For the love of pie you have to try this Gluten Free Dairy Pumpkin Pie.
It is AMAZING!
Pumpkin, sugar and spice and everything nice.
But wait it doesn't stop there!
See that big scoop of what almost looks like ice cream?
It's whipped Coconut Cream and I am here to say as a homemade whip cream connoisseur it is like heaven!
Colt scooped it with an ice cream scoop for some funny reason and it held it's shape gorgeously.
The kids couldn't tell the difference from traditional whip cream, which says a lot because my kids gag at the site of cool whip.
It's light and fluffy but melts in your mouth just like whipped cream.
With Thanksgiving quickly approaching I wanted to run through a few gluten free dairy free recipes for any sensitive guests we might have and this my friends is a keeper.
A jewel to be exact!
First off you'll need a single 9" Unbaked Gluten Free Dairy Free Pie Crust. You can find the recipe here or I've been seeing pre-made versions at the grocery store.
Poke holes all over the bottom and sides of pie with a fork .
Take a large piece of thick foil and place into pie crust making sure foil is pressed against sides and bottom of crust. Be careful not to bump the edges. Roll excess foil in so edge is exposed.
Tip: If foil isn't pressed firmly against the edges your edges will fall, so make sure foil is all the way to the edge.
Bake crust in a 400 degree oven for 20 minutes on the center rack. Remove foil and bake 8 minutes more or until edges are starting to lightly brown. Remove and allow to partially cool while making filling.
Lower oven temperature to 350 degrees..
Lower oven temperature to 350 degrees..
Combine pumpkin, brown sugar, eggs, coconut milk, sea salt, cinnamon, ginger, ground allspice and nutmeg. Mix until smooth.
Fill partially baked pie crust with pumpkin filling and place on lower rack of oven for 50-55 minutes. Or until edges are set but center is still slightly loose.
Allow pie to cool completely.
(Please ignore my messy oven it's in need of a cleaning!)
I am a bad friend I didn't take pictures of the coconut whip cream because it was late and the lighting was bad.
So I will have to remake Coconut Whip Cream with step by step instructions for you later.
For now you'll just have to pretend.
Place a can of Full Fat Canned Coconut Milk in the fridge overnight. The coconut cream must be really solid to whip or you'll just have a runny mess and possibly be cursing me and I would hate for that to happen. So make sure it's very cold!
Open can of coconut cream and scoop off the solid coconut cream on top, save the coconut water below to drink or for another use.
Add powdered sugar and vanilla to taste and beat until light and fluffy like whip cream.
Take a taste and adjust sugar as needed, the coconut creams fairly sweet so you might like it with out any sugar.
You can thin the Coconut Whip Cream slightly by adding a teaspoon or two of the coconut milk from the bottom of the can if needed.
Gluten Free Dairy Free Pumpkin Pie With Coconut Whip Cream
Gluten Free Dairy Free Pumpkin Pie With Coconut Whip Cream.Prep time: PT20M
Cook time: PT1H15M
Total time: PT1H35M
Yield: 10 Servings
- 1 whole 9" Unbaked Gluten Free Dairy Free Pie Crust
- 15 ounces Pumpkin Puree
- 3 large Eggs, Beaten
- 1/2 cup + 2 tablespoons Brown Sugar
- 1 cup Coconut Milk
- 1/2 teaspoon Sea Salt
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Ground Nutmeg
For Coconut Whip Cream:
- 15 ounce Canned Full Fat Coconut Milk, Refrigerated Overnight
- 1 teaspoon Vanilla
- 1 tablespoon Powdered Sugar Or To Taste
- Preheat oven to 400 degrees.
- Place pie shell in a pie plate and crimp edge as desired. Prick bottom and edges of pie with a fork. Line pie shell with heavy foil and press firmly against sides of crust. If foil is not pressed firmly against sides of crust the edges will droop. Roll excess foil in so edge of crust is exposed.
- Bake for 20 minutes on middle shelf of oven. Remove foil and bake an additional 5-8 minutes or until edges are lightly brown.
- Remove from oven and allow to partially cool while making filling.
- Reduce oven temperature to 350 degrees and lower oven rack to lower shelf of oven.
- In a mixing bowl combine pumpkin puree, eggs, brown sugar, coconut milk, sea salt, cinnamon, ginger, allspice and nutmeg mix until well combined.
- Pour pumpkin mixture into pre baked pie shell.
- Bake on lower shelf of oven for 50- 55 minutes or until edges of pie are set but center is still loose when pan is moved.
- Cool to room temperature before serving. Store pie in the refrigerator.
- To Make Dairy Free Coconut Whip Cream: Open canned coconut milk and skim all the solid coconut cream off of the top of the milk. Leaving coconut milk in the bottom of the can. Use coconut milk for another use.
- Add vanilla and powdered sugar to coconut cream and beat until light and fluffy with the consistency of whip cream.
- You can add a teaspoon of two of coconut milk if needed from can to thin the Whipped Coconut Cream if needed.
- Tip: Coconut Whip Cream refrigerates well and can be made ahead of time and stored in the refrigerator. Rewhip cream if needed.