Dairy-Free Soy-Free Pumpkin Pie

Dairy-Free Soy-Free Pumpkin Pie

from godairyfree.org
100 min

Ingredients

  • 11/2 cups all-purpose or whole wheat pastry flour
  • 11/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 6 tablespoons oil (your baking oil of choice)
  • 3 tablespoons cold water
  • 1/2 cup brown sugar, firmly packed
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg or allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs (see egg-free note above for vegan option)
  • 1 15-ounce can pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup regular, full-fat, canned coconut milk (see Notes below)

Directions

  1. 1

    Put the flour, sugar, and salt in a bowl and whisk to combine. Make a well in the flour, add the oil and water, and stir until it forms dough.

  2. 2

    Press the dough into a 9-inch pie pan.

  3. 3

    Preheat your oven to 425ºF.

  4. 4

    In a medium bowl, whisk together the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt.

  5. 5

    In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

  6. 6

    Pour the filling into your unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF 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.

  7. 7

    Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). For the firmest pie, refrigerate it for 4 hours or more before serving.