Dairy-Free Pumpkin Pie Recipe

 

 

Dairy-Free Pumpkin Pie Recipe

Enjoy the classic flavors of pumpkin pie without the dairy! This creamy, spiced pie is perfect for those with dietary restrictions and is just as delicious as the original.

Ingredients

For the Crust:

1 1/2 cups (190g) all-purpose flour

1/2 tsp salt

1/2 cup (120ml) coconut oil or vegetable shortening, chilled

3–5 tbsp ice-cold water

For the Filling:

1 can (15 oz) pumpkin puree (not pumpkin pie filling)

1 cup (240ml) full-fat coconut milk or unsweetened almond milk

3/4 cup (150g) brown sugar or coconut sugar

2 large eggs (or 2 flax eggs for vegan: 2 tbsp ground flaxseed + 5 tbsp water, mixed)

1 tsp vanilla extract

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp salt

Instructions

Step 1: Prepare the Crust

In a large bowl, whisk together flour and salt.

Cut in chilled coconut oil or shortening using a pastry cutter or your hands until the mixture resembles coarse crumbs.

Add ice-cold water, 1 tablespoon at a time, mixing just until the dough comes together.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Preheat Oven and Roll Out the Dough

Preheat your oven to 375°F (190°C).

Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie pan. Trim and crimp the edges.

Step 3: Prepare the Filling

In a large bowl, whisk together the pumpkin puree, coconut milk, brown sugar, eggs (or flax eggs), vanilla extract, and spices until smooth.

Pour the filling into the prepared crust.

Step 4: Bake the Pie

Bake the pie at 375°F (190°C) for 50–60 minutes, or until the center is set but slightly jiggly.

Cover the edges of the crust with foil if they brown too quickly.

Step 5: Cool and Serve

Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.

Serve with a dollop of dairy-free whipped cream or a sprinkle of cinnamon.