Description
Indulge in a luscious, allergen-friendly autumn classic that replaces heavy cream with rich, velvety full-fat coconut milk. This dairy-free pumpkin pie delivers a smooth, custard-like texture and deep, warm spice notes, all encased in a perfectly flaky, golden vegan-butter crust. Perfect for holiday gatherings, this recipe is designed for ease and satisfying results.
Ingredients
1 1/4 cups all-purpose flour
0.5 tsp sea salt
1 tbsp granulated sugar
1/2 cup chilled, cubed vegan butter
1/4 cup ice water
3 large eggs
15 oz pure pumpkin puree
1 cup full-fat canned coconut milk
1 tsp vanilla extract
3/4 cup light brown sugar
2 tsp pumpkin spice blend
Instructions
Preheat your oven to 375°F (190°C).
Pulse flour, salt, and sugar in a food processor until combined.
Add chilled vegan butter and ice water; pulse until the mixture forms a coarse, crumbly meal.
Press the dough into a 9-inch pie dish and chill while preparing the filling.
Whisk together the eggs, pumpkin puree, coconut milk, brown sugar, vanilla, and spices in a large bowl until smooth.
Pour the filling into the prepared crust.
Bake for 75 minutes or until the center is set but slightly jiggling.
Cool completely on a wire rack before serving to allow the custard to firm up.
Notes
Ensure the coconut milk is full-fat and from a can, not a carton, for the best consistency. You can substitute the all-purpose flour with a measured gluten-free baking blend if needed.
- Prep Time: 20
- Cook Time: 75
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg