Don’t even consider deliver over the same old Thanksgiving pie to my home this 12 months. Please deliver this orange-spiced Dairy Free Pumpkin Pie made with coconut milk as an alternative!

Whereas dessert for 2 sometimes shares small-batch dessert recipes, it’s turkey week so I made you a full pie. My concept is that pie is a scrumptious breakfast, so this dairy free pumpkin pie is dessert after Thanksgiving dinner and breakfast the following day. Don’t fear an excessive amount of about leftovers, belief me!

If you’re serving simply two folks, right here’s a recipe for mini pumpkin pies. Nonetheless, I’m undoubtedly not saying you’ll be able to’t take pleasure in this full-size pumpkin pie after making a small Thanksgiving dinner for 2, although!

Dairy Free Pumpkin Pie with Coconut Milk:

This pie happened as a result of I couldn’t discover the can of evaporated milk in my pantry. So, I took the well-known Libby’s pumpkin pie recipe, and substituted coconut milk for the evaporated milk. I additionally added orange zest together with the same old spices of cinnamon, cloves and ginger.

Then, I doubled down on the coconut taste and made coconut whipped cream. In the event you purchase the small cans of coconut cream, refrigerate in a single day in order that it’s agency. Beat it similar to common whipping cream, and also you’ll have dairy free whipped cream that’s even higher than the common stuff.

Vital Suggestions (please learn)

• Pie Crust: I simply wish to be very clear right here: this recipe requires a pre-made frozen pie crust, but it surely MUST BE DEEP DISH. Don’t attempt to use an everyday pie crust right here, as a result of the filling will overflow.
• Coconut Milk: While you’re utilizing the coconut milk, it isn’t the entire can. It’s solely 12 ounces, or 1 3/4 cup. Make certain the coconut milk is room temperature, and provides it shake to dissolve any fats globules. You may barely heat it if it’s good to in an effort to make it completely easy earlier than including it to the bowl.

Components

• Pie Crust. As talked about above, this recipe wants a frozen, pre-made DEEP DISH PIE CRUST ONLY. In the event you bake this with an everyday pie crust, you should have an excessive amount of filling and it’ll overflow. Look within the freezer part of your grocery retailer and discover the Marie Callenders model of frozen pre-made deep dish pie crust. There are 2 per pack, sometimes.
• Sugar. Three-quarters cup of granulated sugar.
• Salt. Don’t skip the 1/2 teaspoon of tremendous sea salt for taste balancing.
• Cinnamon. And now for the important pumpkin pie spices: One teaspoon of floor cinnamon (Ceylon cinnamon is one of the best!)
• Ginger. One-half teaspoon of floor dried ginger.
• Cloves. One-quarter teaspoon of floor cloves.
• Eggs. Two massive eggs.
• Orange. Usse a microplane to take away the zest from half of a giant navel orange.
• Pumpkin Puree. One 15-ounce can of pure pumpkin puree, not pumpkin pie filling. The Libby’s model pumpkin is essentially the most intense orange, however use no matter you favor.
• Coconut Milk. Pay attention up: you want 1 3/4 cup of canned coconut milk. That is the full-fat, plain unsweetened coconut milk. And sure, it should be canned. The carton or refrigerated stuff is manner too skinny and runny. Shake the can and measure out 1 3/4 cups. You’ll have some leftover (use it in your latte!)
• Coconut Cream. Please perceive that canned coconut cream is NOT THE SAME as ‘cream of coconut.’ Canned cream of coconut is for making cocktails, is runny and can by no means whip up. Guarantee that you may says ‘Coconut Cream Unsweetened’ on it. You may seek advice from my recipe video to see the precise label and model I take advantage of when making this dairy free pumpkin pie with coconut milk.
• Powdered Sugar. Only one tablespoon of powdered sugar to sweetened our coconut whipped cream on our dairy free pumpkin pie.

Tips on how to Make Dairy Free Pumpkin Pie

Let the pie cool in a single day (within the fridge is greatest). Then, whip the coconut cream with the powdered sugar, garnish the pie and serve.

Storage and Make Forward Information

I at all times make the pie half the night time earlier than Thanksgiving. I don’t suggest making the coconut whipped cream forward of time, as a result of it’d soften. Whip the coconut cream simply earlier than serving.

Leftover dairy free pumpkin pie retains within the fridge for as much as 3 days. You may as well slice and freeze particular person slices (with the whipped cream on high) for as much as 6 months. Defrost every slice within the fridge in a single day.

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