Dairy Free Pumpkin Pie
This dairy free pumpkin pie recipe is everything you want from the classic Thanksgiving dessert: silky, spiced, and perfectly set, minus a drop of milk or cream. A can of full fat coconut milk stands in for the usual evaporated milk, and honestly, you would never guess the difference.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Electric hand mixer or whisk
- Rolling Pin
- pie weights or dried beans
- Aluminum foil
- Wire cooling rack
- Measuring cups and spoons
- Rimmed baking sheet to catch drips
- Sharp knife for slicing
Ingredients
- 1 unbaked 9 inch pie crust homemade or store bought, check label for dairy
- 15 oz canned pumpkin puree 425g, not pumpkin pie filling
- 3 large eggs
- 3/4 cup packed brown sugar 150g
- 1 can (13.5 oz) full fat coconut milk 400ml, well shaken
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
For Serving
- Dairy free whipped topping for serving
Instructions
- Preheat oven to 425°F (220°C). Roll out pie crust on lightly floured surface to 12 inches across. Transfer to 9 inch pie dish, press into bottom and up sides. Trim excess to 1/2 inch beyond rim, fold under and crimp edges.
- Line crust with crumpled parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes until edges just start to turn golden. Remove weights and parchment, set aside to cool slightly. Leave oven on.
- In large mixing bowl, whisk pumpkin puree and brown sugar together until no lumps remain. Add eggs one at a time, whisking well after each addition.
- Gradually pour in full fat coconut milk while whisking constantly. Add cinnamon, ginger, cloves, nutmeg, and salt, then whisk until fully combined. Stir in vanilla extract last. Whisk another 30 seconds to ensure spices are evenly distributed.
- Place par-baked crust on rimmed baking sheet. Pour pumpkin filling into warm crust, filling almost to the top. Loosely cover edges with aluminum foil if they are already deeply golden to prevent over browning.
- Bake at 425°F for 15 minutes. Reduce temperature to 350°F (175°C) without opening oven door too wide and continue baking for 40-45 minutes. Pie is done when edges are set and center still has a slight jiggle when gently shaken.
- Remove from oven and set on wire cooling rack. Cool at room temperature for about 2 hours. Center will continue to firm up as it cools.
- Transfer to refrigerator and chill for at least 3 hours, or overnight for cleanest slices. Run thin knife around edge of crust before slicing. Slice into 8 wedges with sharp knife, wiping blade clean between cuts. Top with dairy free whipped topping just before serving.
Notes
- Always shake the can of coconut milk well, or whisk it smooth first, since the cream and liquid separate in the can.
- Use canned pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- Don't skip the par-bake on the crust, or the bottom can turn soggy under the wet filling.
- Pull the pie while the center still jiggles slightly. It firms up completely once chilled.
- Let the pie chill for at least 3 hours before slicing so it sets properly.
- For a fully vegan version: replace the eggs with 3 tablespoons cornstarch whisked with 1/4 cup water and use a vegan pie crust.
- For gluten free: swap in a gluten free pie crust or a press-in almond flour crust.
- Store leftovers covered in the refrigerator for up to 4 days. To freeze, wrap cooled, unsliced pie tightly in plastic wrap and foil, freeze for up to 1 month. Thaw overnight in refrigerator before serving.
- This pie is best served cold or at cool room temperature. If you prefer it slightly warm, let individual slices sit at room temperature for 20-30 minutes before serving.
Nutrition
Serving: 1sliceCalories: 280kcalCarbohydrates: 35gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 220mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 130IUVitamin C: 4mgCalcium: 4mgIron: 10mg
Tried this recipe?Let us know how it was!