Ingredients
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1 cup whole-wheat flour
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½ cup all-purpose flour
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1 teaspoon kosher salt, divided
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½ cup vegetable shortening, cubed and frozen
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4-5 tablespoons ice water
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1 (15 ounce) can pumpkin
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¾ cup light coconut milk (see Tip)
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¾ cup packed light brown sugar
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¼ cup cornstarch
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1 teaspoon vanilla extract
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½ teaspoon ground cinnamon
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¼ teaspoon ground ginger
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¼ teaspoon ground nutmeg
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1 (9 ounce) tub Dairy-free coconut whipped topping, thawed
Directions
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Pulse whole-wheat flour, all-purpose flour and 1/4 teaspoon salt in a food processor until fully combined, 3 to 4 times. Add shortening; pulse until the mixture resembles coarse meal, 8 to 10 times. Drizzle 4 tablespoons ice water over the mixture; pulse just until moist clumps form, 5 to 6 times, adding up to 1 tablespoon water if needed. Gather the dough into a ball, and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
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Preheat oven to 400 degrees F. Lightly coat a 9-inch pie pan with cooking spray. Roll the dough into a 12-inch circle (about 1/8 inch thick) on a lightly floured surface. Fit into the prepared pan; fold edges under and crimp. Prick bottom and sides of the crust with a fork. Line the dough with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes; remove the weights and parchment paper. Continue baking until the edges of the crust are very lightly browned, 6 to 8 minutes. Transfer to a wire rack to cool completely, about 1 hour.
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Meanwhile, reduce oven temperature to 350 degrees F. Whisk pumpkin, coconut milk, brown sugar, cornstarch, vanilla, cinnamon, ginger and nutmeg in a large bowl until completely smooth. Pour the mixture into the cooled crust.
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Bake until the center is almost set, 45 to 50 minutes, shielding the edges with foil after 20 minutes to prevent excessive browning. Transfer to a wire rack and let cool completely, about 2 hours. Refrigerate the pie, covered, for at least 8 hours or up to 24 hours. Serve with whipped topping, if desired.
Tip
Be sure to shake and stir the coconut milk to combine well before measuring.
To make ahead
Refrigerate for up to 24 hours.
Equipment
9-inch pie pan; parchment paper; pie weights (or dried beans)
Associated Recipe
Nutrition Facts (per serving)
279 | Calories |
14g | Fat |
37g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Serving Size 1 slice | |
Calories 279 | |
% Daily Value * | |
Total Carbohydrate 37g | 13% |
Dietary Fiber 3g | 11% |
Total Sugars 18g | |
Added Sugars 16g | 32% |
Protein 3g | 6% |
Total Fat 14g | 18% |
Saturated Fat 6g | 30% |
Vitamin A 6620IU | 132% |
Vitamin C 2mg | 2% |
Folate 31mcg | 8% |
Sodium 202mg | 9% |
Calcium 35mg | 3% |
Iron 2mg | 11% |
Magnesium 37mg | 9% |
Potassium 199mg | 4% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.