Dairy Free Pumpkin Pie

At the pumpkin patch this year I bought 4 small pie pumpkins. Those are different than the ones that you traditionally carve for Halloween. I decided to roast all of them up and have some yummy homemade pumpkin puree on hand. Just wish it wasn’t so hot in South Florida as my house gets very warm with the oven running. Right now we have to be Dairy Free for Baby Alexander so I decided on this recipe. It was so yummy! FYI: My pie was a little darker because I was nursing my baby and couldn’t get it out of oven right away and due to pumpkin puree was a darker orange due to the pumpkins I used. But it was still super delicious and a little bit caramelized too.

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Dairy Free Pumpkin Pie with Gram cracker Pie Crust

Ingredients:

Crust:

  • Gram Crackers 1 1/2 cups crushed
  • Safflower Oil 3 Tbs.

Filling:

  • 2 cups pumpkin puree
  • 1 can or 14oz. coconut milk
  • 2 eggs
  • 1 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon all spice

Directions:

First roast your pie pumpkins until soft. About 1 hour at 350 degrees in oven. Make sure to lower your rack so pumpkin is away from heating element. Separate the skin and seeds. I toss my skin and keep my seeds to roast up. Puree the pumpkin or just mash up.

To make the crust take gram crackers and put in a bag and hit with a mallet or put in a processor and pulse until crumbled but not dust consistency. Measure out 1 1/2 cups and add oil. If need you can add a small amount of water to get mush  consistancy. Them press into a pie plate. Bake 10 min at 350 degrees.

Make filling by adding dry ingredients (brown sugar, cinnamon, and all spice.) Then combine wet ingredients (eggs, pumpkin puree, coconut milk) whisk together. Then add dry ingredients. Now add filling to pie plate. Place in a hot oven with a baking sheet under, it is just uncase it boils over. You do not want to have to clean up your oven. First bake at 425 degrees for 15 minutes then lower temp to 350 degrees for 45 minutes. Take out oven when a knife slightly depressed will leave a scored indentation and not completely liquid. Place on a cooling rack for at least an hour when cool to the touch can put in the refrigerator. Pie should rest 3-4 hours before cutting. Then enjoy!

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