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Pecan-Coconut Crusted Pumpkin Pie (Dairy-Free)

This 31 Days of Homemade Halloween series would not be complete without a good ol’ fashioned pumpkin pie. Well, except mine isn’t really old fashioned…. you could call it a “New Age” pumpkin pie. Originally I was going to bake this pie with a homemade lard crust but I got to looking around online and realized there were too many steps involved; I was feeling lazy.

I had already gone to the store and missed out on my chance of buying pre-made crusts so I was borderline screwed. I did a little research and decided upon a pecan crust. Who doesn’t like pecans anyway? I found THIS recipe and had to modify it since I do not believe in fake butter-like substances and I can’t really have dairy. I decided to use lard but you could also use coconut oil as well (or butter if you aren’t sensitive to it).

This pecan-coconut crusted pumpkin pie is OUT. OF. THIS. WORLD. I’m not kidding and I’m not being biased — this pie really is delicious and I personally think it knocks the ol’ fashioned pumpkin pies out of the park. The creamy goodness of the filling with the crunchy, coco-nutty  toasted crust is like fireworks in the mouth. I think the crust is the heavy hitter; my husband said it’s his new favorite. The homemade coconut whipped cream really does top it off with a light, airy taste. Pure heaven in the mouth.

My mother-in-law despises pumpkin pies and she kept cutting slivers from one of the two pies. I joked that the next time I came into the kitchen, half the pie would be gone. 😉 Are you guilty of sliver-eating pies? It’s like, you cut a sliver so you feel better about not eating a huge piece but you find yourself coming back for more because the sliver is too dang small and the pie is so dang good.

No worries, I won’t judge you if you are guilty of it — it’s totally understandable and I can completely relate. However, now I just opt to go for the huge piece because I have somewhat of a sweet tooth. 🙂

This “New-Age” pumpkin pie is definitely a refreshing alternative to the same pies that are found around the dinner tables during the holiday season. I promise you and your family will not be disappointed.

Pecan-Coconut Crusted Pumpkin Pie (Dairy-Free)
Ingredients for Filling (serving size: two, 9" standard pies)
  • 2 cups pureed pumpkin (learn how to make your own pumpkin puree HERE)
  • 3 pastured eggs
  • 8-9 oz coconut cream (top, creamy portion of coconut milk, you can use this brand of coconut cream or refrigerate a can of full-fat coconut milk overnight and skim top)
  • ⅔ cup rapadura (where to buy)
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ½ tsp cloves
For the crust
  1. Preheat oven to 350º.
  2. Put all your dry ingredients into a food processor and pulse until pecan and coconut look like coarse sand.
  3. Add in vanilla and lard; pulse until lard has broken down into small pieces (smaller than peas).
  4. Place into tart pan and push mixture down to cover the bottom and mold into sides. Place in oven for 7-8 minutes to set; let cool.
Instructions for Filling
  1. Place all ingredients, except for eggs, in a bowl and mix well.
  2. Lightly beat eggs in a separate bowl; add to pumpkin mixture.
  3. Pour into two homemade pecan-coconut pie crusts and bake for around 50 minutes or until a knife comes out clean.
Nutrition Information
Serving size: one 9" pie or tart pan

Coconut Whipped Cream:

The most important thing when making coconut whipped cream is to chill all utensils beforehand and DO NOT SHAKE COCONUT MILK. I placed my whisk beaters in the freezer and put the can of coconut in the refrigerator for about 45 minutes. If you can remember to put the bowl in the freezer as well, you’re golden (I, on the other hand, did not remember).

Ideally, you would also want to keep the coconut milk in the refrigerator for as long as you can (the night before is always great). If you are like me, things do not usually go as planned, so if you can have it chilling for at least 45 minutes, that is better than nothing.

How To –>To make the whipped cream, scoop out the top portion of the coconut milk (only the thick part) and place into chilled bowl. Add 1/2 tsp homemade coarse “powdered” sugar and blend on high (with your chilled beaters) for 3-5 minutes. If at this point, your whipped cream is still liquidy, place the whole bowl in the freezer for about 15 minutes.

This will firm up the coconut whipped cream so you can make pretty designs with it.

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