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closeup of a slice of dairy free pumpkin pie topped with a scoop of melting dairy free vanilla ice cream

Dairy Free Pumpkin Pie

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4.8 from 17 reviews

This dairy free pumpkin pie has a smooth, creamy texture just like the traditional Thanksgiving favorite, with just the right amount of pumpkin spice.

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 store bought pie crust
  • 1 15-ounce can pumpkin puree
  • 3/4 cup brown sugar
  • 1 cup canned coconut milk
  • 2 large eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon coarse salt

Instructions

  1. Preheat oven to 425˚F. Roll your crust to fit your pie plate and trim or flute edges.
  2. Blind bake with pie weights for 15 minutes. Remove and allow crust to cool completely before filling.
  3. In a large bowl, mix remaining ingredients with an electric mixer until smooth. Pour into cooled pie crust and bake for 15 minutes. Reduce heat to 350˚F and continue baking for 40 – 45 minutes, or until filling has set.
  4. Remove from oven and allow pie to cool completely. Cover and refrigerate until ready to serve.