Happy Thanksgiving! This time last year, we were one week away from our wedding, hanging in the Eastern Townships with my family. I attempted my first pumpkin pie last year, and it turned out so well, that I was put in charge of dessert again this year. I relied heavily on my Oma's fool-proof shortbread tart crust, and adapted a basic filling recipe to my dairy-free needs. Simple and delicious. I hope you like it.
PUMPKIN PIE // ~11" tart pan
Ingredients:
crust//
1/2 cup butter (lactose free), room temperature
1/2 cup white sugar
1 to 1-1/2 cups all-purpose flour
1 egg
filling//
1 15oz can pumpkin pureée
~14oz can sweetened condensed coconut milk
2 large eggs
1 tsp cinnamon
1 tsp pumpkin pie spice
alternate filling if you can't find sweetened condensed coconut milk//
1 cup pumpkin puree
2 eggs
1 cup full fat coconut milk
1 tsp vanilla
2 tsp pumpkin pie spice
1/2 cup maple syrup
1/4 cup white sugar
What to do:
Place all the crust ingredients in a large bowl, starting with 1 cup flour, and use your hands to combine. Continue to add flour until the dough is smooth and not sticky. Shape dough into a ball. Sprinkle the tart pan with a bit of flour, and transfer dough ball to the pan. Using the heel of your palm, spread and press the dough into the pan, starting from the centre, ensuring an even crust. Crimp the edges with your thumb.
Whisk together the filling ingredients, then pour into the crust. Use an offset spatula to smooth out the top.
Bake at 425 for 15 minutes, then 350 for 20 minutes.
Remove from oven and let cool before serving.