Dairy Free Pumpkin Pie
This dairy free pumpkin pie has a smooth, creamy texture just like the traditional Thanksgiving favorite, with just the right amount of pumpkin spice.
Servings: 8 servings
Calories: 281kcal
Ingredients
- 1 store-bought pie crust or
- 1 15-ounce can pumpkin puree
- 3/4 cup brown sugar
- 1 cup canned full-fat coconut milk
- 2 large eggs
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon coarse salt
Instructions
- Prepare your crust. Preheat your oven to 425˚F. Roll your crust to fit your pie plate and trim or flute the edges as desired.
- Blind bake the crust. Crumble a piece of parchment paper to make it more pliable, then add it to your crust and fill with pie weights. Then, bake the crust for 15 minutes. Remove the crust from the oven and carefully remove the pie weights. Allow crust to cool completely before filling.
- Make the filling. 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.
- Bake the pie. Remove from oven and allow pie to cool completely before loosely covering. Refrigerate until ready to serve.
Video
Nutrition
Calories: 281kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 261mg | Fiber: 3g | Sugar: 23g | Vitamin C: 3mg