Gluten Free Deep Dish Pumpkin & Coconut Cream Pie

Gluten Free Deep Dish Pumpkin & Coconut Cream Pie

If you’re looking for a dairy free, gluten free pumpkin pie, you’ve got to try my Gluten Free Deep Dish Pumpkin & Coconut Cream Pie recipe!

I know many of you want recipes that travel well this time of year for potlucks and family parties. Luckily, this gluten free dairy free pumpkin pie recipe is very road friendly, unlike most pumpkin pies.

Gluten Free Deep Dish Pumpkin & Coconut Cream Pie

THE RECIPE

INGREDIENTS

For pie crust:

  • 12 ounces gluten free animal cracker cookies
  • 3/4 cup packed brown sugar
  • 3/4 cup vegan or dairy free buttery spread, melted
For pie filling:
  • 1 (15 ounce) can pumpkin puree
  • 2 large eggs
  • 3/4 cup soy or coconut vanilla yogurt
  • 3/4 cup packed brown sugar
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon gluten free vanilla extract
  • 1/2 teaspoon fine sea salt
For whipped coconut cream layer:
  • 2 (14 ounce) cans coconut cream, chilled in refrigerator overnight
  • 1/2 cup sugar
  • 2 teaspoons gluten free vanilla extract
  • 2 teaspoons decorative sugar
  • 1/2 teaspoon cinnamon



INSTRUCTIONS

For pie crust:

  1. Preheat oven to 350 degrees F.
  2. Put cookies in blender or food processor and pulse until the cookies are crushed into fine crumbs. Put the crumbs into a medium sized bowl.
  3. Add brown sugar and whisk until combined and there are no lumps.
  4. Add melted buttery spread. Stir until the mixture is crumbly.
  5. Place the cookie crumb mixture into a 9-inch spring form cake pan. Using the flat bottom and sides of a drinking glass, pack down the crumbs on the bottom and up the sides of the cake pan.
  6. Bake the crust until set but not browned for 10 to 12 minutes. Remove from oven and let cool on a wire rack for 15 minutes.
For pie filling:
  1. Blend pumpkin puree, eggs, yogurt, brown sugar, pumpkin pie spice, vanilla and salt in a blender.
  2. Place the cake pan on a baking sheet.
  3. Pour the filling in the pie crust evenly to the edges.
  4. Bake until the filing is just set, about 35 minutes. The center may appear soft, but will firm up when cooled. Let the pie cool on a wire rack to room temperature. Loosely cover with plastic wrap and refrigerate until chilled for 2 to 3 hours.
For whipped coconut cream layer:
  1. While pie is cooling in refrigerator, place bowl and wire whip beater from your stand mixer in refrigerator or freezer to chill.
  2. Prepare the coconut whipped cream by spooning the chilled coconut cream into the chilled bowl. Add sugar and vanilla.
  3. Whip on medium high like you would whipping cream until it’s light and fluffy and there are no little chunks. Do not over beat.
  4. Carefully spoon coconut cream on to pumpkin pie layer and smooth top with a spatula or back of a large spoon.
  5. Mix decorative sugar and cinnamon together and sprinkle on top. Save extra cinnamon sugar for garnishing individual pieces if you wish.
  6. Refrigerate pumpkin pie until serving time if you like a mousse like pie. You can also freeze it for several hours if you prefer a firmer freezer like pie. Both are pumpkin-licious!


This recipe and image adapted from: www.thismamacooks.com

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