Desserts

Dulce de Leche Pumpkin Pie

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I used to hate pumpkin pie, but now I can’t imagine Thanksgiving dinner without it. It’s totally indispensable, in my humble opinion. It should also be easy to prep without cutting corners, spending hours in the kitchen or compromising nutrition. This pumpkin pie recipe is a bit on the healthier side, but tastes absolutely Ah-ma-zing; you’ve got to give this a try! I just can’t stop eating it. I will gladly eat it cold out of the fridge on a late evening raid or warm some up in the oven (when I have a little more patience). Well, it does have 3 tablespoons of home-style dulce de leche AND I serve it with homemade coconut whipped cream. Need I say more? Actually (yes). I have a vegan, coconut-based dulce de leche recipe on the blog that takes only 2 ingredients and goes great with this pie. I’ve said it all.

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The coconut whipped cream is entirely dairy-free & the perfect topping for this dessert. It’s also highly addictive; I like to give my readers full disclosure before they go out and make my recipes. So yep, folks listen up: don’t make this coconut whipped cream if you live by yourself. I mean it. Invite a friend over. You’ll have a friend for life.

I find coconut dulce de leche tends to be slightly runnier than the original, milk-based product. So I like to make it a day or two before and refrigerate it. It also thickens as it bakes with the pie. Great pumpkin pie should be dense, creamy & with a firm and fully set filling. You should be able to slice through it with your fork while eating it; cutting a perfect, no-drip piece each time.

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I put all my energy into making the best ever filling & the best ever coconut cream topping. And here’s a confession… Guys, I purchased a ready-made 9 inch gluten-free crust from Whole Foods. I wasn’t expecting much, but it was delicious & a huuuuge time-saver when you have 10 other dishes to make! P.S. Whenever I’ve made a gluten-free crust in the past from scratch, I’ve relied on trusty Bob’s Red Mill GF flour or Glutino- & I find they make for the best crust. You couldn’t even guess it’s gluten free, no one who tried it could! In my books, that’s always a win.

P.S. there’s also gluten-free (from scratch) crust recipes on the blog. Just saying.

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Dulce de Leche Pumpkin Pie

  • Servings: 8
  • Time: 1.5 hours
  • Print
Ingredients:
Filling
  • 1 + 1/2 (15-ounce cans) of pumpkin puree (roughly 2.5 cups of pumpkin puree)
  • 1/3 cup unsweetened almond milk
  • 3 tbsp of good quality dulce de leche (Tip: I have a vegan, coconut-based recipe on the blog, search dulce de leche!)
  • 2.5 heaping tbsp of cornstarch
  • 2 tsp of ground cinnamon
  • 1 tsp of nutmeg
  • 1/2 tsp of ginger
  • 1/4 teaspoon of sea salt
  • 1 tbsp of pure vanilla extract, love Madagascar vanilla!
  • 1/2 cup of coconut sugar
Coconut Whipped Cream
  • 1 can of full fat organic coconut milk, refrigerated overnight
  • 1 tsp of pure vanilla extract
  • 1/3 cup cane sugar OR 3 tbsp of pure maple syrup

Instructions

  1. Preheat oven to 350F degrees.
  2. Place ALL dry ingredients in a bowl (cornstarch, cinnamon, nutmeg, coconut sugar, sea salt) & whisk to combine.
  3. Place all wet ingredients into your blender or food processor (pumpkin puree, coconut or almond milk, vanilla extract, dulce de leche] Make sure to scrape down the sides. Dulce de leche will stick.
  4. Slowly add the dry ingredients mix. Blend well to incorporate.
  5. Pour the filling onto the ready-made pie crust, cover with aluminum foil & bake for about 55-70 mins.
  6. Allow to cool & set before serving. I like to keep it refrigerated & warm up a slice before serving.

Instructions For the Coconut Whipped Cream

( I like to do this the day before if am hosting, or while my pie bakes if it’s for a smaller group. It tastes so good when it’s freshly whipped!)

  1. Remove the can from the refrigerator & use only the thick, top part. Do not use the watery bottom, as it won’t ever thicken. (Neat trick: flip it before using it & the watery part will now be at the top. Drain it & only use the thick, creamy bottom.)
  2. Place in a chilled bowl & preferably use a mixer & beat for about 30-40 seconds until it’s creamy. Slowly incorporate the vanilla extract & cane sugar OR maple syrup.
  3. It’s really that easy, for best results: refrigerate before serving. I’ve only ever kept it in my fridge for up to 1 week in an airtight container. P.S. this stuff is SO good… it’s a miracle if you have any left after 1 week!

Happy Thanksgiving, Friends! 🙂 I am super grateful & humbled by all your support.

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