While I was contemplating desserts for Thanksgiving, I was thinking of something Gary would be able to eat too. A few weeks earlier, I had seen Alisa from One Frugal Foodie make a dairy free pumpkin pie that looked awesome. I thought it would be a great addition to the menu, since I love pumpkin pie and the ingredients looked pretty good as well. The hint of ginger flavor was a nice addition to this recipe.
I did bake it about 20 minutes longer than the original recipe called for, but it got done eventually.
I did use a different crust recipe than her though. I used to use an all butter crust, but now I’ve started using an all shortening crust. Yes, it’s not that great for you, but what can I do. I’ve never really had a reason to use shortening before, but if it’s a good substitute for butter in some recipes I’m ok with it. To me, everything is ok with moderation anyway.
1/2 cup brown sugar, firmly packed
1/4 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg or allspice
1/4 tsp ground cloves
1/2 tsp salt
2 large eggs
1 15-ounce can pumpkin puree
1 tsp vanilla extract
1 cup regular coconut milk
1 recipe for a single pie crust, unbaked (recipe below)
For pie crust (from Crisco)
1 1/2 cups AP flour
1/2 teaspoon salt
1/2 cup shortening OR 1/2 stick shortening sticks (butter or all vegetable), chilled in freezer
4 to 8 tablespoons ice cold water or milk
At least 30 minutes prior (or overnight) prepare pie crust:
In your food processor using the steel blade attachment or mixer bowl using the paddle attachment, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs.
Sprinkle one tablespoon ice-cold water or milk over part of mixture. Toss gently with a fork; push to side of bowl. Repeat just until mixture is moistened and can be formed into a ball. (The dough should hold together when picked up and pressed, and should not crack).
Flatten ball of dough into a disk. Wrap tightly with plastic wrap; refrigerate 30 minutes or overnight.
Remove disk from fridge. On a lightly floured surface roll out dough to 12 inches in diameter for a 9” pie crust, adding more flour if dough sticks.
Transfer dough to 9-inch, 4 cup capacity pie plate, being careful to avoid stretching pastry. Trim edge of pastry 1/2 to 3/4 inch beyond edge of the pie plate. Fold excess under to build a thick crust and flute with your thumb and forefinger. Cover and refrigerate 30 minutes to overnight before baking.
To prepare pie:
Preheat your oven to 425ºF.
Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean (I baked for almost 20 minutes more before the knife came out clean). It may be a bit wobbly still, but it will firm-up as it cools.
Allow the pie to cool on a wire rack for 2 hours. Serve or refrigerate until ready to serve.