Everyone seems to love pumpkin anything in the fall but most of all pumpkin pie. Nearly every pumpkin pie recipe includes dairy of some kind to make that creamy filling. Well, this is my take on this fall classic in a dairy-free way. It does leave a bit of coconut flavor in the pie but I find that to be a feature rather than a problem.
1 1/2 cups all-purpose flour plus
2 tablespoons all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1/2 cup neutral oil (I like canola)
2 tablespoons coconut milk
1/2 cup white sugar
1/4 cup dark brown sugar (light brown will work but dark brown brings a richer flavor)
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cloves
15 oz pumpkin; fresh or pureed (I’m too lazy to do the fresh)
2 tablespoons oil
1 teaspoon vanilla
1 1/4 cups coconut
Preheat your oven to 425 F.
Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. (actually do this in the pan itself. It seems weird but it works.) Pour 1/2 c oil and 2 tbsp coconut milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture into the bottom and sides of the pan. Use your fork to crimp the edge of the crust.
Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk the pumpkin puree, 2 tbsp oil, eggs, vanilla, and 1 1/4 c coconut milk in a separate bowl until a smooth liquid. Add the pumpkin mixture to the dry ingredients and stir until a batter forms. Pour into the crust and place in the oven.
Bake for 10 minutes and then reduce the temperature to 350 degrees F and bake for 40 to 50 minutes (sometimes this takes a little longer) or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up as it cools.
Cool on a metal rack.