Served with whipped coconut cream, vanilla custard or ice cream, this subtly spiced, perfectly sweet and super creamy pumpkin pie would make the perfect dessert to bring along to holiday gatherings.
Course Dessert
Keyword pie, pumpkin
Prep Time 15mins
Cook Time 45mins
Total Time 1hr
Author Let's Eat Smart
Ingredients
1canpumpkin purée
320mlevaporated coconut milk
2tbspbrown sugar
½tspnutmeg
½tspginger powder
1tspcinnamon
1tspvanilla extract
1rollready rolled shortcrust pastry
Instructions
Preheat the oven to 180°C / Gas Mark 4.
Line a 22cm loose bottomed tart tin with the ready rolled pastry and chill for 10 mins. Line the pastry with baking parchment and baking beans, and blind bake for 15 mins. Then, remove the beans and paper, and bake for a further 10 mins until the base is pale golden. Remove from the oven and let it cool slightly.
In a large mixing bowl, whisk together all the ingredients until very smooth. Pour into the par-baked pie crust and carefully transfer to the oven. Increase oven to 220° / Gas Mark 7. Bake for around 45 minutes, until the pumpkin pie filling has set but remember it’s okay if it jiggles a bit as the filing will set while it cools overnight.
Remove from the oven and let the pie cool completely before removing from the tin. Transfer to the refrigerator to set for a couple of hours, ideally over night. Serve chilled with a dollop of dairy free whipped cream, ice cream or custard.