|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 14g||69%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 2g||7%|
|Total Sugars 18g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
For most, pumpkin pie is a Thanksgiving must-have, but we consider it a year-round treat. Each bite is delicately creamy thanks to the pumpkin puree and bursting with warm, fall spices from pumpkin pie spice. Typically, pumpkin pie is made with heavy cream or evaporated milk, making it unsafe for dairy-free eaters. Our version is a rich, dairy-free, and soy-free dessert fit for any celebration.
Coconut oil makes the crust melt in your mouth, while the coconut milk in the filling creates a decadent texture. If that sounds like too much coconut flavor for you, you can use vegan butter, margarine, or shortening instead.
Make sure to plan for an hour or so in the fridge to allow the pie to chill. Serve slices piled high with vegan whipped cream, if desired—we love these coconut milk and tofu versions. As with any dish that is intended for persons with allergies, make sure to read all of the ingredient labels thoroughly to ensure that there are no dairy-derived ingredients in any of the products.
"The dairy-free pumpkin pie was easy to make and had a nice hint of coconut flavor with the coconut oil in the crust and coconut milk in the filling. It set up beautifully after chilling and was delicious with a dollop of whipped cream. It's a great alternative to a traditional pumpkin pie." —Diana Rattray
For the Pie Crust:
1 1/4 cups all-purpose flour, more as needed
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/2 cup coconut oil, chilled and cut into 1/2-inch pieces, more for the pan
4 to 6 tablespoons ice water, more as needed
For the Pie Filling:
3 large eggs
2 cups pumpkin puree
3/4 cup light brown sugar
2 1/2 teaspoons pumpkin pie spice
1/4 teaspoon kosher salt
1 cup full-fat coconut milk
1 teaspoon pure vanilla extract
Prepare the Pastry Crust
Gather the ingredients.
Lightly grease a 9-inch pie plate and set aside.
Pulse the flour, sugar, and salt in a food processor to combine. Add the coconut oil and pulse until the mixture is blended, but slightly crumbly. Add 1 tablespoon of the cold water at a time, pulsing with each addition, until the mixture just comes together.
Scoop the mixture out onto a lightly floured surface and press together, handling it as little as possible, until you have a small dough ball. Press the the ball down into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
Remove the dough from fridge and roll it out on a lightly floured surface until it is about 1 inch larger in diameter than the prepared pie plate. Transfer the dough to the pie plate. Crimp the edges of the dough as desired. Set aside while you prepare the filling.
Making the Pie Filling
Gather the ingredients.
Position a rack in the center of the oven and heat to 425 F.
Whisk the eggs in a large bowl. Add the pumpkin puree, brown sugar, pumpkin pie spice, salt, coconut milk, and vanilla. Whisk until smooth and combined.
Pour the filling into the crust in the reserved pie plate.
Bake the pie for 15 minutes, then turn down the heat to 350 F. Continue to bake until the pie is set, but has a slight jiggle in the center, about 45 minutes more.
If the edges of the crust start to brown too quickly, loosely tent with foil.
Open the door of the oven about a quarter of the way. Allow the pie to cool completely in the oven. This will help prevent the filling from cracking.
Once the pie is cooled to room temperature, cover it in plastic wrap and place it in the refrigerator. Chill until the pie is firm, at least 1 hour. Serve cold or at room temperature.
Pie Crust Tips
- The coconut oil must be thoroughly chilled for this dough to work. You can swap vegan butter or margarine for coconut oil, if desired.
- If you don't have pumpkin pie spice, you can easily make your own or purchase pumpkin pie filling instead to which the spice mix is already added.
- The pie crust can be prepared in advance, and stored unbaked and refrigerated. When ready to bake, let the crust come to room temperature as you prepare the filling.
- There are a couple tricks to avoid cracks in your pumpkin pie. Don't over-beat the filling since the extra air can cause cracks as the pie cooks and cools. Don't over-bake your pie—it should still have a slight jiggle in the middle.
- If you do end up with a few cracks, simply cover them with whipped cream. It will still taste delicious.
- Canned and homemade pumpkin purée work equally well in this recipe. To make your own, stem and seed the pumpkin and cut it into large chunks. Cover and roast at 350 F for 45 minutes to an hour, then process until smooth.
How to Store
- This dairy-free pumpkin pie must refrigerated within 2 hours. Store the pie in a tightly-sealed container for 2 to 3 days in the refrigerator.
- To freeze the chilled pumpkin pie, wrap it with plastic wrap and foil and freeze it for up to 2 months. Defrost the pie in the refrigerator overnight.
- To freeze individual slices, arrange them on a parchment paper-lined baking sheet and freeze. When frozen solid, wrap each slice in plastic wrap and foil. Freeze for up to 2 months.
Will my pie set further as it cools?
- This pumpkin pie will fully set as it cools. Once thoroughly chilled, it should be easy to slice.
Can you leave a fresh baked pumpkin pie out overnight?
Because this recipe contains eggs, it is not recommended to leave it out overnight. It should be refrigerated if not consumed within two hours of baking.