My Sister’s Pumpkin Pie

With the New Year fast approaching (tomorrow), I didn’t want this year to go by without mentioning my sister’s pumpkin pie.  She made it for Thanksgiving and also for Christmas.  She’s diabetic and I’m vegan so she created a pie we could both eat using coconut milk.  She came up with this pie after I told her about a trick I learned from the blogs I follow about whipping coconut milk to the consistancy of whipped cream…for whipped cream!

As a “new-ish” vegan (it will be two years this coming March), you often think that there are so many things you have to give up, but I’m learning that is totally not true!  And if you are thinking about trying a meat and dairy free plant based diet, I want to encourage you. It may seem like a ton of work trying to figure everything out but there are so many great resources out there AND great products popping up in local stores, so don’t worry.  I must say that the resource that helped me out so much is Alicia Silverstone’s The Kind Life.  This book helps you dive into this life style change in steps by giving you ideas to help you in the transition. I totally recommend this book.  Also, there are my favorite blogs, the ones I mention frequently (Oh She Glows and Daily Garnish). They have helped me in such practical ways and their recipes are also so good! 

Right…the pie!  It is not a baked pie…it is a chilled pie. 

My Sister’s Pumpkin Pie


1 (15 oz) can pumpkin

1 (13.6 oz) can coconut milk (full fat)

3/4 cup sugar or sweetener equivalent

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1 package unflavored Gelatin (this may not be vegan, but you can substitute a vegan option like Agar found in health food stores and Whole Foods)

1/4 cup warm water

1 graham cracker crust pie shell (you can make your own using graham cracker crumbs and Earth Balance or butter or buy a pre-made one)


1. Put can of coconut milk in the freezer!  It needs to be well chilled.

2. Once coconut milk is well chilled, remove from freezer, open can and remove contents into a mixer bowl to be whipped. Whip until resembles whipped cream.

3.  While the coconut milk is whipping, mix one package of gelatin with the warm water.  Set aside.

4. Add all remaining ingredients (not the gelatin yet) and whip.  Once combined and whipped, slowly add the softened gelatin to the pumpkin mixture.  Whip.

5.  Pour contents into the pre-made graham cracker crust.  Place a lid or plastic wrap over the pie and chill until ready to serve.

Serve chilled.


Wishing you a wonderful New Year! 

Any big plans and dreams for the new year?

This entry was published on December 31, 2011 at 7:11 am. It’s filed under Blue Crocus Food and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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