Patrick’s Pumpkin pie – dairy-free!

Many people suffer from dairy and Alpha-Gal allergies, which make it difficult to find and enjoy foods we are accustomed to.The holidays can be especially tough, so this Thanksgiving, I went searching for a pumpkin pie recipe that my alpha-gal allergic husband could eat.He loved it!

This one was a hit for our family. It is delicious and no one would ever know it is completely dairy-free.

I’m sharing it with you in the hopes that anyone with dairy or alpha-gal allergies will once again be able to enjoy pumpkin pie, complete with whipped topping!

Dairy-free Pie Crust

1 1/2 cups flour

1/4 teaspoon salt

1/2 cup coconut oil, solid at room temperature

2 tablespoons chilled vodka (optional)

2 tablespoons cold water (or 4 tablespoons if not using vodka)

1.Mix together the flour and salt and put in the fridge along with a fork or pastry cutter for 30 minutes or in the freezer for 15 minutes.

2.Once chilled, add one tablespoon of coconut oil and cut it into the flour until there are no large chunks. Continue adding the remaining coconut oil this way one tablespoon at a time. Your mixture should look like course meal or course sand without any large chunks of coconut oil.

3.Combine the vodka and the water and sprinkle one tablespoon over the dough. Gently mix to combine before adding a second tablespoon. Continue mixing and adding liquid until the dough starts to stick together and you can press it into a ball. You might not need all the liquid, or you might need more, depending what brand of flour you’re using.

4.To prevent the dough from sticking to the counter, cover the counter with plastic wrap. Place your dough ball on the plastic wrap and knead it a couple of times to incorporate all the loose crumbs. Roll it out to the size of your pie plate then slide your hands under the plastic wrap and flip it into your pie plate. Press it down into the plate, cut off any overhang, flute the edges and prick the bottom with a fork.

5.You can use this pie crust recipe for any pie, not just this pumpkin pie!If you make a pie that calls for a pre-baked crust, remember to prick the bottom with a fork to keep it from bubbling.

Cold ingredients are the key to a great pie crust, and overworking the dough results in a tougher crust. So why use Vodka?There is science behind getting a super flaky crust with vodka; it reduces the formation of gluten and makes the dough easier to roll out, resulting in a flakier crust.

The alcohol evaporates during baking so it doesn’t have a strange taste. However, the vodka is totally optional and this dough will work fine if you don’t want to add it. Just replace it with water and be careful not to overwork the dough.

Pumpkin pie filling

• 3 large eggs
• 1 15 oz can pumpkin puree (or 2 cups fresh pumpkin puree) -- not pumpkin pie filling.
• 1 cup full fat coconut milk
• 1 tsp vanilla extract
• ¾ cup light brown sugar
• ½ tsp sea salt
• 1 tsp ground cinnamon
• 1 ½ tsp pumpkin pie spice

Pour the filling into the crust and bake at 425 degrees for 15 minutes, then reduce the temperature to 350 and bake for 50-60 minutes, until a knife inserted in the middle comes out clean.Use of a pie crust shield or aluminum foil around the edges will keep the crust from burning.

Cool on a wire rake for 2 hours then serve with whipped coconut milk.I hope you family enjoys this pie as much as we did!The next time I make this, I will take pictures and add to the recipe.