Pumpkin Pie with Coconut Milk

The recipe is adapted from one at www.Celiac.com. Here, the pie has additional spices and coconut milk instead of cream.

Make an uncooked one-crust gluten-free pie crust and use it to line a glass pie dish.

Bottom of pie:
1/3 cup finely chopped pecans
1/3 cup dark brown sugar
3 Tablespoons gluten free margarine (for dairy, use butter)

Filling:

3 large eggs, stirred
1/3 cup dark brown sugar
1/3 cup white or turbinado sugar
2 Tablespoons cornstarch
1 1/2 teaspoons GF cinnamon
1/2 teaspoon GF ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon GF allspice
1/4 teaspoon GF cloves
1/2 teaspoon salt
16 ounces GF canned pumpkin, or freshly cooked pumpkin, blended and strained to remove excess water
1 cup coconut milk

Mix pecans, sugar and butter and distribute in the bottom of the uncooked pie shell. Prick the part of the pie shell that goes up the side of the pie plate with a fork in several places so it won’t balloon out while cooking. Bake at 450 for 10 minutes and then allow to cool for another 5 minutes.

Mix the filling ingredients in a food processor or blender. Pour the mixture into the partially cooked pie shell, on top of the nut layer. Bake for 45-50 minutes at 350 degrees. A knife inserted into the center of the pie should come out nearly clean. Cool completely before cutting, although we often end up eating pie when it is warm because we can’t wait.

This is a custard pie, and should be refrigerated because of the eggs.

Try this pie for breakfast – it is sure to be more healthy than any breakfast cereal!

Make sure all of your ingredients, including the spices, are gluten free.

2 comments to Pumpkin Pie with Coconut Milk

  • ABD

    Very happy to oblige! Hope you enjoy your pie. You will notice that the pecan mixture goes in the bottom of a pie shell, but you could undoubtedly make a different crust made almost entirely of nuts. I think you could use something like the crust that is described here: http://www.elanaspantry.com/chocolate-cream-pie/

  • J

    Thank you, thank you, thank you! For posting this recipe! For days now I have been thinking that if only I could come up with a gluten free crust made of pecans and a dairy free pumpkin pie filling I could really enjoy eating this Thanks Giving!

Leave a Reply

  

  

  

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>