Published November 6, 2013 - Last Updated January 22, 2021
Coconut Macaroon Pumpkin Pie – Make a delicious gluten free, dairy free pumpkin pie with sweet coconut macaroon crust. Dairy free, gluten free recipe, tastes amazing!
So by now you all know that the Thanksgiving and Hanukkah holidays coincide this year, which happens to be a once-in-a-lifetime coincidence. This whole idea got my imagination going. While contemplating several potential flavor combinations for “Thanksgivukah,” none made me more excited than the idea of marrying two of my favorite desserts – coconut macaroons and pumpkin pie. The idea of taking a Jewish holiday classic like macaroons and making it into a pie crust, then filling it with pumpkin custard, made my mouth water. The macaroon crust was easy enough to make gluten free, I simply used my coconut macaroon recipe as a base. Then I figured hey, as long as I’m using coconut, why not use coconut milk in the custard and make this pie dairy free as well? That way, people with a variety of food sensitivities can enjoy it. It seemed like a simple enough concept, but it actually took several tests to get this one right. Together with my assistant Ashley, we made several versions of the pie. Each one was good, but I didn’t want good… I wanted perfect! At first the crust was soggy, then the edges baked too fast, then the custard was too soft, then the sweetness level wasn’t where I wanted it to be. Finally we nailed it. I can now say with pride that this is THE BEST pumpkin pie I’ve ever tasted. For reals!
I love a lot of things about this pie, but what I love most is how many people will be able to enjoy it. Those with dairy sensitivities can have a luscious lactose-free pie experience. People with gluten issues will have no trouble here. My kosher friends can eat this after a holiday turkey without mixing milk and meat. Then there are the people who will make it just because it sounds so freaking delicious. Trust me, it is. You won’t miss old fashioned pie crust, promise!
I added a dollop of freshly whipped cream to the top of my pie slice. I’m not dairy-sensitive and I like whipped cream on my pie, plus it made for a prettier picture. I tried my hand at several coconut whipped cream recipes, but I wasn’t happy with any of them… I’m still working on perfecting that one for you guys. There are some dairy-free alternatives out there including brands made from rice, soy and Rich Whip for kosher folks. Or just eat the pie without any topping. I promise you won’t be missing anything. This pie is beyond delish. I’m so excited for you to try it! Thanksgivukah for the win!!
Note: This recipe can also be made for Passover, though strictly kosher folks may have a hard time finding coconut milk with a KFP certification. As an alternative you can make your own coconut milk.
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Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...