Don’t even consider deliver over the same old Thanksgiving pie to my home this 12 months. Please deliver this orange-spiced Dairy Free Pumpkin Pie made with coconut milk as a substitute!
Whereas dessert for 2 sometimes shares small-batch dessert recipes, it’s turkey week so I made you a full pie. My principle is that pie is a scrumptious breakfast, so this dairy free pumpkin pie is dessert after Thanksgiving dinner and breakfast the following day. Don’t fear an excessive amount of about leftovers, belief me!
If you’re serving simply two individuals, right here’s a recipe for mini pumpkin pies. Nonetheless, I’m positively not saying you possibly can’t get pleasure from this full-size pumpkin pie after making a small Thanksgiving dinner for 2, although!
Dairy Free Pumpkin Pie with Coconut Milk:
This pie took place as a result of I couldn’t discover the can of evaporated milk in my pantry. So, I took the well-known Libby’s pumpkin pie recipe, and substituted coconut milk for the evaporated milk. I additionally added orange zest together with the same old spices of cinnamon, cloves and ginger.
Then, I doubled down on the coconut taste and made coconut whipped cream. In the event you purchase the small cans of coconut cream, refrigerate in a single day in order that it’s agency. Beat it similar to common whipping cream, and also you’ll have dairy free whipped cream that’s even higher than the common stuff.
Necessary Suggestions (please learn)
- Pie Crust: I simply need to be very clear right here: this recipe requires a pre-made frozen pie crust, but it surely MUST BE DEEP DISH. Don’t attempt to use an everyday pie crust right here, as a result of the filling will overflow.
- Coconut Milk: Once you’re utilizing the coconut milk, it’s not the entire can. It’s solely 12 ounces, or 1 3/4 cup. Make certain the coconut milk is room temperature, and provides it a great shake to dissolve any fats globules. You possibly can barely heat it if you might want to to be able to make it completely easy earlier than including it to the bowl.
Elements
- Pie Crust. As talked about above, this recipe wants a frozen, pre-made DEEP DISH PIE CRUST ONLY. In the event you bake this with an everyday pie crust, you’ll have an excessive amount of filling and it’ll overflow. Look within the freezer part of your grocery retailer and discover the Marie Callenders model of frozen pre-made deep dish pie crust. There are 2 per pack, sometimes.
- Sugar. Three-quarters cup of granulated sugar.
- Salt. Don’t skip the 1/2 teaspoon of superb sea salt for taste balancing.
- Cinnamon. And now for the important pumpkin pie spices: One teaspoon of floor cinnamon (Ceylon cinnamon is the most effective!)
- Ginger. One-half teaspoon of floor dried ginger.
- Cloves. One-quarter teaspoon of floor cloves.
- Eggs. Two massive eggs.
- Orange. Usse a microplane to take away the zest from half of a giant navel orange.
- Pumpkin Puree. One 15-ounce can of pure pumpkin puree, not pumpkin pie filling. The Libby’s model pumpkin is probably the most intense orange, however use no matter you favor.
- Coconut Milk. Pay attention up: you want 1 3/4 cup of canned coconut milk. That is the full-fat, plain unsweetened coconut milk. And sure, it should be canned. The carton or refrigerated stuff is means too skinny and runny. Shake the can and measure out 1 3/4 cups. You’ll have some leftover (use it in your latte!)
- Coconut Cream. Please perceive that canned coconut cream is NOT THE SAME as ‘cream of coconut.’ Canned cream of coconut is for making cocktails, is runny and can by no means whip up. Guarantee which you could says ‘Coconut Cream Unsweetened’ on it. You possibly can discuss with my recipe video to see the precise label and model I exploit when making this dairy free pumpkin pie with coconut milk.
- Powdered Sugar. Only one tablespoon of powdered sugar to sweetened our coconut whipped cream on our dairy free pumpkin pie.
Methods to Make Dairy Free Pumpkin Pie
In a big bowl, stir along with a spoon the sugar, salt, cinnamon, ginger, cloves, eggs, orange zest, pumpkin puree and coconut milk. (Don’t use a whisk or electrical mixer).
Pour the filling into the pie crust and bake for quarter-hour. Decrease the oven after quarter-hour to 350, and bake one other 30-40 minutes.
Let the pie cool in a single day (within the fridge is greatest). Then, whip the coconut cream with the powdered sugar, garnish the pie and serve.
Storage and Make Forward Information
I at all times make the pie half the night time earlier than Thanksgiving. I don’t suggest making the coconut whipped cream forward of time, as a result of it would soften. Whip the coconut cream simply earlier than serving.
Leftover dairy free pumpkin pie retains within the fridge for as much as 3 days. You may as well slice and freeze particular person slices (with the whipped cream on prime) for as much as 6 months. Defrost every slice within the fridge in a single day.
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Prep Time
quarter-hour
Prepare dinner Time
1 hour 5 minutes
Complete Time
1 hour 20 minutes
Elements
- 1 9″ DEEP DISH frozen pie crust
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon floor ginger
- 1/4 teaspoon floor cloves
- 2 massive eggs
- zest of 1/2 an orange
- 1 15-oz. can of pumpkin puree (not pumpkin pie filling)
- 1 12-oz. can of full-fat coconut milk (not lite)
- 1 5-oz. can of coconut cream, chilled not less than 24 hours within the fridge
- 1 tablespoons powdered sugar
Directions
- Pull the frozen pie crust out of the freezer, and place it on a baking sheet.
- Preheat the oven to 425.
- In a big bowl, stir along with a picket spoon the sugar, salt, cinnamon, ginger, cloves, eggs, orange zest, pumpkin puree and coconut milk. (Don’t use a whisk or beater as a result of it’ll put an excessive amount of air within the batter and your pie will sink because it cools). Use a spoon to stir all of it collectively till it is homogeneous.
- Pour the filling into the pie crust and bake for quarter-hour.
- Decrease the oven temperature to 350 and bake for one more 40-50 minutes, till the crust is properly browned. The pie filling will jiggle barely within the center, however it’ll set because it cools.
- Let cool fully, in a single day within the fridge is greatest.
- Earlier than serving, use a paper towel to blot off any extra moisture that has collected on prime of the pie (that is water from the pumpkin puree).
- Scrape the chilled coconut cream out of a can and right into a bowl. Add the powdered sugar right into a bowl and beat it with an electrical mixer till it resembles whipped cream, about 1-2 minutes. Adorn pie with whipped cream (and add toasted coconut, in the event you like), slice and serve.
Diet Data:
Yield:
10
Serving Measurement:
1
Quantity Per Serving:
Energy: 130Complete Fats: 3gSaturated Fats: 1gUnsaturated Fats: 2gLdl cholesterol: 37mgSodium: 150mgCarbohydrates: 26gFiber: 1gSugar: 23gProtein: 2g
