Mom's Famous Dairy-Free Pumpkin Pie (DF, V)
Finally, you can enjoy the classic Thanksgiving dessert - without the dairy! I'm glad to share with you Mom's Famous Dairy-Free Pumpkin Pie recipe that tastes even BETTER than ones you buy at the bakery. Made with fresh pie crust, pure pumpkin puree, coconut milk, and lots of warming fall spices, you won't believe just how delicious and creamy this pumpkin pie is! Dairy-free and vegetarian.
Ingredients
Pie Crust
- 1 ⅓ cups all-purpose flour , sub gluten-free flour if GF
- ½ tsp salt
- 2 ½ tsp granulated sugar
- ½ cup cold plant-based butter (cubed) , sub refined coconut oil
- 3 ½ tbsp cold water
Pumpkin Pie Filling
- 1 (15 oz) can 100% pure pumpkin puree
- ½ tsp sea salt
- ¾ cup brown sugar , sub coconut sugar
- 2 tsp pumpkin pie spice * see notes for homemade version
- 3 large eggs
- 1 vup full-fat coconut milk , sub coconut cream for thicker texture
- 1 ½ tsp vanilla extract
Instructions
Pie Crust
- Food processor method (recommended): Attach the “S” blade to your food processor, then add in flour, sugar, and salt. Pulse to combine. Add the vegan butter cubes and pulse a few times until the mixture looks like breadcrumbs. Transfer mixture to a large bowl and add water until the dough comes together. Press the dough into a 9-inch pie pan and set in the refrigerator.
- By-hand method: In a large bowl, add flour, sugar, and salt. Whisk to combine. Add the vegan butter cubes and cut the butter into the flour using a pastry cutter. Once it looks like breadcrumbs, add water until it forms a dough. Press the dough into a 9-inch pie pan and set in the refrigerator.
Pumpkin Pie Filling
- In a small bowl, add salt, sugar, and pumpkin pie spice. Mix until well-combined. Set aside.
- In a large bowl, beat the eggs and add in pumpkin puree, vanilla extract, and sugar mixture. Whisk until smooth. Slowly add in coconut milk or coconut cream, and whisk to combine.
Putting It Together
- Preheat your oven to 425ºF.
- Remove the unbaked pie crust from the refrigerator and pour in the pumpkin filling. Bake for 15 minutes.
- Change the oven temperature to 350ºF and continue to bake for 55 to 60 minutes. The pie is done when a toothpick inserted comes out clean. Note that at this point, the pie may still be a bit jiggly.
- Set the pie on a wire rack and let it cool for at least 2 hours. Once done, the pumpkin pie will have firmed up, and is ready to serve or to be refrigerated until ready to serve.
- Top with dairy-free whipped cream and an extra sprinkle of cinnamon. ENJOY!
Notes
Don't have pumpkin pie spice on hand? No worries! Just mix:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg or allspice
- ¼ teaspoon ground cloves
Nutrition
Calories: 208kcal
Tried this recipe?Let us know how it was!