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 Time10minutes
Cook Time1hour
Total Time1hour10minutes
Servings8servings
Calories277kcal
AuthorDairy Free for Baby
Ingredients
Refrigerated dairy free pie crust(or homemade dairy free pie crust)
3large eggs
15ozcan pumpkin puree
1cupfull fat canned coconut milk
¾cupgranulated sugar
1tspvanilla extract
1tspground cinnamon
½tspsalt
¼tspground cloves
¼tspground ginger
Instructions
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.)
In a large bowl, whisk the eggs, then add the coconut milk, sugar, vanilla, cinnamon, salt, cloves, and ginger. Whisk until well combined.
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.
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%