HOMEMADE PUMPKIN PIE RECIPE

You won't believe how easy this dairy free pumpkin pie recipe from scratch is! Perfect for Thanksgiving dessert.

WHY YOU'LL LOVE IT

Easy to make

Ultimate holiday dessert

Perfectly sweet

INGREDIENTS

Pumpkin Pie Filling Recipe – 1 (15-oz) can pumpkin puree – 3/4 cup canned coconut milk – 1/2 cup brown sugar – 1/4 cup cornstarch – 1/4 cup maple syrup – 2 teaspoon pumpkin pie spice – 1 teaspoon vanilla extract – 1/2 teaspoon salt

DIRECTIONS

Combine everything together in a large bowl and mix well. Pour into prepared pie crust and spread evenly.

STEP ONE

DIRECTIONS

Bake at 350F for 60 minutes, let cool, then transfer to the refrigerator to let set for at least 4 hours.

STEP TWO

RECIPE TIPS

Serve with dairy-free whipped cream or a scoop of your favorite non-dairy vanilla ice cream!

Store the pie or leftovers covered in the refrigerator for 5-7 days.

Make sure to give your pie enough time to cool & set up.

FEEDBACK

"This dairy free pumpkin pie recipe tastes identical to the traditional dessert. It's smooth, creamy, and bursting with fall flavors."

GO TO BLOG POST

PUMPKIN PIE RECIPE