I recently posted asking for suggestions about making a pumpkin pie without dairy (I had a visitor with a limited diet). Someone suggested using coconut milk, which I did, and the pie ended up being the best anyone had ever had, regardless of the no dairy fat obstacle.
I myself intensely dislike pumpkin pie, and loved this recipe. It was light, more like custard than the dense, rubbery texture I associate with pumpkin pie, and the coconut and pumpkin tasted terrific together. That may have been a combination of using 2 eggs instead of 3, and coconut milk rather than the traditional evaporated milk or heavy cream in most recipes. For anyone wondering about how the pie set, it was completely normal, just not brick-like. Anyway, the results were so terrific (I made it twice in the last 5 days) that I wanted to share the recipe:
I pre-baked a homemade pie crust (using organic trans-fat free shortening) for about 20 minutes at 350. Pre-baking the crust kept it from becoming soggy -- another pet peeve of mine about pumpkin pie.
1 fresh sugar pie pumpkin, steamed or roasted, pureed and drained to yield ~ 2 cups pumpkin. Good-quality/ organic canned pumpkin would likely give the same results.
1.5 cups coconut milk (I used Thai Kitchen organic)
1/4 cup granulated sugar
1/4 packed brown sugar
1 t vanilla
1/2 heaping t cinnamon
1/2 t fresh nutmeg
1/2 t salt
1/4 t allspice
1/4 t cardamom
1 t cornstarch
Mix the pumpkin and the eggs, then add the other ingredients and mix well. Pour filling into pie and bake for 15 minutes at 425F, then ~ 50 minutes more at 350F, until the insides are no longer super-shaky. Cool for a couple hours before eating.
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