Mom's Favorite Pumpkin Pie!
Prep Time
20 minutes
Prep Notes
Recently, my Mom was with us in the mountains for a beautiful, restful vacation - and she bit into our delicious pumpkin pie and said "Wow! This is the best pumpkin pie I have had this season! Where did you get the recipe?"
This recipe is our creation - enjoy!
Cooking Time
Approximately 1 hour
Yields
1 pie - 8 slices
Ingredients
- One 15-ounce can unsweetened pure organic pumpkin
- One 11.25 ounce can sweetened condensed coconut milk - This is the secret ingredient right here! Available at Sprouts & Wholefoods. Or online. No additional sugar is necessary for this recipe. This makes for a creamy, light texture.
- 3 eggs lightly beaten
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cloves
PERFECT FLAKY PIE CRUST:
- 1 1/2 cups organic palm shortening
- 3 cups all-purpose organic unbleached white flour
- 1 whole egg; beaten
- 5 tablespoons cold water
- 1 tablespoon plain white vinegar
- 1 teaspoon sea salt
NON-Dairy Whip Cream Topping:
Use your favorite topping - or for a healthier - non-dairy option use coconut cream; directions below.
Directions
PIE FILLING:
Mix all ingredients together in medium mixing bowl. Pour mixture into a prepared pie crust. Bake at 400 degrees for initial 15 minutes, turn oven down to 350 degrees - and cook additional 1 to 1 1/4 hours. Pie is done when a toothpick - or butter knife inserted into center comes out clean.
PIE CRUST:
- In food processor: Mix flour, shortening and salt together in pulsing bursts until flour mixture resembles small peas, or course meal.
- Mix wet ingredients together, and add liquid through top of processor bowl a little at a time until incorporated into a ball. The ball should pinch nicely between your index & thumb for a nice, smooth texture. If dough is very dry, mix another tablespoon of cold water until dough feels smooth so it will roll out nicely.
- Separate ball into two (or 3) portions, depending on how thick you want the crust. The remaining dough can be wrapped and frozen for future pies.
- Press ball slightly to flatten, wrap in saran and place in freezer for 15 to 20 minutes in order to chill before rolling out into a crust.
NON-Dairy Whip Cream Topping:
Use your favorite topping - or for a healthier - non-dairy option use coconut cream; directions below.
- Refrigerate one can of Thai Kitchen organic coconut cream over night.
- Open can and carefully scoop off the thick, heavy cream, being careful to separate the cream from the liquid below. Either toss the liquid, or reserve for another use.
- Whip coconut cream with a little cinnamon & vanilla and top your pie. This cream is delicious and saves well in the refrigerator for several days.