Organic Pumpkin Pie D/F

Pumpkin pie signifies the official start to Autumn. I got a crazy craving for fall foods as soon as October started. The only dairy-free pies I will trust to have no butter in it is my own home-made recipe. This pumpkin pie has only 11 ingredients, all of which are organic. The flavor and texture are amazing, and all I can say is, “welcome fall.”

IMG_0984

Organic Pumpkin Pie, Dairy-Free

  • Servings: 6-8
  • Difficulty: easy
  • Print

A smooth and spicy pumpkin filling made with the freshest organic ingredients and no one will believe it is dairy-free.

Dairy-free recipe by Gourmetmarichef

Ingredients

pumpkin pie filling:

  • 1 15 oz. can of organic pumpkin puree (I used Farmer’s Market® organic pumpkin puree from Whole Foods.)
  • 3 Large Organic Eggs
  • 1 can of Organic Coconut Milk (only the firm part of the can, not the water.)
  • ¾ c. light brown sugar
  • 1 tsp. vanilla extract
  • generous pinch of sea salt
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice

pie crust:

  • ½ c. vegan butter
  • 1 ¼ c. organic unbleached flour
  • pinch of sea salt
  • ¼ c. (maybe more) cold water

Directions

begin by making the pie crust:

  1. In a large mixing bowl, blend the vegan butter, flour and sea salt with a fork or pastry cutter until the mixture has a crumb-like texture. It will be a dry dough for now.
  2. Slowly add in the cold water and mix together by hand.
  3. Turn the dough out on a floured surface to knead it for 5 minutes. If the dough is sticky at first, add in a bit of flour.
  4. After you have a pie-style dough, flatten and place in the refrigerator while you prepare the filling

pumpkin pie filling:

  1. Beat the 3 eggs in a mixing bowl until fluffy.
  2. Add in the Pumpkin puree and all of the remaining ingredients mixing until thoroughly combined.
  3. Place on the side.IMG_0974 (2)

preheat the oven to 375°

  1. Grease a pie dish, setting it aside while you roll out the pie dough using a well floured surface.
  2. Gently fold the rolled-out pie dough in half, picking it up and placing on the pie dish.IMG_0968 (2)
  3. Add on pieces of dough using a few drops of water around the top of the crust if you like.
  4. Pierce a few small holes in the pie dough and bake for 5 minutes. If it bubbles up, simply pierce the bubbles and flatten them. You can leave the dough raw, but I like mine baked first.
  5. Pour the filling into the baked pie crust and cover the outer crust with a pastry shield or foil.
  6. Bake for 15 minutes at 375°, then reduce temperature to 350°.
  7. Continue to bake for 50-60 minutes until it is golden brown and firm. It will firm up even more after cooling.IMG_0977
  8. Allow the pie to completely cool off before serving. Feel free to serve with dairy-free ice cream, whipped cream or confectioners sugar.IMG_0991 (3)

 

 

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