I’ve posted several versions of pumpkin pie before, but thought I’d offer you yet another. This pie uses a pre-made pie crust. I vary from the suggested recipe on the box because vinegar and my body do not agree. But it came out very tasty and good, and the coconut sugar gives it a deep, rich flavor. You can use maple syrup in place of coconut sugar, but cut it to about 2/3 cup because it’s so sweet. This is also nut free except for coconut, and you can substitute other milk subsitutes for the coconut.
Crust (you can make as specified or follow my version):
1 package Glutino Pie Crust Mix
3/4 cup + 2 tbsp coconut oil, softened but not liquid (or 2 tbsp shortening or butter)
1/4 cup cold water
Using your hands (I find it works best), crumble coconut oil into pie crust mix. Add eggs, work those in. One tbsp at a time, add water, working in, until mixture holds together well. Form into a ball. Cut in half, then wrap each half in plastic cling wrap and chill for several hours (you can freeze this if you package properly, too).
Before mixing filling:
For one crust per pie plate, use fingers to spread evenly on bottom and sides of plate, forming as smooth and even of a crust as you can. This is not a pie crust that is easy to roll, so it’s much better to just use your fingers. Gluten free crusts usually don’t roll because of the lack of gluten.
2 cans pumpkin puree, 15-16 ounces each1 can coconut milk (unsweetened)
1 cup sugar
1 cup coconut (or alternative milk) milk. I used canned coconut milk because it’s thicker
2/3 cup coconut (or brown) sugar
1/2 tsp salt
1 tsp Ceylon cinnamon (we use more but then we like it)
1/4 tsp cloves (optional)
Whip all ingredients together well. Pour into pie crusts. Place on baking sheets and carefully place into preheated oven (350 degrees). Bake for 75 minutes. Carefully remove, chill before cutting.
Makes 2 pies, 9″ each.