The Perfect Dairy-Free Pumpkin Pie Recipe

Dairy-free pumpkin pie is incredibly easy to make and tastes just as good as the original. Check out how to make this delicious dairy-free recipe.

Pumpkin pie becomes a regular kitchen staple across the US in the fall months, especially at Thanksgiving. The sweetly spiced pumpkin custard classic served with whipped cream is a perennial favorite, but did you know that you can easily make a dairy-free pumpkin pie? Everyone has their own unique recipe for pumpkin pie, often handed down from generation to generation, but the good news is that switching to a non-dairy alternative will apply to any recipe you might have.

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Dairy-Free Pumpkin Pie Recipe

If you have any experience making pumpkin pie yourself, you will know that the process is pretty straightforward. The same applies to this dairy-free pumpkin pie recipe. While it’s convenient to buy canned pumpkin, we recommend precycling by making your own pumpkin puree using locally grown and organic pumpkins.

When it comes to the pie crust, you can spend the extra time preparing your own or to save time you might want to try some vegan pie crusts you can pick up at the store.

Dairy-Free Pumpkin Pie Ingredients:

• 15 oz. of pumpkin purée
• 1 cup coconut cream
• 1 cup brown sugar
• ½ tsp salt
• 3 tbsp cornstarch
• 1 tsp cinnamon
• 1 tsp ginger
• ½ tsp nutmeg
• ⅛ tsp cloves
• 1 Vegan Pie Crust
• Vegan whipped cream, optional 

Instructions:

1. Preheat the oven to 350°F. As your oven warms up, place your pie crust on a baking tray or in a pie tin.
2. Add your pumpkin purée, coconut cream, sugar, salt, cornstarch, and spices to a blender or mixing bowl. Mix your ingredients until you get a nice, even, and smooth consistency.
3. Pour the ingredients into your prepared pie crust. Pour the mix in slowly to avoid spillage and spread the mixture around evenly with a spatula.
4. Bake for approximately 1 hour, checking occasionally to make sure the crust is not burning or baking too quickly. If the crust does start to burn, you can cover the edges of the crust with aluminum foil for about 30 minutes of baking.
5. Checking on the pumpkin pie again, when you notice a light ‘wobbly’ look to the middle of it, it should be properly baked through.
6. Let your pumpkin pie cool at room temperature for 30 minutes.
7. Once cooled, cover your pie and place it in the fridge to chill for at least 4 hours or overnight before serving.

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Tips for Making Dairy-Free Pumpkin Pie

For your dessert to be a success, keep the following tips in mind:

• Don’t be tempted to use another non-dairy milk for the full-fat coconut cream mentioned here –  otherwise, your pie filling will likely not thicken in quite the same way.
• If for some reason you can’t find coconut cream at your local store, you can use cans of coconut milk instead. Be sure to just use the rich, creamy white part of the coconut milk, rather than the liquid itself.
• The measurements of sugar and spices here are really only a guide. You can adjust them according to your preferences.

Your leftover dairy-free pumpkin pie will keep in the fridge for 3 or 4 days if covered. If you want to freeze any pie for later, always allow the entire pie to cool down completely. Wrap it tightly to avoid frost build-up and freezer burn.

Read on:

•  Vegan Pumpkin Cheesecake: An Easy Fall Recipe
•  How to Plant & Grow Pumpkins: All You Need to Know
•  How to Make Pumpkin Dip: All Natural Recipe

Tags: Desserts Fall Guide Recipes Vegan