Dairy-Free Pumpkin Pie

HOW DO YOU MAKE DAIRY-FREE PUMPKIN PIE?
Let’s start by breaking down how to make this coconut milk pumpkin pie recipe step-by-step! This dairy-free pumpkin pie is made completely from scratch, but don’t let that intimidate you! It’s super easy and is ready to toss into the oven in no time!

1. MAKE THE DAIRY-FREE PIE CRUST
When baking any pie recipe with homemade pie crust, it’s important to start by making the pie crust first, because it needs to chill. Here are a few notes about making a perfect pie crust.


 * Use COLD ingredients. Prepare ice water by measuring out cold water and tossing an ice cube (or two) in it. Chop up the vegan butter and put it in the freezer while you measure out the rest of the ingredients. Those little pockets of vegan butter make the crust extra flaky and delicious.
 * Use a food processor. Sure you can do it by hand and use a pastry cutter, but a food processor makes the process SO EASY. The only thing to note here is that you will want to add all of the ingredients (including water) before processing, because you do not want ot over-process the pie crust.
 * Form a circle by hand. Once the crust ingredients form a ball in the food processor (see below), remove them and combine the rest by hand. Shape it into a relatively thin, flat circle and wrap with plastic wrap. This will make rolling a breeze.
 * Chill. once the crust is wrapped in plastic wrap, put it in the refrigerator to chill for at least 1 hour, or overnight. If chilling overnight I recommend putting it in another airtight container like a plastic bag or Tupperware.

PIE-CRUST MAKING TOOLS
There are a few tools that I consider essential in the pie crust-making process!

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 * 1) Marble Rolling Pin: You will need to roll out the dough to achieve the perfect shape and thickness!
 * 2) Pastry Cloth: Using a pastry cloth is the best, fool-proof way to roll out a pie crust! Just flour the cloth, place the dough on it and roll away! Then you can use the cloth to lift the crust and transfer it to the pie dish, which prevents any tearing during the move!
 * 3) Pie Crust Shield: In order to prevent the crust {ahem, the best part} from burning I always use a shield! It’s way easier than cutting foil to fit your pan!
 * 4) Food Processor. I mentioned above why I love making pie crusts in a food processor! If you don’t have one and don’t care to own one, a pastry cutter or fork works well to incorporate the ingredients!

Obviously you can make a crust without these things (well except for a rolling pin)…but if you anticipate there will be lots of pie-making in your future, I highly recommend checking these out!

2. ROLL THE PIE CRUST
After the crust has chilled for at least one hour, pull it out and put it on a well-floured surface. Here are a few tips to make rolling easier:


 * Use a heavy rolling pin to roll out the crust! I have had this marble rolling pin for 11 years and couldn’t live without it. It applies the perfect amount of pressure to the chilled crust to make it roll easily.
 * Measure the crust with the pie plate. As you see in the second photo below, after I roll the crust out I like to be 110% sure it will fit in my pie plate. So I recommend holding the pie plate over the crust circle just to be sure that it will fit. There needs to be a little extra dough overhang so that you can make a nice crust edge.
 * Use a pastry cloth. I didn’t do this in this recipe, and used my hands to transfer the dough from the surface to the pie dish. However using a pastry cloth makes the whole process even easier!
 * Pinch the edges. Start by folding the crust and making a nice edge around the pie dish. Then, use your thumb and pointer finger to pinch the edges of the crust and make a nice design.
 * Chill again (if the filling isn’t made). Next, it’s time to make the dairy-free pumpkin pie filling, and while that is happening wrap the crust in plastic wrap and return it to the refrigerator. If you already have the filling made before the crust is rolled, then you do not need to chill the crust again.

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3. MAKE THE DAIRY-FREE PUMPKIN PIE FILLING
This part is CRAZY easy. The filling is made in just one bowl with a whisk! There really aren’t any specific tips I can give you to make this process go more smoothly, except that you should definitely mix the wet ingredients together first, and then add the dry!

I do recommend using a wire whisk to make this dairy-free pumpkin pie filling to ensure that there are no lumps of brown sugar or spices left in the batter!

4. BAKE THE PIE.
Once the filling is made, remove the crust from the refrigerator, pour it in and bake. I highly recommend using a pie crust shield, or a piece of tin foil that you cut to fit the edges of the pie. Otherwise the crust on the edges will almost definitely burn before the filling is cooked!

5. LET IT COOL!
This coconut milk pumpkin pie needs to cool for at least two hours (preferably longer). If you like to serve your pumpkin pie cold, then after an hour or so, transfer the pie on a wire cooling rack to the refrigerator.

WHAT DO YOU SERVE WITH DAIRY-FREE PUMPKIN PIE?
I recommend serving this dairy-free pumpkin pie with some dairy-free whipped cream, whipped topping, or vanilla ice cream. I added a sprinkle of pumpkin pie spice on top and a little pie crust cutout for fun!

Credit to this website: https://joyfoodsunshine.com/dairy-free-pumpkin-pie/