i'm so excited to have finally come up with a pumpkin pie recipe that is totally alternative-ingredient based but still tastes enough like classic pumpkin pie to serve at thanksgiving. it's taken me almost 4 years to get it just right! this year i also finally found the perfect combo of spices to make the crust have that 'graham cracker' flavor - it's a sprinkle of allspice and a dollop of honey - who knew?! this pumpkin pie recipe is: dairy, egg, soy, wheat, gluten, peanut, tree nut, corn and GMO free, vegan and completely delicious!
Coconut Pumpkin Pie with Almost Graham Cracker Crust
3 cups 'bob's red mill' dairy free, gluten free all purpose flour
1/2 tsp 'real salt' sea salt
1/2 cup virgin, unrefined coconut oil
1/2 cup 'c2o' brand pure (single ingredient) coconut water or cold spring water
2 tsp allspice
a generous swirl of raw, (preferably local-grown) honey around the ingredients in mixing bowl (can try agave syrup if honey is not vegan enough, but this might reduce 'graham' flavor)
combine flour & salt in a large bowl. add oil & stir w/ a fork until flour forms 'pebbles'.
add water, mix further w/ fork & form into a dough ball. divide into 2 equal halves. roll our 1/2 of the dough - can use wax paper to prevent sticking (place dough b/t 2 sheets - a little water under bottom sheet will prevent sliding and a little dry flour on the surface w/ prevent sticking). roll out dough. peel back top sheet of wax paper & turn pie crust upside down into 1st pie plate. peel off remaining layer of wax paper. press edges of dough w/ fork or thumb around pie plate. prick bottom and sides of crust w/ a fork. bake for about 10 mins in a preheated oven at 375. repeat process w/ 2nd ball of dough - this recipe makes enough for 2, 9" pies.
pumpkin pie filling:
4 cups organic, single-ingredient pumpkin pie filling.
1 1/2 cups organic brown sugar
1 1/2 cups full fat coconut milk (i only use 'thai kitchen' brand in the can).
1 1/2 cups hemp milk (can sub rice/soy/almond/oat as allergy restrictions allow)
1 TBS pumpkin pie spice
6 1/2 TBS tapioca starch
combine ingredients in sauce pan. bring to simmer, stir until it reaches desired thickness. the thicker the consistency, the firmer your pumpkin pie. requires constant stirring once it begins to simmer, you can't walk away from this pan. pour into prepared crusts. bake at 375 and begin checking at 45 mins. depending on the combo of milks you used and oven, it can take from 45-60 minutes to finish cooking. i go by smell and darkness of the pie filling itself, as the crust may appear darker than normal due to the allspice. refrigerate overnight to set up. this is the closest i've ever come in texture to traditional pumpkin pie -and tho you may be tempted to try a less fat version of the coconut milk, i can tell you from experience, your pie will be soup without it. we warm up and serve w/ a dollop of softened coconut milk vanilla bean ice cream instead of whipped cream. enjoy!
i've finally perfected a whipped cream made from coconut milk to be the perfect complement to this pumpkin pie! it's rich and heavy and yet stiff and fluffy just like "real" old-fashioned, homemade, heavy whipping cream - here's the recipe, but you might want to double the quantities, b/c nobody will be able to get enough of this - my kids would eat it on veggies if i'd let them!
refrigerate 1 can (i prefer thai kitchen brand) coconut milk overnight prior to needing it.
it will separate, solid cream on top, liquid on the bottom.
scoop out all the solid cream only into mixing bowl.
whip in mixer on high for several minutes.
add 4 tsp sugar (or as desired to taste - more sugar helps cut the coconut taste)
add 1 tsp safe vanilla (for true "real" whipped cream flavor w/out a hint of coconut left - can omit)
set up in fridge before serving, if possible for about 10-15 mins.