568286 Wed Oct 29 12:04:08 -0700 2008 21 31 Home Cooking 0 4136779 I recently posted asking for suggestions about making a pumpkin pie without dairy (I had a visitor with a limited diet). Someone suggested using coconut milk, which I did, and the pie ended up being the best anyone had ever had, regardless of the no dairy fat obstacle. I myself intensely dislike pumpkin pie, and loved this recipe. It was light, more like custard than the dense, rubbery texture I associate with pumpkin pie, and the coconut and pumpkin tasted terrific together. That may have been a combination of using 2 eggs instead of 3, and coconut milk rather than the traditional evaporated milk or heavy cream in most recipes. For anyone wondering about how the pie set, it was completely normal, just not brick-like. Anyway, the results were so terrific (I made it twice in the last 5 days) that I wanted to share the recipe: I pre-baked a homemade pie crust (using organic trans-fat free shortening) for about 20 minutes at 350. Pre-baking the crust kept it from becoming soggy -- another pet peeve of mine about pumpkin pie. 1 fresh sugar pie pumpkin, steamed or roasted, pureed and drained to yield ~ 2 cups pumpkin. Good-quality/ organic canned pumpkin would likely give the same results. 2 eggs 1.5 cups coconut milk (I used Thai Kitchen organic) 1/4 cup granulated sugar 1/4 packed brown sugar 1 t vanilla 1/2 heaping t cinnamon 1/2 t fresh nutmeg 1/2 t salt 1/4 t allspice 14 t cardamom 1 t cornstarch Mix the pumpkin and the eggs, then add the other ingredients and mix well. Pour filling into pie and bake for 15 minutes at 425F, then ~ 50 minutes more at 350F, until the insides are no longer super-shaky. Cool for a couple hours before eating. Here's a link to the original post: http://chowhound.chow.com/topics/566187 Wed Oct 29 12:04:08 -0700 2008 14047 TerriL 1 4136842 This sounds terrific! Thanks. Wed Oct 29 12:28:49 -0700 2008 4136779 132857 dockhl 1 4137311 Yes, thank you. Sounds interesting from your description of how it turned out. Especially the part about never liking punkin pie. Wed Oct 29 15:43:05 -0700 2008 4136779 10743 yayadave 1 4137358 This recipe looks delicious! I can't tell you how long I've been looking for a good pumpkin pie recipe without dairy in it. Does it have a noticeable coconut flavor? I wonder if I can serve it with some soy coconut ice cream. Wed Oct 29 16:08:11 -0700 2008 4136779 217807 cheesecake17 2 4137751 Yes, you can taste the coconut but it's not overpowering. It seems like it would go well with soy ice cream, though with the richness of the coconut milk it may not be necessary. BTW I think it's pretty easy to make a dairy-free coconut sorbet -- If you don't have a recipe, I can probably dig one up. You could also sprinkle on some toasted, unsweetened coconut before serving. Hope you like it as much as we did! Wed Oct 29 19:59:00 -0700 2008 4137358 14047 TerriL 3 4138048 I had this in the mountains of Thailand, they cooked the pumpkin scooped out the meat - mixed it up and then put the "pie" mixture back into the pumpkin. This then went back on the fire pit for the final cooking. Tasted great, although the Irish couple we were travelling with wouldn't eat it! Seems they think of pumpkin as a weed that grows at the side of the road that only really poor people eat... their loss. G. Thu Oct 30 04:42:01 -0700 2008 4137751 120112 legourmettv 3 4138177 I personally wouldn't eat it with the ice cream, but my family loves pumpkin pie with ice cream. I can buy coconut sorbet, but if you have a recipe that doesn't use an ice cream maker, that would be great. Thanks! Thu Oct 30 06:32:56 -0700 2008 4137751 217807 cheesecake17 4 4140052 Sorry, I don't have a machine-less recipe. Just fyi if you're looking for other dairy-free recipes, I've gotten some of my best ones from David Lebovitz's blog. It's a regular foodie site, not one with a dairy-free slant. Try the coconut macaroons. He also has a great chocolate-coconut sorbet. http://www.davidlebovitz.com/ Thu Oct 30 22:23:58 -0700 2008 4138177 14047 TerriL 5 4147836 I guess I'll just be buying my sorbet. DH finally found a brand he likes, so no more half empty freezer burned containers going in the garbage. Thanks for the blog info! Mon Nov 03 19:18:07 -0800 2008 4140052 