Pumpkin Pie is one of my very favorite Autumn and Thanksgiving desserts. The challenge was to find a way to make it gluten and dairy free and still taste like the fantastic pies I was used to. The crust was the trick I think. I decided that the crust should be thinner and pre-baked as I tried making a gluten free crust and even pizza crust if it is too thick it will be uncooked in the middle.
Tart crust:
- 2 cups all purpose gluten free flour I used King Arthur gluten free flour
- 1/2 cup vegan butter I used Earth Balance soy free
- 1/4 cup coconut oil
- 1/3 cup ice cold water
- 2 tablespoons sugar
- 1 tsp salt
Mix all the ingredients to make the dough. You can use the pastry attachment of your kitchen-aide mixer or a wisk to chop it all together. If too sticky add more flour as needed, it should look like play dough when done. Then flour your hands and place the dough on a piece of plastic, round into a ball, cover with plastic and chill for an hour. I cheated and placed it in the freezer.
Once chilled you can press the crust into the tart plate with the plastic on top to help you press the dough in the pan. Press it even and thin and get some around the edges as well. Then remove the plastic wrap to bake.
Place tart in the preheated 350 degree oven for 30 minutes, or until slightly browned.
While the tart is pre-baking start the pie filling.
For the pumpkin pie filling I forgot to say it has coconut and dairy free chocolate chips! Which are optional of course.
- 15 oz can pumpkin puree
- 3 eggs
- 1/4 cup sugar
- 1/2 cup light brown sugar
- 11 oz So Delicious Culinary Coconut Milk
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 ground cloves
- 1/2 cup almond milk
- 1/4 cup shredded coconut
- 1/4 cup dairy free chocolate chips
Combine egg yolks, sugar and brown sugar, add the spices, then stir in the almond mild and coconut milk. Mix in the coconut and the chocolate chips.
Fill the tart and bake again for 40 – 45 minutes or until the pie is set.
Whipped topping: Take another 11 oz So Delicious Culinary Coconut Milk that was chilled into you mixer. Beat on high to make mounds. Then add 1/2 tsp vanilla and gradually add 1/4 cup sugar.
You can use other brands of coconut milk but it has to have the creamy part in it when you chill it. It cant be just the watery part. You can get the Asian coconut milk cans and when you chill them the creamy part floats to the top of the can and that is what you use for your vegan whipped cream.
Enjoy!
This tart was really delicious!