Coconut Pumpkin Pie with Almost Graham Cracker Crust.

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.


Anonymous said...

This is awesome! I am going to have to try this soon! My little guy has been asking for this for awhile. Our one attempt with tofu was not good (and that's an understatement).

Nancy @Real Food, Allergy Free said...

This looks awesome! I am so happy to have found your blog. I can't wait to try some of your recipes. I am your newest follower.


jack said...

thank you, i am already browsing through your site - it's gorgeous, it looks like a glossy magazine, the pics are very professional!

Jamie said...

I just happened upon this recipe today, but I am confused. Bob's Red Mill also processes tree nuts and soy in their products. Wouldn't that make this recipe not safe for those allergies? I now have to figure out a way to make food that accomodates my daughter's food allergies and my in laws who just moved back to the area so I am on the look out for recipes that are safe from the Top 8, plus a few more for my in laws.

jack said...

hi, jamie!

it's very very difficult to find any processed foods that are truly not potentially cross-contaminated with ANY of the top 8 allergens. unfortunately, most of us learn through trial and error which products, companies and allergens our children can tolerate with some cross-contamination.
for example, my son cannot ever tolerate even the chance of a trace of dairy, corn or egg or he breaks out right away - even through my milk! (but his reactions are only atopic, no anaphylaxis) so if a company states that a food is made on shared equipment w/ those allergens, i know it's not for us. if a product is made on shared equipment or possibly cross-contaminated with any of the other top 8, it is fine for him.

my daughter can't have anything made on shared equipment w/ peanuts (hers *is* anaphylactic, but only to this one allergen). other than that, i don't have to worry about the miniscule traces from cross-contamination with other allergens, luckily.

bob's red mill is a very reputable company that takes great care to reduce cross-contamination as much as possible and even multiple food allergy families are able to use and enjoy their products.

if your child is so allergic to every single one of the top 8 allergens that he can tolerate absolutely no cross contamination at all, you might have to make everything from scratch and avoid mass-produced ingredients as much as possible.

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