This is Holly’s pumpkin pie recipe. Besides pumpkin and eggs, one of the stars of this recipe is sweetened condensed milk – or sweetened condensed coconut milk if you have dairy intolerance or allergy. We’ve included a basic gluten and dairy free pie crust recipe. You can simply substitute wheat flour and butter/shortening, or use your favorite pie crust recipe. Or use store bought. We won’t tell!
2 ½ cups gluten-free flour – we use Bob’s RedMill 1-1 All Purpose
a pinch of sea salt
1 tablespoon sugar
1 cup (2 sticks) dairy free butter, cut into chunks
1 teaspoon apple cider vinegar
about ½ cup cold water – you may not use all of it
Whisk flour, sea salt, and sugar in a large mixing bowl
Using a pastry blender, work the chunks of butter into the dry ingredients until it looks like coarse meal but still has some bigger, pea-sized bits.
Pour apple cider vinegar and a tablespoon of cold water over the top. Work in with a fork. Continue working until the dough comes together, adding water by the tablespoon until it becomes mostly cohesive. It will be relatively wet or shaggy.
Liberally flour your workspace and hands, and turn out the dough. Shape the dough into a ball and divide in half. Flatten each piece into a disc, wrap in plastic wrap or a ziploc bag, and refrigerate for about 30-45 minutes. You can refrigerate overnight, but make sure you give the dough at least as hour or so to warm up enough to roll out.
Roll out crust and transfer to pie dish. Fold over and crimp edges.
1 (15-oz) can organic pure pumpkin (or 2 cups fresh/frozen puree)
1 (11.25-oz) can sweetened condensed coconut milk
pinch sea salt
1 tsp cinnamon
1⁄2 tsp ginger
1⁄2 tsp nutmeg
¼ tsp cloves
Whisk it all together and pour it into your waiting pie crust. Bake in a 350F oven for about 40 minutes. Cover edges of crust with foil to prevent overbaking. We cover edges at the start and remove aluminum foil strips about 10 minutes before pie is done to allow crust to brown. Cool for 15 minutes and serve.