Dairy-Free Soy-Free Pumpkin Pie

• khẩu phần: 8 servings
• thời gian hoạt động: 25 minutes
• tổng thời gian: 1 hour 40 minutes

Nguyên liệu

1½ cups all-purpose or whole wheat pastry flour

1½ teaspoons sugar

½ teaspoon salt

6 tablespoons oil (your baking oil of choice)

3 tablespoons cold water

½ cup brown sugar, firmly packed

¼ cup white sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg or allspice

¼ teaspoon ground cloves

½ teaspoon salt

2 large eggs (see egg-free note above for vegan option)

1 15-ounce can pumpkin puree

1 teaspoon vanilla extract

1 cup regular, full-fat, canned coconut milk (see Notes below)

Hướng dẫn

Put the flour, sugar, and salt in a bowl and whisk to combine. Make a well in the flour, add the oil and water, and stir until it forms dough.

Press the dough into a 9-inch pie pan.

Preheat your oven to 425ºF.

In a medium bowl, whisk together the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt.

In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into your unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). For the firmest pie, refrigerate it for 4 hours or more before serving.