Dairy-Free Pumpkin Pie
Ingredients
- 3 largeeggs
- 15 ozpumpkin puree)
(or 2 cups fresh pumpkin puree
- 1 cfull fat coconut milk
- 1 tspvanilla extract
- ¾ clight brown sugar
- ½ tspsea salt
- 1 tspground cinnamon
- 1 ½ tsppumpkin pie spice
- 1 ¼ call-purpose flour
- ½ tspsea salt
- 1 tbspgranulated sugar
- ½ cvegan butter sticks
chilled, and cut into 1 inch pieces**
- ¼ cice cold water
Directions
Make the crust
- 1
Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
- 2
Add the vegan butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
- 3
Remove dough from the food processor (will be crumbly) and form into a round disc.
- 4
Wrap in plastic wrap and refrigerate for at least 60 minutes or overnight
Make the filling
- 1
In a large bowl, beat the eggs.
- 2
Whisk in the pumpkin, coconut milk and vanilla extract until combined.
- 3
Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.
Assemble
- 1
Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius).
- 2
Lightly grease a pie plate and set aside.
- 3
Roll out your pie dough on a well-floured surface (or pastry cloth) to fit the size of your pie plate.
- 4
Carefully transfer the dough to the pie plate and shape the crust how you want it to look.
- 5
Pour the filling into the unbaked pie crust and cover the crust with a pastry shield.
- 6
Bake for 15 minutes at 425 degrees F.
- 7
Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
- 8
Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
Dairy-Free Pumpkin Pie
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About this Recipe
Looking for the ultimate homemade dairy-free pumpkin pie that tastes just like the classic? This dairy-free pumpkin pie recipe delivers all the creamy, spiced goodness you crave, perfect for your Thanksgiving table or any fall gathering. It’s a must-make dessert that doesn't compromise on flavor or texture.
Why This Recipe Works
The magic behind this recipe's incredibly creamy texture is full-fat coconut milk, which provides a luscious richness without any dairy. Combined with a generous blend of cozy fall spices, it creates a pie that truly stands out from scratch. The combination ensures a perfectly sweet and aromatic pumpkin pie that's simply irresistible.
Prepare for a slice of pure autumn bliss. Each bite of this coconut milk pumpkin pie is a symphony of sweet pumpkin and warm, aromatic spices like cinnamon and pumpkin pie spice. The texture is smooth and velvety, a delightful contrast to the tender, flaky crust, offering that comforting, familiar taste we all love during the holidays. It's a dessert that feels both traditional and effortlessly modern, perfect for those seeking a dairy-free option without sacrificing tradition.
Customization & Variations
While this recipe shines as is, you have options for personalizing it. You can easily swap canned pumpkin puree for fresh pumpkin puree if you prefer, embracing the true from-scratch spirit. For the crust, the recipe calls for vegan butter sticks, ensuring the entire pie remains dairy-free and wonderfully flaky.
This homemade dairy-free pumpkin pie is the quintessential Thanksgiving dessert, but it's equally delightful for any fall gathering. Serve it as the grand finale to a festive meal, perhaps with a dollop of your favorite dairy-free whipped topping.