I have never really cared for pumpkin pie and though I’ve slowly grown to like it over thr last couppe.of years, though it must have a good size of whipcream on it. My kids still enjoy pumpkin pie, they love the whip cream the smooth creamy texture.
While I won’t eat a ton of pumpkin pie at Thanksgiving, I still want to enjoy a slice or two. So Iit was important to find a dairy free recipe that I can have for myself along side the kids regular pumpkin pie.
This recipe is so smooth and creamy, soft and while it does use coconut milk, it still has that pumpkin taste to it.
Prep time- 25 mins
Cook time- 75 mins
Total time- 1 hour 40 mins
Ingredients
Easy Peasy Pie Crust (alternatively use a gluten free pie crust)
- 1½ cups all-purpose or whole wheat pastry flour
- 1½ teaspoons sugar
- ½ teaspoon salt
- 6 tablespoons oil (your baking oil of choice)
- 3 tablespoons cold water
Dairy-Free Soy-Free Pumpkin Pie Filling
- ½ cup brown sugar, firmly packed
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg or allspice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 large eggs (see egg-free note above for vegan option)
- 1 15-ounce can pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup regular, full-fat, canned coconut milk (see Notes below)
Instructions
Easy Peasy Pie Crust
Put the flour, sugar, and salt in a bowl and whisk to combine. Make a well in the flour, add the oil and water, and stir until it forms dough.
Press the dough into a 9-inch pie pan.
Pumpkin Pie Filling and Baking
Preheat your oven to 425ºF.
In a medium bowl, whisk together the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt.
In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
Pour the filling into your unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF 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.
Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). For the firmest pie, refrigerate it for 4 hours or more before serving.
Notes
Coconut Milk Notes: How thick the pie sets up will depend on the richness of your coconut milk (NOT coconut milk beverage). If a lot of coconut cream forms when the can is chilled, then your pie will set up more firmly. But you can shake the can before using the coconut milk in this recipe.
Spice Cheat: In a pinch, you can substitute the spices with 1½ to 2 teaspoons pumpkin pie spice.
