Not only is it a breeze to prepare, it is arguably one of the best pumpkin pie recipes my family has tasted. Everyone, whether they have dietary restrictions or not, loves this easy dessert.
One caveat, you will need to plan ahead for proper refrigeration time. The canned coconut milk will need to be refrigerated overnight before preparation and the baked pie should be refrigerated at least 4 hours, or preferably overnight to set. So put the canned coconut milk in the refrigerator at least two days before you plan to serve the pie.
It starts with the simplest of pie crusts. We love the store-bought MI-DEL graham cracker crust. It's gluten free as well as being free of eight common food allergens. Plus, a graham cracker crust is the perfect compliment to the pie filling. While it is possible to make your own crust, once we found this one we all agreed, there is no need. Keep is simple. The crust is readily available at many grocers, or may be purchased here.
A note on the filling:
I use coconut cream in this recipe although you could also use unsweetened plain almond milk. To make coconut cream, place canned coconut milk in the refrigerator overnight, or about 12 hours. You will have cream develop sooner than this, but to get the most cream from your can, refrigerate at least 12 hours.
As the coconut milk chills, the thick cream will rise to the top of the can. Simply scoop the thick white cream off the top and save the remaining watery liquid for another use (like soup, curry, or use when making rice). Tip: if you flip the can upside down before chilling, the cream will be on the bottom of the can and you can just pour the watery liquid off.
You will need approximately 1/3 cup of cream for this recipe. Use what you have, a little more or less won't be a problem. I generally refrigerate two cans of coconut milk at a time to be certain that I will have enough cream if you're a little short, no problem.
Ingredients
MI-DEL Gluten Free Graham Style pie crust
Filling:
- 2 3/4 cups pumpkin puree (one and a half 15 ounce cans)
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/3 cup coconut cream (from refrigerated canned coconut milk, see note)
- 1 tablespoon coconut oil
- 2 1/2 tablespoon arrowroot powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon sea salt
Preheat oven to 350 degrees F.
Place all filling ingredients in a blender and mix until smooth, scraping down the sides if necessary.
Pour filing into pie crust and bake for 60-65 minutes. Cool completely, then cover and transfer to the refrigerator to set, preferably overnight.
Serve with coconut whipped cream and a sprinkle of cinnamon.
We like Reddi-Wip non-dairy make with coconut milk (keeping it as simple as possible).
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