Dairy Free Pumpkin Pie With Coconut Whipped Cream

Dairy Free  Pumpkin Pie with easy to make topped Coconut Whipped Cream in a Flaky Homemade Gluten Free Pie Crust. It's such a delicious version of Homemade Pumpkin Pie you don't need to have dietary restrictions for this to quickly become a favorite. 

Coconut Milk, Cinnamon, Ginger, Allspice, and Nutmeg makes this Dairy Free Coconut Milk Pumpkin Pie so creamy smooth with just the right balance of spice. Homemade Coconut Whipped Cream is completely dairy free and incredibly easy to make. The coconut milk adds a delicious body to this Pumpkin Pie.

For the love of pie you have to try this Dairy Free Coconut Milk Pumpkin Pie. It is AMAZING!

Pumpkin, sugar and spice and everything nice. But wait it doesn't stop there!

See that big scoop of what almost looks like ice cream? It's whipped Coconut Cream, and I am here to say as a homemade whip cream connoisseur it is like heaven!

Colt scooped it with an ice cream scoop for some funny reason and it held it's shape gorgeously. The kids couldn't tell the difference from traditional whip cream, which says a lot because my kids gag at the site of cool whip.

It's light and fluffy but melts in your mouth just like whipped cream. With Thanksgiving quickly approaching I wanted to run through a few gluten free dairy free recipes for any sensitive guests we might have and this my friends is a keeper.

  

This Pumpkin Pie recipe is a jewel to be exact!  Here's how to make Dairy Free Pumpkin Pie:

First off you'll need a single 9" Unbaked Gluten Free Dairy Free Pie Crust. Use Earths Balance or similar dairy free butter if needing dairy free.

Poke holes all over the bottom and sides of pie with a fork.

Take a large piece of thick foil and place into pie crust making sure foil is pressed against sides and bottom of crust. Be careful not to bump the edges. Roll excess foil in so edge is exposed.

Bake crust in a 400 degree oven for 20 minutes on the center rack. Remove foil and bake 8 minutes more or until edges are starting to lightly brown. Remove and allow to partially cool while making filling.

Lower oven temperature to 350 degrees.

Combine:

• 15 ounces Pumpkin Puree or Canned Pumpkin
• 1/2 cup plus 2 tablespoons Brown Sugar
• 3 whole Large Eggs
• 1 cup Coconut Milk
• 1/2 teaspoon Salt
• 1 1/2 teaspoons Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/2 teaspoon Ground Allspice
• 1/4 teaspoon Nutmeg

Mix until smooth.

Fill partially baked pie crust with pumpkin filling and place on lower rack of oven for 50-55 minutes. 

Or until edges are set but center is still slightly loose. Allow pie to cool completely. 

(Please ignore my messy oven it's in need of a cleaning! Also the pictures really out of focus. I'm not sure how that happened.)

I am a bad friend I didn't take pictures of the coconut whip cream because it was late and the lighting was bad. So I will have to remake Coconut Whip Cream with step by step instructions for you later.

For now you'll just have to pretend. Place a can of Full Fat Canned Coconut Milk in the fridge overnight.

The coconut cream must be really solid to whip or you'll just have a runny mess and possibly be cursing me and I would hate for that to happen. So make sure it's very cold!

Open can of coconut cream and scoop off the solid coconut cream on top, save the coconut water below to drink or for another use.

Add powdered sugar and vanilla to taste, and beat until light and fluffy like whip cream.

Take a taste and adjust sugar as needed, the coconut creams fairly sweet so you might like it with out any sugar.

You  can thin the Coconut Whip Cream slightly by adding a teaspoon or two of the coconut milk from the bottom of the can if needed.

You might also love these other Pumpkin Recipes:

• Skinny Pumpkin Pie
• Pumpkin Cobbler
• Pumpkin Cheesecake Crumb Bars
• Moist Pumpkin Bread
• Pumpkin Cheesecake with Butterscotch Swirl
• No Bake Pumpkin Cheesecake
• Pumpkin Spice Bundt Cake with Caramel Icing
• Pumpkin French Toast Casserole

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Dessert, Pumpkin Pie, Gluten Free, Dairy Free, Dairy Free Pumpkin Pie, Thanksgiving, Recipe,

American

Yield: 12

Author: Serena Bakes Simply From Scratch

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Dairy Free Pumpkin Pie

Dairy Free Pumpkin Pie with easy to make topped Coconut Whipped Cream in a Flaky Homemade Gluten Free Pie Crust. It's such a delicious version of Homemade Pumpkin Pie you don't need to have dietary restrictions for this to quickly become a favorite.

Prep time: 20 MinCook time: 1 H & 15 MTotal time: 1 H & 35 M

Ingredients

Pumpkin Pie

• 1 whole 9" Unbaked Gluten Free Pie Crust
• 15 ounces Pumpkin Puree
• 3 large Eggs, Beaten
• 1/2 cup + 2 tablespoons Brown Sugar
• 1 cup Coconut Milk
• 1/2 teaspoon Salt
• 1 1/2 teaspoon Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/2 teaspoon Ground Allspice
• 1/4 teaspoon Nutmeg

Coconut Whipped Cream

• 15 ounce Canned Full Fat Coconut Milk, Refrigerated Overnight
• 1 teaspoon Vanilla Extract
• 1 tablespoon Powdered Sugar Or To Taste

Instructions

1. Preheat oven to 400 degrees.
2. Place pie shell in a pie plate and crimp edge as desired. Prick bottom and edges of pie with a fork. Line pie shell with heavy foil and press firmly against sides of crust. If foil is not pressed firmly against sides of crust the edges will droop. Roll excess foil in so edge of crust is exposed.
3. Bake for 20 minutes on middle shelf of oven. Remove foil and bake an additional 5-8 minutes or until edges are lightly brown.
4. Remove from oven, and allow to partially cool while making filling.
5. Reduce oven temperature to 350 degrees, and lower oven rack to lower shelf of oven.
6. In a mixing bowl combine pumpkin puree, eggs, brown sugar, coconut milk, salt, cinnamon, ginger, allspice, and nutmeg mix until well combined.
7. Pour pumpkin mixture into pre baked pie shell.
8. Bake on lower shelf of oven for 50- 55 minutes or until edges of pie are set but center is still loose when pan is moved.
9. Cool to room temperature before serving. Store pie in the refrigerator.

Dairy Free Coconut Whip Cream

1. Open canned coconut milk, and skim all the solid coconut cream off of the top of the milk. Leaving coconut milk in the bottom of the can. Use coconut milk for another use.
2. Add vanilla and powdered sugar to coconut cream and beat until light and fluffy with the consistency of whip cream.
3. You can add a teaspoon of two of coconut milk if needed from can to thin the Whipped Coconut Cream if needed.

Notes

Coconut Whip Cream refrigerates well and can be made ahead of time and stored in the refrigerator. Rewhip cream if needed.

Nutrition Facts

Calories

260.32

Fat

17.24 g

Sat. Fat

12.07 g

Carbs

24.59 g

Fiber

1.62 g

Net carbs

22.97 g

Sugar

12.76 g

Protein

4.14 g

Sodium

194.93 mg

Cholesterol

46.5 mg

Calories are estimated.

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© 2013 Serena Bakes Simply From Scratch

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