📝 About This Recipe
This exquisite Pareve Pumpkin Pie defies the notion that dairy is required for a rich, custardy texture. By utilizing a blend of creamy coconut milk and traditional warm spices, we create a velvety filling that honors the classic American holiday tradition while remaining strictly non-dairy. The result is a deeply flavorful, aromatic masterpiece with a flaky, golden crust that serves as the perfect centerpiece for any festive kosher meal.
🥗 Ingredients
Flaky Pareve Crust
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Vegetable shortening (cold and cubed)
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Salt
- 3-5 tablespoons Ice water (added one at a time)
Velvety Pumpkin Filling
- 15 ounces Pumpkin purée (pure pumpkin, not pie mix)
- 1 cup Full-fat coconut milk (shaken well before measuring)
- 3/4 cup Brown sugar (packed)
- 3 Large eggs (at room temperature)
- 1 tablespoon Cornstarch (for structural stability)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
- 1 1/2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1/2 teaspoon Salt
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, sugar, and salt for the crust. Using a pastry cutter or two forks, work the cold shortening into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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2
Gradually drizzle in ice water, one tablespoon at a time, tossing with a fork until the dough just begins to come together. Do not overwork.
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3
Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 60 minutes to allow the gluten to relax and the fats to chill.
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4
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
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5
Carefully transfer the dough to a 9-inch pie plate. Trim the edges to a 1-inch overhang, fold them under, and crimp decoratively with your fingers or a fork.
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6
Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12 minutes, then remove weights and parchment and bake for another 5 minutes until the bottom is set. Set aside to cool slightly.
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7
Reduce the oven temperature to 350°F (175°C).
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8
In a large bowl, whisk the three eggs with the brown sugar until smooth and slightly pale.
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9
Stir in the pumpkin purée, cornstarch, cinnamon, ginger, cloves, nutmeg, and salt. Mix until no lumps of pumpkin remain.
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10
Slowly pour in the coconut milk and vanilla extract, whisking gently until the filling is completely homogenous and silky.
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11
Place the pre-baked pie shell on a rimmed baking sheet (to catch any spills) and pour the pumpkin mixture into the crust.
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12
Bake for 50 to 60 minutes. The pie is done when the edges are set and slightly puffed, but the center still has a slight, gelatinous jiggle when nudged.
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13
Remove from the oven and place on a wire rack. Allow the pie to cool completely at room temperature for at least 3 hours. This is crucial for the set.
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14
Once cooled, refrigerate for another 2 hours or overnight before slicing to ensure clean, perfect wedges.
💡 Chef's Tips
Always use full-fat canned coconut milk rather than the refrigerated carton version for the best creamy mouthfeel. If the crust edges are browning too quickly, loosely cover them with a pie shield or strips of aluminum foil halfway through baking. For the cleanest slices, wipe your knife with a warm, damp cloth between every single cut. Avoid over-beating the eggs to prevent large air bubbles from forming on the surface of your finished pie. If you prefer a lighter flavor, you can substitute the coconut milk with an equal amount of rich oat milk or soy creamer.
🍽️ Serving Suggestions
Top each slice with a generous dollop of whipped coconut cream or a pareve non-dairy whipped topping. Serve alongside a steaming cup of spiced apple cider or a robust dark roast coffee. A drizzle of salted caramel sauce (made with vegan butter) adds a sophisticated modern touch. Scatter a few toasted pepitas (pumpkin seeds) on top for a delightful crunch and visual contrast.