Description
Enjoy the delightful taste of Dairy Free Pumpkin Pie, featuring creamy pumpkin and coconut milk blended with warm spices. This easy dessert is perfect for gatherings and cozy nights in.
Ingredients
Scale
- 1 pie crust (homemade or store-bought)
- 425 grams (15 ounces / 1¾ cups pumpkin puree)
- ¾ cup white sugar (granulated sugar)
- 2 eggs (room temperature)
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup coconut milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (180°C) and prepare your pie crust.
- If using homemade crust, blind bake it for 20 minutes, then 10-15 minutes more after removing the weights.
- In a bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla until smooth.
- Gradually mix in coconut milk until well blended.
- Pour the filling into the prepared pie crust and smooth the top.
- Bake for 50 to 60 minutes until the filling is set but still wobbly in the center.
- Allow pie to cool completely at room temperature and then refrigerate before serving.
Notes
Store covered at room temperature for up to two days or refrigerate for up to four days.
For longer storage, freeze tightly wrapped for up to three months.
Make sure to check for doneness by looking for a jiggle in the center.
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 38mg