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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Creamy Pumpkin Pie: Gluten-free, Dairy-free and Delish!

November 24th, 2014 · No Comments · Allergies, Christmas, Dessert, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, North Fork, Thanksgiving, The baking corner, the baking corner, Tips, Vegetarian, Winter Recipes

Although we crave the warmth and comfort of holiday favorites, there is always room for innovation as we seek to satisfy a wide range of tastes and lighter diets. However, no one is looking for molecular gastronomy at their Thanksgiving, so we need to consider tradition in our culinary ventures.

This pumpkin pie recipe satisfies the desire for the creamy, spiced, custard-like pumpkin of our childhood as well as the need to innovate and lighten up a holiday classic. Best of all, it’s made dairy-free by substituting coconut cream for dairy cream and gluten-free by substituting toasted coconut for a wheat or graham cracker crust. The updated flavor profile of this Coconut Pumpkin Pie will be sure to please both young and old palates on Thanksgiving day!

Creamy pumpkin pie with coconut cream

Creamy pumpkin pie with coconut cream


Makes 8 servings.
Ingredients:
Crust: 
1 1/4 cups finely ground toasted coconut, unsweetened
1/4 cup plus 2 tablespoons coconut oil, melted if solid

Filling:
1 large egg white, beaten, plus 3 large eggs, at room temperature
1 cup coconut cream
1 pound homemade pumpkin puree, or a 15-ounce can of pure pumpkin puree
1/2 cup coconut sugar
1 1/2 teaspoons pumpkin pie spice, plus more for sprinkling
1/2 teaspoon salt
Coconut whipped cream or dairy whipped cream, optional

Preheat your oven to 350 degrees. In a small bowl, combine the ground, toasted coconut and the coconut oil, and stir until fully incorporated. Transfer to a 9-inch pie pan, pressing the mixture into the bottom and up the sides to form a pie shell. Put in the freezer until the shell is set, about 15-20 minutes. Brush the beaten egg white lightly onto the shell, then bake for 10 minutes. Remove from the oven and let cool.

While the pie shell is freezing, then baking, you can start on the filling. Whisk together the 3 whole eggs, pumpkin puree, coconut cream, coconut sugar, pumpkin pie spice, and salt. Once the pie shell is cooled, pour the mixture into the shell and bake for about 50 minutes, until the pie is just set. Let the pie cool slightly, then refrigerate for at least 3 hours. Overnight refrigeration usually works best.

When serving, add a dollop of whipped coconut cream, and sprinkle with a dash of pumpkin pie spice for a perfect Thanksgiving holiday treat.

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