217807 cheesecake17 2 4222561 I LOVE soy coconut ice cream!! Haven't seen it lately at my Whole Foods. Coconut sorbet is ok, not quite as yummy. Fri Dec 05 07:14:14 -0800 2008 4137358 158881 addicted2cake 1 4138190 Wow, this sounds a bit strange... BUT, interesting. I am going to try this recipe for Thanksgiving and will post the reviews. Thu Oct 30 06:41:54 -0700 2008 4136779 124339 bnemes3343 2 4140054 It sounds a little strange, but I want to assure you that it was in no way a concession or sacrifice when compared to traditional pumpkin pie! Thu Oct 30 22:26:28 -0700 2008 4138190 14047 TerriL 1 4208355 I made this for Thanksgiving, and it came out awesome!!! We're big coconut fans so I knew I had to try it. The coconut milk added a subtle flavor, the texture was light and wonderful, and the cardamom was a nice addition too. However, even for people that do not like coconut, I'd bet that if you didn't tell them, they wouldn't be able to discern it. I will definitely make this again! Sat Nov 29 11:46:29 -0800 2008 4136779 228042 sadiefox 2 4218378 "However, even for people that do not like coconut, I'd bet that if you didn't tell them, they wouldn't be able to discern it." ~~~~~~ coconut is my kryptonite, but i've been trying to get used to it. i need to work on creating a dairy-free pumpkin pie recipe, so this may be a great experiment for me. i'm going to make one with coconut milk tonight...granted i'll KNOW it's there, but i'm curious to see how assertive the flavor is to someone who can't stand anything coconut. Wed Dec 03 14:37:32 -0800 2008 4208355 103920 goodhealthgourmet 3 4218653 Let me know if you can taste the coconut. My husband's cousin (who HATES any fruit or vegetable loved this pie even after I told him there was coconut involved. Wed Dec 03 16:30:41 -0800 2008 4218378 217807 cheesecake17 4 4218870 i can't believe i'm actually saying this, but i didn't taste the coconut AT ALL! i'm shocked. i made it the way i always do, subbed lite coconut milk for the evaporated milk i typically use, and added the cardamom - i think that's what did it. the floral aroma is sufficiently assertive to mask the coconut. plus, i love cardamom anyway. it's official: i've conquered my culinary kryptonite!!! i love you guys :) Wed Dec 03 17:54:27 -0800 2008 4218653 103920 goodhealthgourmet 1 4208737 I made four of these pies recently and everyone loved it. I made one in a cinnamon graham cracker crust, and that went over well too. Thanks so much for the recipe!!! Sat Nov 29 15:53:53 -0800 2008 4136779 217807 cheesecake17 1 4222581 Thank you for this awesome sounding recipe! I can't wait to try it. My husband and I are big coconut lovers, so even a subtle taste will go over very well with us. My son, on the other hand, does not like coconut. More pie for hubby and me!! I agree, soggy crusts are a bummer, especially if you have a delicious filling and you're looking for a flakey crust as the perfect complement. A question comes to mind: Do you bake at 425 degrees for 15 minutes before lowering oven temp even if you've pre-baked?? Thanks again for posting your recipe!! Fri Dec 05 07:23:17 -0800 2008 4136779 158881 addicted2cake 2 4232691 When I made this, I pre-baked the crust with pie weights in it, then added the filling and baked it for the rest of the time with a pie crust shield on it. Yes I baked at 425 for 15 minutes. In addition to being delicious, i think it was also the most beautiful looking pie I have made. Tue Dec 09 10:51:35 -0800 2008 4222581 228042 sadiefox 1 5083124 have you ever substituted butternut squash for the pumpkin in this or any other pumpkin pie recipes? I have tons of butternut squash at home right now and want to try to use it up... Tue Oct 06 11:37:35 -0700 2009 4136779 19661 berbere 2 5083297 I've made savory pumpkin pies before- they're always a hit at the dinner table. Tue Oct 06 12:30:45 -0700 2009 5083124 217807 cheesecake17 2 5084447 I do Maple Chestnut and Butternut Squash Pie... the recipe is on Chowhound somewhere, but I put a layer of maple chestnut cream (that I make by pureeing some roasted chestnuts with maple syrup and a little evaporated milk) between the butternut squash filling and the crust. It's always well received. Tue Oct 06 20:50:39 -0700 2009 5083124 15572 Emme