A simple and classic Thanksgiving pie recipe made dairy-free but still packed with fall spice flavors! This was so good I made two in two days and needed to share this recipe immediately! This is a must-try for a Thanksgiving dinner or Friendsgiving gathering!
I’m someone who is a big fan of pumpkin flavors! Whether it’s pumpkin muffins, pumpkin rolls, cookies or pie – I’ll try it! Some pumpkin baked goodies lack pumpkin flavor or are overly sweet it masks the flavor of the fall pumpkin spices. This recipe is one that is perfectly balanced with sweetness and pumpkin flavor!
Every year at my Thanksgiving table, there needs to be some form of pumpkin pie! I think it’s a necessity! I mean, I do love my apple pie but pumpkin pie is a must. I’m a pumpkin kind of girl!
Also, now that the weather is cooler and it officially feels like fall with Thanksgiving coming up NEXT WEEK… it put me in a fall baking and cooking mood. I have many fall cozy recipes to be shared with you all coming up!
I used a pre-made crust to speed things up because pregnancy has been the easiest in terms for standing for too long! Sometimes, I’ll put a chair next to the stove if I need to watch over my food and stir often. I make it work! 🙂
I got my crust from Sprouts but you can buy any pre-made crust – frozen or unbaked crust for this recipe! Mine was dairy-free so it helped make this whole recipe dairy-free!
Most pumpkin pie recipes out there are many with milk or cream but I used full-fat coconut milk which was just as delicious! Honestly, I couldn’t really taste the difference!
Ingredients I used:
Canned pumpkin puree: Make sure it’s canned and unsweetened! Don’t buy pumpkin pie filling.
Cane sugar: Initially, I used coconut sugar but it made the filling a dark brown color instead of this prettier dark orange brown color! It honestly tasted the same but visually it looks better with cane sugar!
Coconut milk: Most pies use full fat milk but to make it dairy-free, I used coconut milk which is a great alternative and makes the flavor JUST AS GOOD!
Cinnamon: Ya girl loves cinnamon so of course I added more on top of the amount that was in the pumpkin pie spice!
Nutmeg: This spice brings a warmer, nuttier and slightly spicy flavor. Just a little makes the pie taste so good!
Pumpkin pie spice: I used the brand Simply Organic which had cinnamon, ginger, nutmeg and cloves in there!
Sea salt: Sea salt in this recipe doesn’t make it salty. In fact, it’s actually a flavor enhancer and is more important than you would think! Salt affects tenderness in baked foods.
Classic Dairy-Free Pumpkin Pie
- 1 store-bought pie crust
- 1 15 oz can pumpkin puree
- 3/4 cup cane sugar
- 1 cup canned full-fat coconut milk
- 2 large eggs
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- Preheat oven to 425F. Roll out pie crust onto pie dish. Bake for 14-15 minutes and allow to cool. If using a frozen pie crust, allow to defrost for 10 minutes.
- In a large bowl, mix together all ingredients together well.
- Pour into pie crust and bake for 15 minutes at 425F. Bring temperature down to 375F and bake for another 45 minutes until crust is light golden. A toothpick inserted in center should come out wet but still clean.
- Transfer to a cooling rack and allow to cool for 1 hour, then refrigerate for 2 hours before slicing. Refrigerate leftovers!
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