Dairy Free Pumpkin Pie with Coconut Milk
Dairy Free Pumpkin Pie with Coconut Milk
Ingredients
For the pie:
- shortcrust pastry sheet thawed
- 400 g pumpkin steamed or boiled and chopped then cooled
- 400 g coconut cream
- 3/4 cup brown sugar packed, 110 g / 3.8 oz
- 3 eggs
- tsp ground cinnamon
- tsp ground ginger
- tsp nutmeg
- 1/4 tsp ground cloves
- pinch salt
Optional toppings:
- whipped cream dairy free or regular
- whipped coconut cream
- coconut ice cream
- cinnamon
- icing sugar / powdered sugar
Instructions
- 1
Pre-heat your oven to 220°C/430°F.
- 2
Take out 1 sheet of shortcrust pastry (thawed) and line a round pie dish. You can get as fancy or simple as you like with the crust – we just cut the corners off ours so they weren't hanging over the dish.
- 3
In a medium mixing bowl (with stick blender) or blender, pop the pumpkin, coconut cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves and salt and blend everything until smooth.
- 4
Pour the pumpkin mix into your pastry-lined pie dish, leaving a little space from the top of pie (around ½ cm or ¼ inch) so it doesn't overflow while cooking.
- 5
Carefully place the pie into the oven and cook for 15 minutes at 220°C/430°F, before reducing the heat to 180°C/350°F and baking for 1 hour.
15 min - 6
Test if the pie is ready by inserting a toothpick and if it comes out clean – it's cooked!
- 7
Serve Warm: Serve immediately with chosen toppings.
- 8
Serve Chilled: Cool on the bench for 1-2 hours before placing in the fridge and allowing to chill overnight.
60 min
Nutrition
Per serving (based on 8 servings)
