Tis the season for pumpkin pie. I make pumpkin pie at least a couple of times each November. This year, I’ve been on a no-canned-food kick. Hearing about the BPA in cans over and over again has made me eschew all tinned food. So, when it came time to make my pumpkin pie, I found myself googling “pumpkin pie made with REAL pumpkin.” For years, I’d only made pumpkin pie with the canned stuff — the organic canned stuff from Whole Foods, but still, it’s in a can. I’m no doofus — I know that if its in a can, I must be able to make it fresh, but the fact that it never even crossed my mind to use REAL pumpkin before made me feel a little silly. I blame all the TV and magazine ads I saw for Libby’s canned pumpkin growing up!
Anywho — the pie recipe is an old standby courtesy of Go Dairy Free which I’ve modified just a bit. It’s dairy & soy-free and nut-free, too, so feel free to indulge! I’ve added the necessary steps to the recipe for you to use REAL pumpkin. Are you excited? You should be . . . the pie turned out great. I have another pumpkin in the pantry and I’m torn — try a new pumpkin bread recipe or make a 2nd pie. Ask anyone in my house and they’ll all vote for pie!
Preparing the Pumpkin:
You’re going to need one “Sugar Pie” Pumpkin. You don’t want to use the big pumpkin that you carve for Halloween. These are smaller pumpkins that are perfect for baking. One pumpkin is exactly the amount you need for a pie (or at least very close to the perfect amount). I keep seeing these at all the local grocery stores, so check yours out and see if they have it in stock. If not, I’ve heard of folks using squash successfully — I haven’t tried it, but others say it’s worked for them. Take that for whatever it’s worth!
This is what sugar pie pumpkins look like:
You want to break off the stem and slice the pumpkin in half like this:
Then, scoop out the guts (all the seeds and stringy fibers) and place face down on a greased baking sheet (I used a little canola oil to grease the sheet). Bake at 35o degrees for 50 – 60 minutes or until you can easily pierce it with a fork. It should look like this when it’s done.
Let it cool and then puree it. You can stick it in the blender and puree it or you can use an immersion blender. I opted for the immersion blender — much easier cleanup! Make sure you puree it so it’s nice and smooth. It will look like this:
Now, you’re ready to make pie! Here is the pie recipe:
Dairy-Free, Soy-Free Pumpkin Pie
- 1/2 Cup Brown Sugar, firmly packed
- 1/4 Cup White Sugar
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/4 Teaspoon Ground Nutmeg or Allspice
- 1/4 Teaspoon Ground Cloves
- 1/2 Teaspoon Salt
- 2 Large Eggs
- 15 oz. of your fresh pumpkin puree (a little shy of 2 cups) — if you don’t have fresh pumpkin puree, you can sub one 15 oz. can of pumpkin puree
- 1 Teaspoon Vanilla Extract
- 1 Cup Regular Coconut Milk
- 1 Wholly Wholesome Organic Traditional 9″ frozen pie shell
Preheat your oven to 425ºF.
Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.