Dairy-Free Pumpkin Pie

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One of the tasters of this dairy-free pumpkin pie called it a “vegan’s dream come true.” The filling has just the right amount of spice, while the crust–made with part whole-wheat flour–has a wonderful nutty flavor and crispy texture. The pie is great as is, but to really please the plant-based eaters at your Thanksgiving table, top it with Coconut Whipped Cream.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse whole-wheat flour, all-purpose flour and 1/4 teaspoon salt in a food processor until fully combined, 3 to 4 times. Add shortening; pulse until the mixture resembles coarse meal, 8 to 10 times. Drizzle 4 tablespoons ice water over the mixture; pulse just until moist clumps form, 5 to 6 times, adding up to 1 tablespoon water if needed. Gather the dough into a ball, and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.

  • Preheat oven to 400 degrees F. Lightly coat a 9-inch pie pan with cooking spray. Roll the dough into a 12-inch circle (about 1/8 inch thick) on a lightly floured surface. Fit into the prepared pan; fold edges under and crimp. Prick bottom and sides of the crust with a fork. Line the dough with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes; remove the weights and parchment paper. Continue baking until the edges of the crust are very lightly browned, 6 to 8 minutes. Transfer to a wire rack to cool completely, about 1 hour.

  • Meanwhile, reduce oven temperature to 350 degrees F. Whisk pumpkin, coconut milk, brown sugar, cornstarch, vanilla, cinnamon, ginger and nutmeg in a large bowl until completely smooth. Pour the mixture into the cooled crust.

  • Bake until the center is almost set, 45 to 50 minutes, shielding the edges with foil after 20 minutes to prevent excessive browning. Transfer to a wire rack and let cool completely, about 2 hours. Refrigerate the pie, covered, for at least 8 hours or up to 24 hours. Serve with whipped topping, if desired.

 

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