A couple of weeks ago I was trying to think of a quick and easy dessert to make for the parent teacher conferences that our church supplies meals for and what I thought of was…pumpkin pie! “Quick and easy?!” you may ask. Well, with the shortcut of using a store bought graham cracker crust, yes! Of course you can make as fancy of a pastry crust as you want (which I do make on the occasion that I am making some sort of a fruit pie), but I discovered a couple of years back that I REALLY, REALLY like the taste of pumpkin pie with a graham cracker crust. Of course, you can make that yourself as well, but I didn’t have the time or desire to do so that day.
If I am going to go to the trouble of making one or two pies to give away, the only *rational* thing to do is make one or two more to keep, right?! (Don’t worry, not all for me…there are 8 of us that live in this house!) Now, I have a daughter and a father-in-law that cannot eat dairy and so I had to adjust my grandma’s pumpkin pie recipe to accomodate that fact. A non-dairy pumpkin pie certainly wouldn’t taste, or bake as well, using water, so what did I use? Coconut milk. Not the refrigerated carton version (although that is a staple in our house as well), but the coconut milk in a can version (not the sweetened, cream of coconut kind of can either).
And so I made 4 pies…2 with the regular recipe using cans of evaporated milk and 2 using cans of the rich, creamy coconut milk.
Now, for those of you who aren’t sure about the coconut/pumpkin combo I assure you it is very good! We had a side by side taste test of the pies and the coconut was the winner all around in our house!! In fact, I dont’ know that I will ever go back to using evaporated milk in the making of my pumpkin pies. The coconut milk just gives the pie a great flavor and texture…very creamy!
So, if you are looking for a great dairy-free pumpkin pie recipe (or just want to try a twist on a fall favorite) please try this recipe out! Or, if you are just wanting a great, regular-ol-dairy version of pumpkin pie this is sure to be a winner as well! After all… it is Grandma’s recipe!! -Shelley.
**(For those of you who are interested, my next, quick post will be the recipe for an Egg & Dairy Free Pumpkin Pie. My sister was asking for it because she has a little one that has a couple of allergies. One of my daughters used to have both an egg and dairy allergy, but has since outgrown the egg allergy. I won’t have a picture of it because I haven’t made one since last year, but I was pleasantly suprised with how it turned out when I did make it because I didn’t know initially what to expect. If you, or someone who know, would appreciate an egg and/or dairy free version please let them know where to find it, thanks!)
Grandma’s Pumpkin Pie Recipe & Coconut Milk Pumpkin Pie Recipe:
(the recipe is the same for dairy/non-dairy version, just substitute a can of coconut milk for evaporated milk for the non-dairy version):
*preheat oven to 425 degrees
1 regular size can pumpkin (or 1 3/4 c fresh pumpkin puree)
1 1/2 t pumpkin pie spice (or I just used 1 1/4 t cinnamon + 1/8 t nutmeg + 1/8 t cloves)
3/4 t salt
1 can coconut milk (non-dairy version) OR 1 can evaporated milk (dairy version)
1 1/2 c brown sugar
1 – 10 in pie shell/crust (I personally enjoy Graham cracker crusts with my pumpkin pie but do whatever sounds good!)
*whisk spices and salt together in small bowl and then whisk spice/salt mixture into the pumpkin purée in a larger bowl and mix well to avoid any spice clumps
*next whisk brown sugar into pumpkin mixture and mix well
* add eggs and mix well
* after everything is mixed well then add can of milk or coconut milk and whisk well, scraping sides of bowl occasionally to make sure all is combined
*Pour into your favorite pie shell
*Bake at 425 degrees fifteen minutes, reduce heat to 350 degrees and bake an additional 45 minutes.
*Cool, refrigerate and enjoy!
* makes approximately 1-10 inch pie
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