Delicious Dairy-Free Pumpkin Pie

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I played around with some pumpkin pie recipes this thanksgiving, and managed to switch out the dairy for coconut milk and come out with a very classic, delicious pumpkin pie that feels just as rich, creamy, spicy, and artery clogging as the real deal. This thanksgiving it was delicious enough for our friend's dog Stella to eat the remaining quarter of a pie while we weren't looking!

You can use a pre-made crust, or make your own. Pie crust recipe to follow.

2 cups cooked pumpkin (I used fresh steamed pumpkin)
.75 cup sugar
.25 teaspoon salt
1.25 teaspoons ground cinnamon
1 teaspoon ground ginger
.5 teaspoon ground cloves
3 large eggs, lightly beaten
7 oz coconut milk (about half a can)

1. Preheat oven to 400 degrees F.
2. Put all ingredients into a food processor and blend until smooth. It will be pretty runny, and there shouldn't be any pumpkin chunks.
3. Pour into 9" pie dish with pre-prepared unbaked pie crust.
4. Place in oven on a center rack. It's a good idea to put another baking sheet on the next shelf down to catch drips.
5. Bake for approx. 80 minutes, placing a pie shield or ring of foil over crust to prevent overbrowning of crust.
6. When a knife inserted halfway between edge and center comes out clean, remove from oven and let cool to set.

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This page contains a single entry by Emma published on November 28, 2008 2:37 PM.

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