Hello all! Here is a great dairy free pumpkin pie I made. Try it our yourself!
Ingredients
Filling:
3 large eggs
15 oz can pumpkin puree (or 2 cups fresh pumpkin puree)
1 cup full fat coconut milk*
1 tsp vanilla extract
¾ cup light brown sugar
½ tsp sea salt
1 tsp ground cinnamon
1 ½ tsp pumpkin pie spice
Pie Crust:
1 ¼ cups all-purpose flour
½ tsp sea salt
1 TBS granulated sugar
½ cup earth balance vegan butter sticks chilled, and cut into 1 inch pieces**
¼ cup ice cold water
Instructions
Make the pie Crust:
Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
Add the vegan butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
Remove dough from processor (will be crumbly) and form into a ball.
Wrap in plastic wrap and refrigerate for at least 60 minutes or overnight
Make the filling:
In a large bowl, beat the eggs.
Whisk in the pumpkin, coconut milk and vanilla extract until combined.
Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.
Putting it together
Preheat your oven to 425 degrees F.
Lightly grease a pie plate and set aside.
Roll out your pie dough on a well-floured surface (pastry cloth) to fit the size of your pie plate.
Carefully transfer the dough to the pie plate and shape the crust how you want it to look.
Pour the filling into the unbaked pie crust and cover the crust with a pastry shield
Bake for 15 minutes at 425 degrees F.
Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
Ingredients
Filling:
3 large eggs
15 oz can pumpkin puree (or 2 cups fresh pumpkin puree)
1 cup full fat coconut milk*
1 tsp vanilla extract
¾ cup light brown sugar
½ tsp sea salt
1 tsp ground cinnamon
1 ½ tsp pumpkin pie spice
Pie Crust:
1 ¼ cups all-purpose flour
½ tsp sea salt
1 TBS granulated sugar
½ cup earth balance vegan butter sticks chilled, and cut into 1 inch pieces**
¼ cup ice cold water
Instructions
Make the pie Crust:
Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
Add the vegan butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
Remove dough from processor (will be crumbly) and form into a ball.
Wrap in plastic wrap and refrigerate for at least 60 minutes or overnight
Make the filling:
In a large bowl, beat the eggs.
Whisk in the pumpkin, coconut milk and vanilla extract until combined.
Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.
Putting it together
Preheat your oven to 425 degrees F.
Lightly grease a pie plate and set aside.
Roll out your pie dough on a well-floured surface (pastry cloth) to fit the size of your pie plate.
Carefully transfer the dough to the pie plate and shape the crust how you want it to look.
Pour the filling into the unbaked pie crust and cover the crust with a pastry shield
Bake for 15 minutes at 425 degrees F.
Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.