Tag Archives: almond milk

Creamy Pumpkin Pie

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homemade pumpkin pie

Tis the season for all things pumpkin! :) Try this recipe- even if you don’t like pumpkin pie. It is very mild in pumpkin flavor since each pie only has a half cup.  I also do not suggest adding dough leaves to the middle of your pie like I did. It did not set up as well, but if you want to add the decor, roll the dough thinner. 😉  What ways are you enjoying pumpkin this year?  Enjoy this delicious recipe! 😀

PIE CRUST

Make a pie crust: 1  cup white flour, 1/2 cup whole wheat flour, 1/2 cup butter (1 stick), 1 pinch salt, 1 egg, 1/4 cup water.

Blend together the flour and butter with a pastry fork till it is crumbly. Mix the egg and water together, then pour over the flour. Mix with a sturdy spoon till stiff and blended. Put dough on a floured surface and knead until dough is smooth and elastic. You might have to add a little more flour. Divide into two balls, then roll out into two crusts to fit your two 9-inch pans. Flute the edges as desired. Set aside.

HOMEMADE PUMPKIN PIE

1 cup pumpkin

1 cup Thai Kitchen unsweetened (full fat) coconut milk

1 cup almond milk

2 teaspoons pumpkin pie spice

3/4 cup maple syrup

2 eggs

Blend pumpkin and half of the milk in the blender til very smooth and creamy. Add rest of ingredients: blend till smooth. Pour into two prepared unbaked 9-inch pie shells. Bake at 375 degrees until pies are set up- about 40 minutes depending on your oven.  Serve with whipped coconut cream.

WHIPPED COCONUT CREAM

1 (14 ounce) can unsweetened (full fat) coconut milk

1-2 TBSP white sugar (or to taste)

1 teaspoon pure vanilla extract

  1. Refrigerate can of coconut milk, 8 hours or overnight.
  2. Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
  3. Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
  4. Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

NOTES: Do not use “lite” coconut milk – it won’t whip. Organic coconut milk offers the best consistency. I have had the best success with Native Forest(R) or Whole Foods 365 Everyday Value(R) brands. If possible, avoid guar gum as an ingredient, which also inhibits whipping.

Serve immediately. If you must store it, refrigerate in a glass container or Mason jar for up to 3 days. Shake or whisk gently to fluff the cream again before serving.