I have to tell you I am pretty stoked about today’s recipe. At first I thought this is going to be perfect, then I started to doubt myself and thought, hmmm, I don’t know? Then a couple of hours later I tried it and oh my gosh it did turn out!! I am so happy!! This is my very first real pie crust and my very first pumpkin pie done right! I’ll tell you about the done right part in a minute. To boot, I had to make it dairy free so I could eat it. I can’t believe it really worked!!! Woohoo!!
I have to tell you a funny story. When I was in my mid 20’s, I never really cooked. I just cooked meals for myself which consisted of spaghetti, baked potatoes, chili and tacos. lol So one year for Thanksgiving, I was going to my Mom’s house. I asked if I can bring anything and she said how about the pumpkin pie. I said ok, no problem. I did like to cook, I just didn’t do it much. So I grabbed a magazine to get directions to make a pie. First thing I did was cheat and get a Pillsbury pie crust, I baked it and then added my pumpkin pie filling. Did you notice anything? I didn’t cook the pumpkin. Yes, I serve raw pumpkin pie at Thanksgiving. I still will never forget when my Step-Dad said “Ewww, this is raw”. Opps! He he How embarrassing. Since then, I never made a pumpkin pie until now!
I have to tell you it took a little work to make the pie crust but oh my gosh did it come together beautifully. I was going to cheat and buy the pie crust, but I thought, just make it for heaven’s sake. You never made a pie crust so give it a try, so I did! It was super easy to make and doesn’t contain a lot of ingredients and came together in a few minutes. The hardest part was rolling it out. I did get some cracks in it, but when I put the pie crust in the pie baking dish, I smoothed it all together. No one knows there were any cracks at all. The crust held together and cuts perfectly.
For the pie filling, since I didn’t use condensed milk, because I can’t have milk, I used the next best thing, canned coconut milk. I used the lighter version and oh my gosh it made the filling turn out creamy smooth. I was impressed. I was a little worried it would come out flat and not taste good, but you know what, you don’t even taste the coconut at all.
After I patiently wait for it to cool for a couple of hours, I cut a slice of pie and gave it to my Husband to try out. He was my guinea pig. He told me it was really good and I told him it was made with coconut milk. He said he had no idea. He said he really liked it and he even turned down free pastries at Trader Joe’s and told them my wife made pumpkin pie and I’m going to have that. Ahhh, that made me smile.
So Guys, if you have never made a pie crust, give my recipe a try, it was easy, as long as you have some patience with the crust, it will work out perfectly. Oh, I almost forgot I did take a picture of the crust and posted it on Instagram if you want to see it. it’s not perfect, but I am very proud of it.
Dairy free, light and creamy pumpkin pie made with coconut milk and spices in a homemade whole wheat pie crust.
- For Crust:
- 1 cup whole wheat pastry flour or all purpose flour
- 1/4 tsp. salt
- 2 tbsp. chilled butter, cut into small pieces (I used Earth Balance)
- 1 1/2 tablespoons coconut oil
- 3 tbsp. ice water
- 1 tsp. fresh lemon juice
- For Filling:
- 1 15 oz can pumpkin
- 1/2 cup sugar
- 1/2 cup egg substitute
- 1 cup lite canned coconut milk
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/8 tsp. ground cloves
- To make pie crust: In a bowl; combine flour and salt and cut in butter and coconut oil with a pastry blender or two forks until mixture resembles coarse meal.
- In a small bowl, combine 3 tablespoons of ice water and lemon juice.
- Sprinkle 1 tablespoon at a time of water over the flour mixture; mix with a fork until moist. Gently press the pie crust into a 4-inch circle on plastic wrap; cover and refrigerate for 30 minutes.
- Spray a 9" pie dish with cooking spray; set aside.
- Lightly sprinkle work surface with flour and roll refrigerated dough to an 11-inch circle. Fit dough into prepared pie dish. If dough starts to break apart, just press the pieces back together. It take a little effort, but it will come together. Press the dough along the edges of the pie dish.
- Preheat oven to 425 degrees.
- In a bowl, add pumpkin, sugar and eggs, whisk until combined. Add coconut milk, vanilla extract, cinnamon, salt, ginger and cloves; mix until combined.
- Pour pumpkin pie filling into prepared crust and bake in oven for 15 minutes. Reduce temperature to 350° F; bake for 40 or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
- Top with whip cream and refrigerate any leftovers.
Calories per slice: 195, Fat: 7.3, Cholesterol: 0, Sodium: 144, Carbs: 29, Fiber: 4.2, Sugar: 15, Protein: 4
I am so getty about this pie. I absolutely love it! It can be made in advance and tastes just as great two days later!! We have been enjoying pumpkin pie all week. When my Husband originally saw the pie, he said is that pumpkin? I said yup! He said I thought October was pumpkin recipes not November? I said it’s Thanksgiving and you always have pumpkin pie for Thanksgiving. He just laughed! I was surprised how much he liked it, considering he isn’t a pumpkin fan!
Well that’s it for today. I have lots of house work to do, ugh…. so I am off.
Have a wonderful day!