Spirited Essence Works

Pumpkin Pie for Thanksgiving is obviously a staple. I am sure a good majority of us are enjoying leftover pie today. I normally just get my pumpkin pie filling out of can each year. This year since the boys were so pumpkin carving obsessed, I was able to make homemade pumpkin purée. We had gotten a white pumpkin this year.

I had never cooked with white pumpkin before. I do have to say it has it’s own pumpkin flavor. It’s a sweeter, richer taste. My husband is lactose intolerant. For my pumpkin pies, I make them with lactaid milk instead of sweetened condensed milk. But, I wanted to try something different. I bought a can of cream of coconut. For now on, I will never make a pumpkin pie without it. The pumpkin and coconut flavor together is amazing. I also have gluten intolerance in my family so the pie crust I made homemade and gluten free. Get ready for a burst of flavor and try out this recipe for yourself!

GFDF White Pumpkin Pie

Prep Time: 15 m

Cook Time: 1 h 10 m

Total Time: 1 h 25 m

Yield: 8 servings

Pie Crust (9-inch Pie)

Ingredients:

1/3 cup plus 1 Tbsp of Shortening

1 cup of GF flour

1/2 tsp of salt

2 to 3 Tbsp of water

Directions:

In a medium-sized bowl, mix all ingredients together until well combined. Pat all dough into a ball. Then roll it out to fit into greased 9-inch pie pan. Set aside.

White Pumpkin Pie Filling

Ingredients:

2 cups of white pumpkin purée

1 cup of cream of coconut

1/2 cup of brown sugar

3 eggs

1 tsp of vanilla extract

1/2 tsp of salt

1 tsp of cinnamon

1 1/2 tsp of pumpkin pie spice

Directions:

Preheat oven to 425 degrees. In a large bowl, whisk together all ingredients. Pour filling into prepared pie crust. Bake in oven 15 minutes. Then, reduce heat to 350 degrees. Bake for 50-55 mins or until knife inserted comes out clean. Pie may be slightly wobbly.

To firm, let pie cool for about 2 hours. Serve or refrigerate until ready to serve.

Enjoy!