Non-Dairy Pumpkin Pie
I make a lot of fruit pies from scratch, but there is much to be said for the “open some cans” simplicity of pumpkin pie. This adaptation of Pareve Pumpkin Pie features a can of coconut milk, though it doesn’t taste too terribly coconutty afterwards. Some ingredients have been added from my dairy pumpkin pie recipe.
I usually make shortening crusts, so I just used a single crust. (The original recipe did not specify a pie size, but neither does my single crust. My batch fit comfortably into a deepish 9" pie pan.) You can also use a store-bought pie crust.
You can mix the filling ahead of time and refrigerate, if that helps. Pie crust is also time-consuming because of the chilling and blind baking.
Makes: 1 pie.
Ingredients
- one single-crust pie shell
- 1 lb. (or 15 oz.) can pumpkin (solid pack, 100%, pure, etc.)
- 1 c. brown sugar
- 1 egg
- 2 T. melted shortening
- 1 T. flour
- 1 tsp. ginger
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. salt
- ½ tsp. vanilla (optional)
- dash pepper (optional)
- dash clove
- dash allspice
- 1 ½ c. (most of one 14 oz. can) coconut milk
Directions
- Make or unwrap crust.
- Mix the filling ingredients, optionally using an immersion or other blender to smooth the pumpkin or other clumpy ingredients more.
- Optionally, blind bake a homemade crust at 400° for 5 minutes, filled with pie weights and/or dried beans. You may want to protect the edge. You may want to bake it another 5 minutes after removing the weights.
- Preheat oven to 375°.
- Fill crust.
- Bake 1 hour. Again, it’s advisable to protect the edge.
- Cool.
Variants
The original recipe included ½ tsp. pepper, which has been reduced to a more reasonable quantity. My other recipe uses more cinnamon.
Replace spices with 1 T. pumpkin spice.
You can puree your own pound of (cooked) sugar pumpkin or butternut squash.
