Dairy Free Pumpkin Pie

Learn how to make a simple dairy free pumpkin pie, complete with a flaky homemade dairy free pie crust. With a silky smooth, sweet pumpkin filling loaded with cosy spices, it really is much easier to make than you may think! Whether you’re wanting to make this fall favourite for Thanksgiving dessert, or just as a delicious end to a dinner party, this is the recipe you need if you can’t have dairy.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 261kcal

Author Sally

Equipment

quiche/pie baking dish

Ingredients

1 pie crust homemade or store bought
425 grams / 15 ounces / 1 ¾ cups pumpkin puree
¾ cup white sugar/granulated sugar
2 eggs room temperature
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
1 cup coconut milk
1 teaspoon vanilla extract

Instructions

Blind Baking (if required)

If you’re using a homemade pie crust, you’ll need to blind bake the crust first.
Preheat the oven to 350°F / 180°C.
Remove the dough from the fridge and let it sit at room temperature for 10 minutes to make it easier to roll. Roll the dough out on a lightly floured surface to fit your pie dish, leaving a slight overhang.
Transfer the dough to the pie dish and gently press it into the base and sides. Trim the overhang and crimp or flute the edges, or press them down with a fork.
Scrunch up a sheet of baking paper (this makes it easier to shape), then place it over the pie crust. Fill with pie weights, dried beans, or rice.
Bake for 20 minutes, then carefully remove the weights and baking paper. Prick the base a few times with a fork.
Return the crust to the oven and bake for a further 10-15 minutes, or until the base looks dry and the edges are lightly golden.
Allow the crust to cool completely before adding the filling.

Make the Pumpkin Pie

In a large bowl, whisk together the pumpkin puree, white sugar, eggs, pumpkin pie spice, salt, and vanilla extract until smooth.
Gradually whisk in the coconut milk until fully combined.
Pour the filling into the prepared pie crust. Smooth the top and gently tap the dish on the bench to release any air bubbles.
Bake for 50-60 minutes, or until the filling is just set but still wobbles slightly in the centre.
Remove from the oven and let the pie cool completely. It will continue to set as it cools.
Once cool, refrigerate until ready to serve. Serve with dairy free whipped cream, ice cream, and a sprinkle of cinnamon if desired.

Notes

Pumpkin Pie Spice: if you don’t have it, or don’t want to mix up the blend, you can substitute with ¾ teaspoon cinnamon, ¼ teaspoon ginger and ¼ teaspoon nutmeg.

Gluten Free Option: the pumpkin pie filling is gluten free as written, so you’ll just need to use a gluten free pie crust, again either homemade or store bought.

Nutrition