Cookstr.com

Pumpkin Pie

Updated February 23, 2016

Cookbook

Allergy-Free Desserts

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

The inspiration for this pie recipe came from my first Thanksgiving in New york city. My employers were kind enough to include me in their plans, and they baked the most delicious pumpkin pie that I have ever tasted. This is an egg-free, unbaked adaptation of it.

Serves6 to 8

Cooking Methodbaking

CostInexpensive

Easy

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentblender

Mealdinner

Taste and Texturespiced, sweet

Type of Dishdessert, pie

Ingredients

  • 1 recipe Single Pie Crust, chilled but not rolled out
  • Two 15-ounce cans solid pack pureed pumpkin
  • 1 cup liquefied organic refined coconut oil (stir before measuring if not completely liquid)
  • 2/3 cup packed dark brown sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • Pinch of freshly ground black pepper

Instructions

  1. Preheat the oven to 375°F.

  2. Roll out the chilled crust between 2 sheets of parchment paper until it is large enough to fit into a 9-inch deep-dish pie plate. Remove the parchment paper and press the crust into the pie plate. Crimp the edges and prick the crust all over with a fork.

  3. Lightly grease a sheet of aluminum foil with canola oil, then press it down over the crust. Place pie weights on top of the foil. Bake the crust for 25 minutes, or until it is golden brown. Remove the crust from the oven and then remove the pie weights and foil. Allow the crust to cool completely.

  4. Place the pumpkin puree, oil, brown sugar, vanilla, cinnamon, salt, allspice, ginger, and black pepper in the pitcher of a high-speed blender. Blend on high for 1 minute, scrape down the sides of the pitcher, then blend again for another minute.

  5. Pour the “custard” batter into the cooled crust, then let it chill for 3 hours, or until set, before serving. Because of the low melting point of the coconut oil, be sure to keep the pie refrigerated until just before serving and right after cutting it.

  6. Store the pie, covered and refrigerated, for up to 2 days.

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