Dairy Free Pumpkin Pie with Coconut Milk
You won't believe how easy it is to make dairy free pumpkin pie from scratch! It's rich, smooth, and creamy. Perfect for Thanksgiving.
Servings 10 servings
Equipment
Ingredients
For the pie crust
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup solid coconut oil
- ⅓ cup cold water
For the filling
- 1 (15-ounce) can pure pumpkin puree
- ¾ cup canned coconut milk (or other dairy-free milk)
- ½ cup brown sugar
- ¼ cup cornstarch
- ¼ cup maple syrup
- 2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- To make the pie crust, combine flour and salt in a large mixing bowl. Add the coconut oil and cut the oil into the flour using your fingertips. Continue until crumbs form.
- One tablespoon at a time, stir in cold water until the mixture begins to form a smooth ball. Transfer to a lightly floured surface and roll the dough into a circle large enough to fit into your pie pan. I suggest using a standard 9-inch pie dish!
- Carefully transfer the rolled dough into greased pie pan and trim any excess dough from around the edges.
- Preheat oven to 350 degrees F. In a large bowl, combine the filling ingredients and mix well. Pour into prepared pie crust and spread evenly using a spatula.
- Bake for 60 minutes then remove from the oven and let cool completely. It's normal for this pie to be jiggly when removing from the oven. It will set up as it cools. Transfer to the refrigerator to let set for at least 4 hours.
