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Best gluten-free/cf Pumpkin Pie Using Coconut Milk!

cyberprof

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cyberprof Enthusiast
cyberprof
Posted

This is the first year subbing for dairy at Thanksgiving. I experimented and made a small portion of the Libby's recipe with coconut milk and a portion with evaporated milk for a taste test. The coconut milk version was even BETTER than the original.

The recipe calls for 12 oz. of evaporated milk, but I used about 8-9 ounces of coconut milk. However, the pie took longer to cook and set in the center, so be careful that your crust doesn't burn (cover edges with aluminum foil).

I used Rebecca Reilly's oil pie crust, which is a "pat-in" crust - no rolling and no dairy. I'll let you know how that turns out.

~Laura

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Mother of Jibril Enthusiast
Mother of Jibril
Posted

What a good idea!

I just finished baking a pumpkin DISASTER. I boiled almond milk (to evaporate some of the water) in place of the cow's milk... which I think was ok. The problem was the crust... a clerk at our co-op recommended gluten-free cookies (to make something like a graham-cracker crust), but the cookies burned and the whole thing looks terrible. Good thing the rest of our meal turned out well :P

The kicker is that after I poured the filling over the cookies, I looked at the package and realized the first ingredient is corn flour. I can't eat corn! So it was a gluten-free experiment for nothing :lol: My husband doesn't have a gluten problem.

We have one more can of pumpkin... maybe I'll try just baking it in a glass bowl without a crust.

cyberprof Enthusiast
cyberprof
Posted
  • Author
What a good idea!

I just finished baking a pumpkin DISASTER. I boiled almond milk (to evaporate some of the water) in place of the cow's milk... which I think was ok. The problem was the crust... a clerk at our co-op recommended gluten-free cookies (to make something like a graham-cracker crust), but the cookies burned and the whole thing looks terrible. Good thing the rest of our meal turned out well :P

The kicker is that after I poured the filling over the cookies, I looked at the package and realized the first ingredient is corn flour. I can't eat corn! So it was a gluten-free experiment for nothing :lol: My husband doesn't have a gluten problem.

We have one more can of pumpkin... maybe I'll try just baking it in a glass bowl without a crust.

Sorry about the disaster... goes with the territory, I guess.

I really like pumpkin pie without the crust. I would do that, except my darling son likes eating "normal" pie.

The press-in crust was good, while the other crust I made for the apple galate wasn't very good at all.

angieInCA Apprentice
angieInCA
Posted
We have one more can of pumpkin... maybe I'll try just baking it in a glass bowl without a crust.

I baked a pumpkin custard (pie no crust) today just using the Libby recipe. It turned out great with a bit shorter cooking time, very creamy. I think the coconut milk is a great idea.

ang1e0251 Contributor
ang1e0251
Posted

You can make a standard pie crust from the back of your shortening can with your favorite flour blend. It's delicious and also good for chicken pot pie. I also like the pumpkin without crust sometimes. I will definately try it with coconut milk. Thanks for the tip!

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