Classic Dairy-Free Pumpkin Pie
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!
Servings 8 slices
Ingredients
- 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
Instructions
- 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!