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A slice of dairy free pumpkin pie on a white plate next to an orange napkin and a fork.

Dairy Free Pumpkin Pie

Thanksgiving wouldn’t be complete without this dairy free pumpkin pie! With a silky, flavorful filling, everyone will love this tasty treat.
Course Dessert
Cuisine American
Keyword dairy free pumpkin pie, pumpkin pie without evaporated milk
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 277 kcal
Author Dairy Free for Baby

Ingredients

  • Refrigerated dairy free pie crust (or homemade dairy free pie crust)
  • 3 large eggs
  • 15 oz can pumpkin puree
  • 1 cup full fat canned coconut milk
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger

Instructions

  1. Preheat the oven to 425 degrees F. Take out the refrigerated crust and leave it on the counter at room temperature for now. (Or, if making your own pie crust, prepare that first.)
  2. In a large bowl, whisk the eggs, then add the coconut milk, sugar, vanilla, cinnamon, salt, cloves, and ginger. Whisk until well combined.
  3. Prepare a pie plate with the pie crust. Pour the filling in and place in the oven. Bake at 425 degrees F for 15 minutes, then reduce the oven temperature to 350 degrees F and bake for an additional 40-55 minutes.
  4. Let cool for an hour prior to serving. Store leftovers in the fridge.

Recipe Notes

  • There is a larger range for baking this pie as I’ve found different brands of canned coconut milk seem to lead to slightly different baking times. Plus, it can be tricky to determine the doneness of pumpkin pie. Your pie is typically done when the top no longer looks liquidy, and the filling is set but still slightly jiggly in the center.

 

Nutrition analysis (approximate per serving): 277 calories, 13.5 g fat, 8 g saturated fat, 305 mg sodium, 37 g carbohydrate, 1.5 g fiber, 22.5 g sugar, 4 g protein, Vitamin D: 2%, Calcium: 2%, Iron: 9%, Potassium: 2%