Dairy-Free Pumpkin Pie

Tomorrow is Thanksgiving! Baking pies always brings me back to my pie hustler days (you can read about in my About Me page ). While I’m a fan of a good pumpkin pie on Thanksgiving, most traditional recipes call for a can of sweetened condensed milk. I thought that by offering to bring the pumpkin pie to my family’s Thanksgiving dinner this year, I could ensure it’s dairy-free so I could enjoy without feeling awful the next day.

I  spent the past few days recipe testing to get this pie absolutely perfect before sharing with you all, and after getting feedback from my trusted panel of taste-testers (my lovely coworkers), this pie was confirmed to be just as delicious as any dairy-filled pumpkin pie! I’m convinced no one in my family will notice, and those who do probably cheated and read this post. Give this spin on tradition a try! I promise you’ll be amazed.

A couple things to note…

I experimented with Gluten-Free pie crust while I was recipe testing, but it was very hard to roll out. The pie pictured below was made using regular all-purpose flour because being Gluten-Free is a dietary preference for me and not a food sensitivity/allergy issue.

If you want to make this pie Gluten-Free, you can substitute the all-purpose flour out for Gluten-Free flour mix, but be warned that it is very prone to tearing! You could more easily make mini pies in a cupcake tin, but if you want one full pie, I would suggest buying the crust. Trader Joe’s now carries pre-made Gluten-Free pie crusts! Pick one up and call it a day.

I had some whole nutmeg in my spice drawer, so I used a micro plane to freshly grate some into the filling. This is by all means not necessary, but definitely provided some extra wonderful warm spice notes 🙂

If you’re feeling fancy and want to decorate with some cut outs like I did, bake them on a lined cookie sheet separately from the pie, and then add once the pie is cooled. If you add the raw cut outs to the pie and then cook, you’ll end up with some veeeeery crisped designs due to the hour-long bake time.

If you’re feeling extra fancy and want to top your beautiful pie with sugared cranberries, here’s the instructions I used. They were quick to make and turned out so pretty!

pie1

 

pie2

Dairy-Free Pumpkin Pie

For the filling:

3 large eggs

1 15 oz can pumpkin puree (NOT pumpkin pie filling!)

1 C full-fat coconut milk

1 t vanilla extract

3/4 C brown sugar

1/2 t sea salt

1 1/2 t ground cinnamon

2 t pumpkin pie spice

1/2 t freshly grated nutmeg (optional)

For the crust:

**Note that this recipe makes a double crust so you have extra dough for cut outs. Feel free to half it if you are keeping it simple!

2 1/2 C all-purpose flour

8 T vegan butter, chilled (I use Earth Balance)

6 T vegetable shortening, chilled

1 t salt

2 T sugar

5-6 T ice water

pie3

Method:

In food processor, combine all crust ingredients besides water, and pulse to combine. Add water 1 T at a time, until it starts to ball together. (This happened at about 5 1/2 T for me). Turn onto floured surface, and smush together into two flat disks. Wrap with plastic wrap and refrigerate for at least one hour.

Preheat oven to 350°.

Use rolling pin to roll out first disk of chilled dough on floured surface, ensuring that it’s at least 2 inches wider than the pie plate you’re using. I use this silicone baking mat, and love that it tells me when my crust is rolled to the correct size!

Carefully transfer rolled pie crust to pie plate and crimp edges.

In large bowl, whisk all filling ingredients together and pour into unbaked pie shell. Bake for 55-60 minutes, until toothpick inserted in middle comes out clean.

Tip** Use pie crust shield or make your own out of aluminum foil to keep your crust from getting too brown!

Let the pie cool for at least two hours before serving, and top with dairy-free whipped topping or ice cream. Enjoy!

 

Vegan Pumpkin Cheesecake

I’ve learned to live without a lot of fun dairy-filled things since coming to terms with my lactose intolerance a couple years ago, but cheesecake was really hard to let go. I used to make a marbled pumpkin cheesecake every Thanksgiving as a pumpkin pie alternative, and it was always a hit. With all my freshly- made pumpkin puree in the freezer this year, it occurred to me that  a vegan alternative could work…

Now I know that putting the words “vegan” and “cheesecake” together are going to scare a lot of you, but after bringing these bars into work and to a potluck last week, I concluded that this vegan dessert is a dairy-free success! I have officially converted numerous non-believers into vegan pumpkin cheesecake fans and it’s all thanks to Minimalist Baker for inspiring me to try a cashew-based batter.

This recipe is no-bake, but does require some time on the front end to properly soak your cashews before blending them to make your “cheesecake” batter. Keeping this in mind, be sure to allow for an hour of inactive time before you get started!

pumpkin vegan cheesecake1

 

pumpkin vegan cheesecake2

Vegan Pumpkin Cheesecake

Makes ~ 16 squares

For the crust:

1 C pitted medjool dates

1 1/2 C pecans

1/4 t sea salt

For the filling:

1 1/2 C raw unsalted cashews (I use pieces because they’re much cheaper!)

About 3 C boiling water

3/4 C pure maple syrup

1/2 C pumpkin puree

1/3 C full fat coconut milk

1/4 C lemon juice

2 t vanilla extract

1 t cinnamon

1/4 t cardamom

1 t pumpkin pie spice

pumpkin vegan cheesecake3

Method:

In a medium bowl, soak cashews in boiling water for about an hour. Once soaked, drain cashews and set aside.

Line an 8×8″ baking pan with parchment paper (one long sheet overlapping another so you have an “X.” This will make removing the cheesecake super easy once it’s set!

Add dates, pecans, and salt to food processor and pulse until dates break down and crust begins to stick together, forming a ball. Spray your fingers with nonstick spray and press crust into bottom of lined pan, setting in the freezer while you make filling.

Add soaked cashews to food processor and blend until smooth, adding coconut milk as needed. Add the rest of the ingredients except for the pumpkin. Mix until filing is smooth, scraping sides to incorporate all ingredients.

Spoon half of filling mixture onto crust and put back into freezer. Add pumpkin puree to the other half of the filling, and pulse until combined. Spoon carefully on top of white filling, gently spreading to create an even top layer. Sprinkle ground cinnamon on top, and lightly drag a toothpick or butter knife in a swirling motion.

Place in freezer for about 2 hours or until set. Remove from pan by lifting parchment paper and use chef’s knife to slice into 12-16 pieces. Keep these stored in the freezer, wrapped with plastic wrap. They should keep up to a month, but I promise they won’t last that long!

Tip** Let them sit out at room temp about 30 mins before serving so they’re not totally frozen

Enjoy!