Pumpkin Pie (dairy free)

Last year, I posted a pumpkin pie recipe which had many dairy ingredients. After I found out that Brek still has a dairy intolerance, I had to modified all of my recipes to exclude dairy, including my pumpkin pie recipe.

I made two slight adjustment to my the recipe. Sour cream was replaced with coconut cream. Instead of using butter in the crust, I replaced it with coconut oil.

The pie tasted smooth and melted in your month. Watching Brek gobbled up my dairy free pumpkin pie with no food allergy reactions makes me feels pretty relieve. He can now have something pumkiny sweeter any time.

Pumpkin Pie
serve 6-8

Prep work

1. Preheat the oven to 350°F.
2. Line a 8 by 6 (small rectangular) baking pan with parchment paper. Set aside.

For the crust
5 oz. graham crackers
3 oz. coconut oil, melted

1. Place the graham crackers in a food processor and pulse until finely grounded. (Or crumble the graham crackers by hands.)
2. Add the melted coconut oil.
3. Pulse a few times to blend.
4. Place the crumb in the prepared baking pan.
5. Using the back of a spoon, press the crumb to pack it, making sure the crumbs come up the side of the pan a bit (like a wall).
6. Bake for 8-10 minutes. Then set aside to cool.

For the filling
1 (1.7 oz.) large egg
1/2 cup (3.5 oz.) packed light brown sugar
1/2 cup (4.7 oz.) canned pumpkin puree (Libby)
1/2 cup (4 oz.) coconut cream (Aroy-D)
1/2 tsp. grounded cinnamon
1/8 tsp. grounded nutmeg
1/8 tsp. grounded cloves

1. In a large bowl, whisk together the eggs and sugar.
2. Add the pumpkin puree. Whisk until smooth.
3. Add the coconut cream and whisk again until smooth.
4. Add all of the spices into the batter and mix until combine.
5. Place the filling over the prepared graham cracker crust.
6. Bake until a tooth pick inserted in the middle of the filling comes out clean, about 35-40 minutes.
7. Transfer the pan to a wire rack to cool completely.

Note: This pumpkin pie will have a smooth texture while it is still warm. Keep it covered in the refrigerator. Once their texture is firm to touch, cut them into desired shaped. Drizzle them with melted chocolate for more yumminess.

 

Allergy Info: This pumpkin pie can be made without or is free from dairy, corn, legumes (soy), wheat, nuts (not coconut), and fish.