Tag Archives: dairy free pumpkin pie

Coconut Macaroon Crusted Pumpkin Pie

7 Dec

I went in search of a gluten-free,dairy free pumpkin pie to add to our Thanksgiving Dinner.  For me Mum.  The following is my adaptation to the recipe I found.  It was a hit!

The coconut macaroon crust adds a whole new character to the traditional pie!  It is chewy and super favorful.  I feel, it gives this pie experience the flexibility of potentially becoming a layered cookie!  It is also inspiring in that you can imagine filling it with all sorts of other things as well as the pumpkin pie custard filling. Things like chocolate chips, chopped nuts, vanilla pudding, caramel come to mind…….

Here is the recipe:  Macaroon Crust

preheat oven to 325 degrees.  One  nine inch pie crust.

2 1/2 cups shredded unsweetened coconut

1/2 c. sugar

1 1/2 Tablespoon potato or corn starch.  (I am certain arrowroot would work here as well)

1/4 t. salt

4 egg whites, plus one additional

1 tsp. Vanilla

Whisk egg white and vanilla until frothy.  Mix Coconut, Sugar, Starch, Salt.  Add to the whites.  Let sit 20- 30 minutes.  Grease pan and press mixture in a nine inch pie plate.  Cover edges with foil.  Bake 1/2 hour to 45 minutes.  Whisk remaining egg and white.  Brush on crust.  Bake another 10 minutes.

There is your crust!

If you want to fill it in with a dairy free pumpkin filling or whatever filling you want proceed here.  I am going to share with you the dairy free pumpkin pie filling I used AND my standard which has been a big hit and tried and true for many years now.

#1, Dairy Free Pumpkin Pie Filling

2 cups cooked pumpkin, mashed and smooth

1 cup coconut milk

2 eggs, plus 4 yolks from the macaroon crust recipe.

1/2 cup sugar

1/2 cup brown sugar

1 1/2 t. vanilla

1 1/2 t. Cinnamon

1/4 t. Ginger

1/4 t. Nutmeg

1/4 t. salt

pinch cloves

Blend all ingredients.  Cook over medium flame in a sauce pan for 10 minutes until just starting to thicken.  Pour in crust.  Tent the pie with foil for 15 minutes at 425.  Remove tent.  Cook approx. 30 minutes at 325 -350 until done.  You might want to keep foil on the edges.

#2, My old tried and true Pumpkin Pie Filling since 1995!

1 1/2 cups generous cooked, mashed pumpkin

1 1/2 cups Evaporated Milk

1/2 Cup Milk

3 eggs

3/4 Sugar or Brown Sugar (or 1/2 c. Honey)

1/2 t. ground ginger

1/2 t. cloves

1/2 t. cinnamon.

nutmeg, if you like

Blend until smooth.

Pour into crusted pan.  Bake 10 minutes at 425.  reduce to 325-350 for 45 more minutes.  Until set.  An insert knife comes clean.

Next time, I will share Marlene Worl’s Pastry recipe.  This has been my tried and true since 1986!

Sorry no pictures…..We ate the Pie……..Enjoy!

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