TBS honey

Slice both pie pumpkins in half with a large knife and scoop out the seeds and stringy flesh (save the seeds for toasting!)
To speed up the cooking process, microwave all 4 pumpkin halves for 10 minutes
Preheat oven to 375
Sprinkle pumpkin halves with 1/2 tsp olive oil and 1/2 tsp cinnamon (divide between all 4 so just a dusting)
Bake pumpkin for 20 minutes
Using a spoon, scoop out the cooked flesh of the pumpkins (you’ll end up with about 2 1/2 cups) and add to a food processor. (It’ll seem a little dry and that’s a good thing)
Add 1/2 cup brown sugar, 2 1/2 tsp cinnamon, 3/4 tsp ground ginger, 1/2 tsp nutmeg, 1 tsp baking soda, 2 tsp course sea salt and 1/3 cup full fat coconut milk to the blender with the pumpkin. Blend on low for about 30 seconds or until it is combined but still a little lumpy.
Add 2 eggs and blend another 30 seconds to smooth out the mixture
Pour the pumpkin mixture into a 9oz dairy-free graham cracker crust and smooth out to an even layer.
Bake for 25 minutes
Tent with foil to prevent the crust from burning and bake and additional 30-35 minutes or until pie is cooked through (not giggly in the middle)
Set on cooling rack. Cool completely before slicing or refrigerating

Chill 1 cup full fat coconut milk in the fridge overnight
Whip chilled coconut milk with 1/3 cup powdered sugar, and 1/2 tsp vanilla with hand mixture on high for 1 minute
While continuing to whip, drizzle in 1 TBS honey and mix on high for an additional minute.
Store in fridge and stir before serving.