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.”
Organic Pumpkin Pie, Dairy-Free
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
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
- ½ c. vegan butter
- 1 ¼ c. organic unbleached flour
- pinch of sea salt
- ¼ c. (maybe more) cold water
begin by making the pie crust:
- 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.
- Slowly add in the cold water and mix together by hand.
- 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.
- After you have a pie-style dough, flatten and place in the refrigerator while you prepare the filling
pumpkin pie filling:
- Beat the 3 eggs in a mixing bowl until fluffy.
- Add in the Pumpkin puree and all of the remaining ingredients mixing until thoroughly combined.
- Place on the side.
preheat the oven to 375°
- Grease a pie dish, setting it aside while you roll out the pie dough using a well floured surface.
- Gently fold the rolled-out pie dough in half, picking it up and placing on the pie dish.
- Add on pieces of dough using a few drops of water around the top of the crust if you like.
- 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.
- Pour the filling into the baked pie crust and cover the outer crust with a pastry shield or foil.
- Bake for 15 minutes at 375°, then reduce temperature to 350°.
- Continue to bake for 50-60 minutes until it is golden brown and firm. It will firm up even more after cooling.
- Allow the pie to completely cool off before serving. Feel free to serve with dairy-free ice cream, whipped cream or confectioners sugar.