Not another Pumpkin Pie recipe??!!

mmm....smells ready to eat!

Are you sick of seeing Pumpkin Pie recipes as we get closer and closer to T-day? If so, I apologize truly, but it’s got to be done. One thing I can promise you is that I be you haven’t seen too many that include coconut milk and are dairy free (as in cow/sheep/goat-based products. They still have eggs, but that is a different class of animals entirely).

I’ve made the pumpkin pie so many times for so many people and they all love it. The proof is in the picture here: I am whipping it up for a cooking class ad the Davis Food Coop (Did you get your Diestel turkey for this year yet??) One thing to watch out for: it takes a bit longer to ‘set’ than a regular pumpkin pie, so plan to bake it a couple of hour early.

Whatever your plans and whomever you feed remember that the operative word in Thanksgiving is “THANKS”. Be grateful and accept compliments and expressions of gratitude that come your way. I think people have a harder time taking in gratitude (for them from others) than giving it out at times. Both are a part of the balance of life 🙂

Pumpkin Pie (PS: you can also just use any regular crust. PPS: if you live in Davis, Nugget market has organic whole wheat pie crusts on sale for $1.99 each. Yowza!)

This variation is slightly more mousse-like than its original counterpart. You can vary the amount of agave nectar, depending upon how sweet you like it. You can The pie filling is milk-free, for those who are lactose intolerant.

1 large can of pumpkin (make sure it is pumpkin and not pumpkin pie mix)
¾ can of coconut milk
2 organic eggs
2 tsp: nutmeg, cinnamon, cloves (add more if you like things rather spicy)
1 tsp lemon zest or lemon extract
½ – 3/4 cup agave nectar, brown rice syrup or other unrefined sugar
1 Tbsp blackstrap molasses + molasses for drizzling
1 pre-made spelt crust (Whole foods, Lifesource or Wild oats) OR banana/walnut crust (see below)

Mix all ingredients in a large mixing bowl until smooth. Pour into a 9” pie crust. Drizzle 1 spoonful of blackstrap molasses on top of the pie (you can even write something if you’d like).
Bake at 425 for 40-50 minutes, until a knife comes out clean from the center and edges are browned. Serve warm.

Banana Walnut crust:
2 ripe bananas, mashed with a fork
½ cup finely chopped walnuts
Cinnamon, to taste
Mix the three ingredients in a bowl and then press into the bottom of the greased pie baking dish.

One thought on “Not another Pumpkin Pie recipe??!!

  1. Gladys November 25, 2011 / 9:04 pm


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