There are few things worse than well-meaning people screwing up perfectly good recipes, trying to make them “safe” for someone with a food allergy–but not knowing how.
We’re talking vanilla-flavored coconut milk in “dairy-free mashed potatoes” (whyyyyyy?!?!)
If a food doesn’t taste good to someone without the food allergy, you know it doesn’t taste good for the person with the allergy, either.
So don’t do that.
Especially not to pie.
There’s no need.
You can make a perfectly good pumpkin pie without any dairy, and no one will know.
Dairy-Free Pumpkin Pie Recipe
1.5cup canned pumpkin
1/4 cup light corn syrup
1/2 cup canned coconut milk ( Taste of Thai)
1/2 cup brown sugar
2TBSP Earth Balance Soy- free, Dairy-free shortening ( or coconut oil)
1/2 cup HOT canned coconut milk
1/2 tsp salt
1.5 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
one 9″ pie shell (below)
Combine pumpkin, corn syrup, eggs and 1/2 cup coconut milk.
Stir shortening into 1/2 cup hot coconut milk ( heating 40 sec in microwave is fine)
Combine brown sugar, salt, spices. Mix until well blended.
Combine all three mixtures. Pour into prepared pie plate. Bake in hot oven at 425 for 15 minutes on lowest rack with pie protector to keep edges from burning. Reduce heat to 350 and bake another 35-45 minutes, until knife inserted comes out ( mostly) clean. Set for two hours before serving. For best results, cool for two hours, then refrigerate overnight before serving.
1/4 tsp salt
1 TBSP sugar
1/3 cup soy- free dairy- free Earth Balance ( or coconut oil)
4 or 5 TBSP ice water
Put several ice cubes in a cup, fill with water, let sit while preparing rest of recipe.
Mix flour, sugar, salt. Cut in shortening with pastry cutter or fork until pea sized balls form. Add one TBSP of ice water at a time, cutting in. Form ball, wrap in parchment paper and refrigerate until ready to use.