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Prep Time:20 minsAdditional Time:12 hrs 10 minsTotal Time:12 hrs 30 minsServings:10Yield:1 pieJump to Nutrition Facts
Prep Time:20 minsAdditional Time:12 hrs 10 minsTotal Time:12 hrs 30 minsServings:10Yield:1 pie
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:12 hrs 10 mins
Additional Time:
12 hrs 10 mins
Total Time:12 hrs 30 mins
Total Time:
12 hrs 30 mins
Servings:10
Servings:
10
Yield:1 pie
Yield:
1 pie
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupwhole-wheat flour½cupall-purpose flour1teaspoonkosher salt, divided½cupvegetable shortening, cubed and frozen4-5 tablespoons ice water1(15 ounce) canpumpkin¾cuplight coconut milk (see Tip)¾cuppacked light brown sugar¼cupcornstarch1teaspoonvanilla extract½teaspoonground cinnamon¼teaspoonground ginger¼teaspoonground nutmeg1(9 ounce) tubDairy-free coconut whipped topping, thawed
Cook Mode(Keep screen awake)
Ingredients
1cupwhole-wheat flour
½cupall-purpose flour
1teaspoonkosher salt, divided
½cupvegetable shortening, cubed and frozen
4-5 tablespoons ice water
1(15 ounce) canpumpkin
¾cuplight coconut milk (see Tip)
¾cuppacked light brown sugar
¼cupcornstarch
1teaspoonvanilla extract
½teaspoonground cinnamon
¼teaspoonground ginger
¼teaspoonground nutmeg
1(9 ounce) tubDairy-free coconut whipped topping, thawed
DirectionsPulse 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.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.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.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.TipBe sure to shake and stir the coconut milk to combine well before measuring.To make aheadRefrigerate for up to 24 hours.Equipment9-inch pie pan; parchment paper; pie weights (or dried beans)Associated RecipeCoconut Whipped CreamOriginally appeared: EatingWell.com, February 2020
Directions
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.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.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.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.TipBe sure to shake and stir the coconut milk to combine well before measuring.To make aheadRefrigerate for up to 24 hours.Equipment9-inch pie pan; parchment paper; pie weights (or dried beans)Associated RecipeCoconut Whipped Cream
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.
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.
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.
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
Coconut Whipped Cream
Originally appeared: EatingWell.com, February 2020
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Nutrition Facts(per serving)279Calories14gFat37gCarbs3gProtein
Nutrition Facts(per serving)
- 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.
