One of my favourite things to eat is pie. I could eat pie all day every day for the rest of my life. Savory and sweet pies are equally a love of mine. However, if I was forced to pick a favorite pie, pumpkin pie would be in my top three.
In the years since my husband found out that he is allergic to milk, I have gone almost pumpkin pie-less, relying only on the occasional pumpkin pie supplied by my mom and others for special dinners such as Thanksgiving and Christmas. It’s been a hard life.
This past Christmas, I became determined to put a stop to the pumpkin pie famine. I was going to make my own, and I was going to do it without dairy. Usually, pumpkin pie recipes call for canned milk, however I was sure that I could find a decent substitute. And so I started my search.
Eventually my search paid off. I came upon this recipe for Jamaican Spiced Pumpkin Pie in one of my back issues of Fine Cooking magazine. The recipe skips canned milk in favour of coconut milk, which happens to be my go-to milk substitute when baking as it’s rich and creamy, but doesn’t have a strong flavour. The result is an absolutely delicious pumpkin pie, with a fantastic texture as well, that is dairy free (and possibly gluten free depending on the crust you make). This pumpkin pie recipe is so good, it shouldn’t be saved just for a special occasion. Eat it all year round! I know we will.
Jamaican Spiced Pumpkin Pie
*makes 1 pie that serves 8
- 1 15 oz can pure pumpkin puree (not pie filling)
- 1 1/4 cups unsweetened coconut milk (full fat) (shaken) *look for fresh coconut milk in the dairy section near the soy or almond milk
- 3/4 cup packed light brown sugar
- 1 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 salt
- 1/8 grated nutmeg
- 4 large eggs, at room temperature
- 2 tbsp spiced rum (The rum flavour is very subtle. If you’re looking for more of a kick, up the rum to 3 tbsp)
- 1 pie crust (use a frozen pastry shell or your favourite pastry recipe – dairy free gluten free recipe here)
- Position a rack in the center of the oven. Set a heavy duty rimmed baking sheet on the rack and heat oven to 425°F.
- In large bowl, whisk the pumpkin, coconut milk, brown sugar, ginger, cinnamon, salt, and nutmeg until smooth. Whisk in the eggs and then the rum, until the mixture is smooth. Pour filling into pie crust.
- Put the pie on the heated baking sheet. Bake for 10 minutes and then reduce the over temperature to 350°F. Bake until the centre of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine), another 45 to 55 minutes. Transfer to a rack and cool completely before serving.