OT pumpkin pie question | Arthritis Information

 

I need some advice from the cooks, the dairy-free, and the dairy-free cooks!  My dairy-free daughter really missed pumpkin pie this Thanksgiving, so I went googling for a recipe to use for Christmas.

Most have tofu.  I think that would be a turnoff to her, but if you experts think that is best, I'll go with that.   A lot of those recipes had comments that 'it wasn't sweet enough', 'it wasn't spicy enough', etc.  I don't have the time/money to make a bunch of experimental pies!

One said use the Libby's recipe, but sub coconut milk for the evaporated milk.  Now that sounds like my speed LOL, and I think I can count on the sweetness/spiciness being what she is used to.

Do you think that will work?  One picture looked...sticky?  But the comments I saw were positive.
Could you use soy milk in place of the evaporated milk?  Good luck and let us know how it turns out...Hiking_gal

oh I don't know what your consistency will be w/ anything other than milk.....

how bout this recipe?  using rice milk?

I have never made a dairy free pumpkin pie, but if you use tofu and she doesn't know you used tofu, she will never know there is tofu in it, Seriously. That stuff is versatile. Suzanne- Okay, I have emailed my friend who is a dairy free/gluten free cooking expert to see if she has a dairy free pumpkin pie recipe. I'll let you know!Wow! My friend came though really fast with this recipe. It sounds amazing. She said "ours was all toasty and carmelly on the edges, and soft and delicous on the inside" . She also said she added a bit of salt to the crust to replace the salt you would get in dairy butter. I'm not dairy free but I'm still going to try this coconut milk whipped cream.

Hope this helps! Happy dairy free living.


Decadent Dairy Free Pumpkin Pie

     Dough
    * 1 1/4 cups all purpose flour
    * 2 teaspoons sugar
    * 1/8 teaspoon salt
    * 1/2 cup non-hydrogenated shortening (Earth Balance makes one)
    * 1 large egg, lightly beaten
    * Flour for rolling the dough

     Filling
    * One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
    * 3/4 cup packed light brown sugar
    * 3 eggs, lightly beaten
    * 1 1/4 cups coconut milk/coconut whipped cream mixed
    * 1 1/2 teaspoons ground cinnamon
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground ginger
    * 1/2 teaspoon ground allspice
    * 1/4 teaspoon freshly ground nutmeg
* 1/4 teaspoon ground cardamom


Directions

Make the dough by hand. The key to flakey pastry is COLD ingredients. Get everything icy cold. Bowls, flour, all of it. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the shortening into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of shortening. (If the flour/shortening mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the shortening and pulse until it resembles yellow corn meal mixed with bean-sized bits of shortening, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.

On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.

Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.

Lower the oven temperature to 350 degrees F.

While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, coconut mixture, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.

Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.



Coconut Whipped Creeeem

1 can coconut milk in fridge for an hour (NOT lite)
1/3 cup powdered sugar
1/4 cup soy milk powder (you can get this at Famous Foods on Kingsway or once in a pinch I used a vanilla soy protein powder - I used only 2 tablespoons and it was pretty good)
2 tsp. vanilla powder
1 tsp vanilla sugar (I just use sugar and a tsp of vanilla)

remove the thick cream off the coconut milk adn place in a CHILLED bowl. Beat it with cold electric beaters until thick and fluffy. beat in sugar, soymilk powder and vanilla/sugar. Beat in remaining coconut milk (adding slowly to get texture/thickness you want) and chill until ready to use.


SO good...

BTW, I find buying the whole deluxe coconut milk provides a lot more of the creamy coconut stuff on top.Suzanne- sounds delicious! Sure does. [QUOTE=hiking_gal]Could you use soy milk in place of the evaporated milk?  Good luck and let us know how it turns out...Hiking_gal[/QUOTE]

Everything I saw said that came out too runny!
[QUOTE=babs10]

oh I don't know what your consistency will be w/ anything other than milk.....

how bout this recipe?  using rice milk?

[QUOTE=Gimpy-a-gogo]BTW, I find buying the whole deluxe coconut milk provides a lot more of the creamy coconut stuff on top.[/QUOTE]

Gogo, your friend's recipe sounds AWESOME!  But I'm a pretty lazy cook LOL.  Maybe a prepared crust and the filling recipe.

Someday I won't be having to cook, assemble toys, put in batteries, take pictures, play the new game, fix everybody's hair, call the family we are aren't with, clean up the wrapping paper, etc., etc., all at once and can tackle better recipes! 

Thank you all!  I'll let you know how it goes!

Oh, I was worried about Christmas Eve, too.  We go to a party with all appetizers that I know she can't eat and I was wondering what to take.  I found dairy free crackers that go well with a cheese ball I make (Rosalyn Carter's Cheese ring, seriously, that is the name), and you put strawberry preserves on the cheese, so I thought she could put the preserves on the crackers at least.  Then she said her friend told her that goat cheese with honey is delicious, so we are going to try that, too.

I'm rambling....rough week, crazy with work....and when I picked her up from school, she had had a freak soccer ball accident and the school nurse said she thought she might have broken her finger!  Went to Urgent Care, it's not thank goodness, but what a long day.
Take care of the finger!!!The verdict was the Libby's recipe with 1 1/2 cups of rice milk instead of the evaporated milk.  Hubby (not a coconut fan) was convinced the coconut milk would "overpower" the pie, blah blah blah.

It turned out great!  Everybody liked it and said they couldn't tell a difference!

I also used a gingerbread mix and subbed rice milk for the milk and 2 tbls. applesauce for the butter.  Also came out great!

Back to the new Wii.......

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