Dairy-Free Pumpkin Pie

Rich and creamy, this Dairy-Free Pumpkin Pie is the ULTIMATE Thanksgiving dessert! With the right balance of sweet brown sugar and maple syrup, this recipe is easy, foolproof, and made to impress. Everyone will love how perfectly delicious this pumpkin pie is!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 55

Cooling/Chilling Time 4

Total Time 5 15

Servings Slices

Calories 264kcal

Author Christine McMichael

Ingredients

1 batch vegan pie crust full recipe makes 2 crusts: 1 for bottom, 1 for optional pie crust cookies
1 15 ounce can pumpkin puree
3/4 cup brown sugar
1/4 cup maple syrup
3/4 cup coconut milk full fat
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1/2 teaspoon ground ginger
1/2 teaspoon salt

Instructions

Preheat the oven to 425 degrees F.
Make and pre-bake the pie crust for 15 minutes.
Remove from the oven and lower the temperature to 350 degrees F.
Whisk together the pumpkin puree, brown sugar, maple syrup, coconut milk, and eggs.
Add in the cinnamon, nutmeg, clove, ginger, and salt, whisking together until smooth.
Pour the pumpkin pie filling into the crust.
Wrap the edges of the pie crust in foil paper or a pie shield.
Bake for 50-55 minutes.
Allow the pumpkin pie to cool at room temperature for at least 1-2 hours, then refrigerate to chill for at least 3-4 hours.
Serve and enjoy!

Notes

Pumpkin pie can be stored at room temperature for up to 2 hours.
Once fully cooled and chilled, lightly wrap pie in cling wrap or store in an airtight pie keeper for 2-3 days in the refrigerator.
To freeze, wrap the pie in cling wrap and then add a second layer of foil, or store in a freezer bag. Pumpkin pie can last in the freezer for up to 3 months!

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