Dairy-Free Pumpkin Pie
A dairy-free pumpkin pie crafted with coconut milk offers a decadent dessert for any occasion.
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Instructions
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Preheat the oven to 425 F.
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Lightly grease a 9-inch pie plate.
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In a food processor, pulse flour, sugar, and salt. Add coconut oil and pulse until crumbly. Incorporate cold water one tablespoon at a time, pulsing until a dough forms.
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On a floured surface, press the dough into a disc, cover, and refrigerate for 30 minutes.
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Roll out the chilled dough until it is 1 inch larger than the pie plate. Transfer dough to the pie plate and crimp the edges.
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In a large bowl, whisk eggs, pumpkin puree, brown sugar, pumpkin pie spice, salt, coconut milk, and vanilla until smooth.
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Pour the filling into the prepared pie crust.
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Bake for 15 minutes, then reduce oven temperature to 350 F. Continue baking for about 45 minutes until the pie is set but still jiggles slightly in the center; tent edges with foil if needed.
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Turn off the oven, open the door a quarter of the way, and cool the pie completely inside.
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Once cooled to room temperature, cover and refrigerate for at least 1 hour until firm. Serve.