Pumpkin pie is a Thanksgiving feast staple that is delicious all season long. This dairy-free recipe allows dairy-sensitive guests an opportunity to indulge!
Dairy-Free Pumpkin Pie
Ingredients
For the crust:
- 1¼ cups all-purpose flour
- ½ cup vegan butter (chilled, cut into 1-inch pieces)
- 1 Tbsp granulated sugar
- ¼ cup ice cold water
- 1 tsp sea salt
For the filling:
- 3 large eggs
- 15 oz pumpkin puree (or 2 cups fresh)
- 1 cup full-fat coconut milk
- ¾ cup light brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1½ tsp pumpkin pie spice
- 1 tsp sea salt
Instructions
Make the Crust
- In a large bowl, whisk together flour, sugar, and sea salt.
- Add chilled vegan butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling
- In a large bowl, whisk the eggs until smooth.
- Add pumpkin puree, coconut milk, brown sugar, vanilla, cinnamon, pumpkin pie spice, and sea salt.
- Whisk until fully combined and smooth.
Assemble the Pie
- Preheat oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit a 9-inch pie dish.
- Transfer the dough to the dish, trim and crimp the edges.
- Pour the filling into the crust and smooth the top.
Bake
- Bake for 45–55 minutes, or until the center is set but still slightly jiggly.
- If the crust edges brown too quickly, cover them with foil or a pie shield.
- Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving.
