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I am over the moon with excitement right now!  Dairy free pumpkin pie that holds it’s shape, tastes delicious, and almost my entire family eats it without making the dreaded, ‘this tastes weird, is it dairy free?’ comment.  My husband LOVES pumpkin pie and the dairy free trial versions I have been testing have, I fear, scared him.  Full disclosure, he wasn’t 100% sold yet, but the rest of us were.  He’ll come around.

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We were a faithful follow the can of Libby’s pumpkin kind of pie family until recently.  Our daughter was diagnosed with a dairy allergy in March of 2017.  At first it wasn’t a huge deal, she was 1 and most of what she ate was different from what the family was eating, pureed baby food goodness.  However, we are now approaching her 2nd birthday and she eats (for the most part) what we eat.  It’s my goal have my cooking and baking be safe for both of my daughters (the oldest suffers from a severe peanut allergy), and still taste delicious.  Who needs peanuts and dairy anyway, ha!

I honest didn’t think this would ever happen, in fact I had almost thrown in the towel on this one.  I actually sighed out loud at the grocery store when I picked up the last two cans I purchased for testing, thinking that this was a lost cause.  Well, I’m happy to report I finally have success, doesn’t it look fantastic!  I love this pie plate, it’s from Anchor and it comes with a cover to keep it safe in the fridge or when you are transporting it.  Find it here on Amazon: Anchor Pie Plate with Cover 

***Be sure to check all of your ingredients that you are using to ensure they are peanut and dairy free, do not rely on this post for items that are safe for your family member with food allergies to consume.  Manufactures often have different facilities throughout the country which will cause their packaging to differ accordingly.***

I know, you’re all dying to find out how I accomplished this great feat.  I used a pre-made pie crust for this recipe, but use your Grandmas famous pie crust recipe or whatever you standard pie crust you like, so I took it out of the fridge as I made the filling so it would unroll nicely for me and preheated my oven to 425 degrees F.  First I added in the white sugar, brown sugar, cinnamon, ginger and cloves and mixed them around so they were nice and combined.

After you’ve have that mixed together really well add you pumpkin, egg, coconut milk (the kind you drink straight from the refrigerator), and the cornstarch.  Use your wisk to whip the ingredients together.  Using the coconut milk that we drink and use on cereal as opposed to the full fat canned coconut milk or even the little culinary coconut milk is important here.  You will yield a very different result if you substitute this milk for something else.  I had my dairy free assistant help with this step 🙂

Fit your pie crust into your pie plate and clip the excess from the edges or make a cute design.  I like to do this before I put the filling inside so I don’t get the filling everywhere.  Now, dump the pumpkin goodness into the pie crust and bake your pie.

My pie cooked at 425 degrees F for 15 minutes, then I reduced the temperature to 350 degrees F and baked for an additional 54 minutes to be exact.  Once your pie looks golden brown on top and is starting to almost crack around the edges it should be baked through.  We prefer our pie chilled completely before we eat it so I usually baked my pumpkin pie in the morning if we plan to have it for dinner that day.  Happy dairy free baking, enjoy!

Full recipe:

***Be sure to check all of your ingredients that you are using to ensure they are peanut and dairy free, do not rely on this post for items that are safe for your family member with food allergies to consume.  Manufactures often have different facilities throughout the country which will cause their packaging to differ accordingly.***

1/4 cup brown sugar

1/4 cup white sugar

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon cloves

1/2 teaspoon salt

1 teaspoon cornstarch

1 egg

14 ounces of coconut milk, the variety you drink straight from the fridge.  So Delicious brand refers to this as the ‘beverage’ coconut milk on the package.  I use the vanilla flavored version.

15 ounces of canned pumpkin, I use Libby’s.

  1. Preheat oven to 425 degrees F.
  2. Prepare your uncooked pie crust of choice and position it in your pie plate.
  3. Measure out all of your sugar and spices into a bowl.  Stir them together until combined
  4. Add your milk, pumpkin, cornstarch and egg to the sugar mixture.  Whisk until completely combined.
  5. Pour the pumpkin mixture into a prepared, uncooked pie shell.
  6. Bake for 15 minutes are 425 degrees F
  7. Reduce your ovens temperature to 350 degrees F and bake until done.  My pie too exactly 54 additional minutes to get golden brown ontop and for the edges to look slightly cracked.
  8. Cool completely and refrigerate until you are ready to enjoy it.

Leftovers should also be stored in the refrigerator.

Enjoy!

x-Nicole

 

 

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