Wednesday, November 27, 2013

Dairy Free Pumpkin Pie and Whipped Cream Topping

Happy Thanksgiving!!!
This is the first holiday I have been dairy free, and I was determined to enjoy some pumpkin pie. Something like, "you can have your pie and eat it too?" heh Anyway...

Love Trader Joes!
  • Your favorite dairy free crust (Pillsbury roll out crusts and Harris Teeter Brand crusts are my fav and yes, dairy free!)
  • 1 can of pumpkin
  • 1 can coconut cream
  • 1/2 cup dairy-free milk (I used almond)
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3 Tbs powdered sugar
Separated cream set aside
  1. Lay your crust out to come to room temperature
  2. Preheat oven to 375 degrees
  3. Do not shake your can of coconut cream!!!
  4. Remove thick cream from top of can of coconut cream and set aside in small bowl.
  5. Use remainder of coconut milk/water mixture and add in thick separated cream by spoonful until it measures to 1 cup. Keep the rest of cream separated and put in fridge to chill.
  6.  Place this cup of coconut cream/milk and add to mixing bowl. Add in can of pumpkin, 1/2 cup milk, eggs, sugar, spice and salt. Mix on high until combined evenly. 
  7. While mixing, prepare your crust in a pie pan.
  8. Pour mixture into unbaked crust and place in oven.
  9. Cover edges of crust to prevent burning.
  10. Bake for 45 to 50 minutes.

Whipped Cream:
  1. While pie is baking and once cream has chilled, place cream in mixing bowl with whisk attachment. 
  2. Whisk coconut cream on highest setting for 2 minutes. 
  3. Add in powdered sugar and mix again on highest setting until fluffy.
  4. Serve on pie!!!
  5. ENJOY :)

 I am reveling in this season of Thanksgiving and the gratitude I have for my family, friends, faith, and blessings. Enjoy the season!

My biggest blessings.

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