Go Back
–+ servings
vegan pumpkin pie recipe

Dairy Free Pumpkin Pie

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 2 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 Pie dish
  • 1 Mixing bowl
  • 1 Whisk
  • 1 measuring cup
  • 1 measuring spoon set
  • 1 Spatula
  • 1 Oven

Ingredients
  

  • 1 9-inch pie crust
  • 1 15-ounce can pumpkin puree
  • 3/4 cup coconut milk
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Place the pie crust in the pie dish and set aside.
  • In a mixing bowl, whisk together the pumpkin puree, coconut milk, and brown sugar until smooth.
  • Add the eggs and vanilla extract to the pumpkin mixture and whisk until well combined.
  • Stir in the cinnamon, ginger, nutmeg, and salt until evenly incorporated.
  • Pour the pumpkin filling into the prepared pie crust.
  • Place the pie in the preheated oven and bake for 15 minutes.
  • Reduce the oven temperature to 350°F (175°C) and continue baking for 40 minutes.
  • Remove the pie from the oven and let it cool to room temperature.
  • Refrigerate the pie for at least 2 hours before serving.

Notes

For best results, ensure the coconut milk is well-shaken before use to achieve a creamy consistency. You can also prepare the pie a day ahead to allow the flavors to meld together. If desired, garnish with a dollop of dairy-free whipped topping or sprinkle a pinch of cinnamon on top for extra flavor.
Tried this recipe?Let us know how it was!