Name: Dairy-free Pumpkin Pie
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 8 Servings
Ingredients: 15 ounce can pumpkin puree; 1 1/2 cups coconut milk (can (shake well before opening)); 2 large eggs; 3/4 cups granulated sugar; 1/4 cup cornstarch; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon sea salt; 1 Pie Crust recipe (divided in half and chilled); 1/4 cup apricot preserves (optional); 1 large egg + 1 Tablespoon water (for egg wash)

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I have something extra special for you today! Not only do I have a recipe for a delicious Dairy-free Pumpkin Pie, but I am also part of a Thanksgiving Menu Blog Hop with 25+ Amazing Holiday Recipes from your Favorite Bloggers! So if you still aren’t sure what you make for Thanksgiving Dinner, we have got you covered!

Do you see that gorgeous Pumpkin Pie with all of the leaf cutouts in the bottom left corner? That’s my Dairy-free Pumpkin Pie that I’m sure would even impress Princess Cassi…..

Don’t worry, you can also use this recipe with evaporated milk…..because I adapted the Libby’s Famous Pumpkin Pie recipe. 😉

I tried {twice} to make a dairy-free pie crust, but that was a complete disaster!! I finally went back to my favorite Pie Crust recipe and used 1/2 butter and 1/2 Crisco, but that’s as close as I could get.

How to make a dairy-free pumpkin pie:

Start by making a double pie crust recipe. Divide the dough in half, wrap with plastic wrap, and chill for at least one hour…..

Roll out one half of dough and place inside pie pan…..

Smooth out in the pan and trim the excess on the edges. Roll out the second half of dough and cut out small shapes {leaves, turkeys, etc}…..

I used a 2-inch spring loaded maple leaf cutter…..

Arrange the cut out leaves around the edge of the pie pan, and prick holes in the bottom with a fork…..

Brush the edges with egg wash, and bake in a preheated oven for 10 minutes. Beat filling ingredients together in a large bowl and set aside…..

Remove pie shell from oven and carefully spread the apricot preserves {if using} on the bottom…..

Pour the filling into the shell, place on a baking sheet and bake for 60 to 70 minutes {mine took 70}…..

The pie will appear “set” in the center and a skinny knife will come out clean when stuck into the center of the pie…..

Place the pie on a wire cooking rack to cool. While the pie is cooling, place the remaining cutouts on a parchment paper or silpat lined baking sheet. Brush with egg wash, and bake for 10 minutes, until golden brown…..

Let pie cool completely before serving or putting in the refrigerator. Serve chilled with Coconut Whipped Cream…..

I am a food blogger, I do not have time to wait for things to chill, lol This pie will firm up in the refrigerator, just like last year’s did…..

I also sprinkled sugar crystals on the leaf cutouts before baking them last year, and I went with a simple crust edge…..

Same recipe, just different styles….and different colors! The first pie I baked this year had much darker pumpkin puree, and was also drier than the puree in the second pie. Yes, I made two pies last weekend. I forgot the cornstarch in the first pie. It will not work if you forget the cornstarch, it will not set!!!

I know you must be wondering why there is apricot preserves in a pumpkin pie?

I followed a recipe 20+ years ago that used apricot preserves and I think finely chopped pecans. It was really good, so I thought I would try it again…but without the pecans…because Alex doesn’t like nuts. 😉
It is a great way to camouflage the coconut taste. There is coconut milk in the pie, and then Coconut Whipped Cream on top. The apricot preserves gives it a fun flavor that is stronger than the coconut.
It’s unexpected!

Don’t forget to check out the other links after the recipe…

Enjoy!!