Cook This: Easy Dairy-free Pumpkin Pie
My girlfriend Laura made this pie a while back and posted a link to the recipe on her FB page. She raved about it so I decided to give it a shot. I was surprised to see that not only is it dairy-free but also very simple to make; just my gig as I don’t particularly like to bake. Not to mention that my four-year-old really wanted to help. It turned out that this recipe is so easy I was able to let him do everything but crack the eggs. I’m patient, but not that patient.
We used a pre-made pie crust, and at the time I was still eating spelt but there is no reason you couldn’t use a gluten-free pre-made pie crust, a homemade crust, or a GF mix.
(only slightly tweaked from the original recipe)
• One 15-oz. can organic pumpkin purée
• 1-1/4 cups unsweetened full fat coconut milk
• 3/4 cup packed light brown sugar
• 1 tsp. ground ginger
• 3/4 tsp. ground cinnamon
• 1/2 tsp. sea salt
• 1/8 tsp. nutmeg
• 4 large eggs, room temperature
• 2 Tbs. spiced rum (if you’re GF make sure to check for gluten in ingredients!)
• 1 pie crust of choice
1. Preheat oven to 425 degrees and set a heavy baking sheet on the middle rack.
2. Add all ingredients to a large bowl whisk all ingredients except eggs and rum.
3. Whisk in the eggs and rum and pour into pie shell (we had a bit leftover with these shells so I filled a few ramekins too.)
4. Bake 10 minutes then reduce the oven to 350 degrees. Continue to bake until the center just barely jiggles when you nudge it. This typically takes about 45 min to an hour. The ramekins set in about 15 minutes so if you filled any, keep a close eye on them.
5. Transfer to a rack and cool completely before serving.
A few comments on this recipe. First, we didn’t have spiced rum so I used Knob Creek. I know that’s a bit of an odd substitution but it seemed to work fine. I only used half of the amount directed and next time will plan to use spiced rum per the original recipe. Also, a quick note on brown sugar. Apparently it is difficult to source brown sugar that is ethically produced. Our local co-op didn’t even carry it. I was, however, able to find a fair-trade golden brown unrefined mascobado sugar from Alter Eco Fair Trade at New Seasons (our local health food store.)
Please note I am well aware that this pie doesn’t look very good (ahem, understatement). We’re going to try to top it with a vegan whipped cream so no one will know. I’m not particularly optimistic but I’ll keep you posted.