Easy Pumpkin Pie without Evaporated Milk
You will need only 10 simple ingredients that you probably already have in your pantry to make this easy pumpkin pie without evaporated milk.
Servings: 8 servings
Calories: 203kcal
Equipment
Ingredients
- 1 pie crust if you are on AIP or paleo use my homemade AIP pie crust recipe
- 425 grams pumpkin purée 15 oz
- 125 ml hardened part of canned coconut milk see notes
- 3 Tablespoons arrowroot see notes for substitutions
- 3 Tablespoons maple syrup pure
- 1 teaspoon vanilla extract make sure to use AIP compliant vanilla extract if you are on AIP
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 360° F (180°C).
- Line or lightly oil a 9-inch (23 cm) metal deep dish pie pan. Transfer your pie crust to the prepared pan. Trim the edges as needed. Prick the pie crust with a fork to prevent it from inflating.
- Line the pie crust with parchment paper and fill with pie weights. Bake for about 10 minutes or until the edges just start to brown. Remove from the oven and set aside.
- Add the pumpkin purée, hardened part of coconut milk, arrowroot, maple syrup, vanilla extract, ground ginger, ground cinnamon, ground cloves and salt to a blender.
- Blend until smooth.
- Pour the pumpkin mixture into the pre-baked pie crust. Using a spatula, spread the pumpkin evenly and smooth out the top.
- Bake for about 45 minutes. Let cool, and then chill in the fridge for 4 hours or overnight until completely set. And voilà!
- Enjoy this pumpkin pie plain or serve with coconut whipped cream and an additional sprinkle of cinnamon.
Optional pie crust leaves to decorate
- To make the pie crust leaves, make or buy an extra pie crust. Roll out the dough about ⅛th inch thick. Using a sharp knife or leaf cookie cutters cut into leaf shapes. Place on a baking sheet and bake for 10 - 12 minutes at 360 degrees F (180°C).
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won't get this issue.
Arrowroot substitutions. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). If you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
Hardened part of coconut milk. You will need full fat canned coconut milk. Open your can of coconut milk and scoop out the hardened part of the coconut milk with a spoon. That's what you will use for this pumpkin pie recipe. Set aside the coconut water for a future smoothie recipe.
Nutrition
Calories: 203kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 182mg | Potassium: 197mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8269IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg