This creamy Dairy-Free Pumpkin Pie made with coconut milk is the ultimate fall dessert. With a buttery vegan crust and a filling full of warm spices, it’s a Thanksgiving must-have!
Ingredients
Filling
- 3 large eggs
- 15 ounces pumpkin puree (or 2 cups fresh pumpkin puree)
- 1 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 3/4 cup light brown sugar
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon sea salt
- 1 tablespoon granulated sugar
- 1/2 cup vegan butter sticks, chilled and cut into 1-inch pieces
- 1/4 cup ice-cold water
Instructions
1. Prepare the Crust
1. In a food processor fitted with an “S” blade, combine the flour, sea salt, and sugar. Pulse a few times to mix.
2. Add the vegan butter and ice-cold water. Pulse until the mixture forms a coarse meal and begins to stick together when pinched.
3. Remove the dough from the food processor (it will be crumbly). Shape it into a round disc, wrap it in plastic wrap, and refrigerate for at least 1 hour or overnight.
2. Prepare the Filling
1. In a large bowl, beat the eggs until smooth.
2. Add the pumpkin puree, coconut milk, and vanilla extract. Whisk until fully combined.
3. Mix in the brown sugar, sea salt, cinnamon, and pumpkin pie spice. Stir until the mixture is smooth and all ingredients are incorporated.
3. Assemble the Pie
1. Preheat your oven to 425°F (220°C).
2. Lightly grease a pie plate and set aside.
3. Roll out the chilled dough on a well-floured surface to fit your pie plate. Carefully transfer the dough into the pie plate, shaping and crimping the edges as desired.
4. Pour the prepared filling into the unbaked crust. Cover the edges of the crust with a pastry shield or aluminum foil to prevent over-browning.
4. Bake the Pie
1. Bake at 425°F for 15 minutes.
2. Lower the oven temperature to 350°F (175°C) and bake for an additional 50–60 minutes, or until a knife inserted in the center comes out clean. (The filling may still look slightly wobbly but will set as it cools.)
3. Remove the pie from the oven and allow it to cool completely on a wire rack for at least 2 hours.
Tips and Notes
- Coconut Milk: Use full-fat coconut milk for the best creamy texture.
- Vegan Butter: Ensure it’s chilled for a flaky crust.
- Patience is Key: Letting the pie cool completely before serving ensures the filling sets properly.
- Make Ahead: This pie can be prepared a day in advance. Store it covered in the refrigerator until ready to serve.
This Dairy-Free Pumpkin Pie is a deliciously creamy, spice-filled alternative to traditional pumpkin pie that everyone will love! 🥧🍂