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!
Servings 8 Slices
Calories 264 kcal
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
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!
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!
Calories: 264 kcal | Carbohydrates: 38 g | Protein: 3 g | Fat: 11 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 47 mg | Sodium: 260 mg | Potassium: 139 mg | Fiber: 1 g | Sugar: 26 g | Vitamin A: 88 IU | Vitamin C: 1 mg | Calcium: 47 mg | Iron: 2 mg