Ahhh how I’ve missed thee, pumpkin pie. It’s always a Thanksgiving favorite of mine and last Thanksgiving was the first and last year I miss out on pumpkin pie. This recipe is pretty good and I made a soy-free whip cream to go along with it, because all of us sad-faced, soy-free souls know that our beloved “Cool Whip” is pretty much just a giant tub of soy. But don’t you fret, this coconut milk, whip cream is pretty delicious too! FYI, I did a “normal people test” with my sister and she said, “It tastes like real pumpkin pie, how did you do that?!” I always get a kick out of that reaction… Enjoy!
Save yourself the hassle and buy Immaculate brand pie dough, it’s pre-made and delicious!
1 tsp. vanilla or imitation vanilla extract
1/4 cup of light brown sugar
2 tbsp. cornstarch
1 tsp. pumpkin pie spice
1 16 oz. can of pumpkin pie filling
1 cup of almond milk
Whipped Coconut Cream courtesy of Kathy from LunchBox.com
2 cans of full fat coconut MILK (not cream) *place in the refrigerator over night*
6 tbsp. of powdered sugar
1/2 tsp. of vanilla or imitation vanilla extract
I hope you put that coconut milk in the refrigerator, otherwise you won’t have whipped cream for your pie!
1. Preheat oven to 375. If using the Immaculate brand pie crust, take one roll out of the box and let it sit out for 45 minutes while you are making the filling. In a large bowl, mix together the almond milk, pumpkin, corn starch, brown sugar, vanilla and spice with a hand beater.
2. Form the crust into the inside of your pie dish. Poke a few holes in the bottom with a fork to get air pocket out. Pour the filling into the dish.
3. Bake at 375 for 55-60 minutes or until you can stick a fork in and out cleanly.
6. Once the pie is baked, chill it in the freeze for one hour.
7. To make the whip cream, retrieve the canned coconut milk from your refrigerator, carefully, without flipping or tossing the can. Open the cans and you should see a thick creamy substance that has gathered at the top. If you don’t, well, you didn’t keep the can in the refrigerator over night (8 hours atleast).
8. Scoop that substance out of the top of the can, you’ll find a syrup liquid underneath, keep that in the can.
9. Once you have scooped out the creamy substance into a mixing bowl, add the powdered sugar and vanilla extract. Then for about 10 minutes you’ll want to beat the cream in an up and down motion to get as much air into the cream as possible. It should double in size by the time you’re done beating. The cream is ready to eat immediately and can be refrigerated for of a couple of days before it loses its whip-cream texture totally (but I found it was still good to eat 3 days later).
10. Make sure to keep the pumpkin pie in the refrigerator.