This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
This rich and creamy Dairy-free Pumpkin Pie is made from scratch with coconut milk, pumpkin puree, and traditional spices. It is the perfect Thanksgiving dessert for anyone that needs to avoid dairy!
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!
Don’t worry, you can also use this recipe with evaporated milk…..because I adapted the Libby’s Famous Pumpkin Pie recipe.
I used my favorite Pie Crust recipe and substituted lard for the butter. Feel free to use any pie crust recipe you love.
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 and sprinkle with chopped pecans.
Pour the filling into the shell, place on a baking sheet and bake for 60 to 70 minutes.
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 silicone mat 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!!!
Why did you add apricot preserves to a pumpkin pie?
- I decided to recreate a recipe that I made 20+ years ago that included apricot preserves and finely chopped pecans. It gave the pie a unique flavor that I never forgot. Yes this recipe is just as delicious without the preserves and 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! Anyone can make pumpkin pie, but they will remember this one.
Don’t forget to check out the other Thanksgiving recipe links after the recipe card!
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Dairy-free Pumpkin Pie
- 15 ounce can pumpkin puree
- 1.5 cups coconut milk can (shake well before opening)
- 2 large eggs
- .75 cups granulated sugar
- .25 cup cornstarch
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon sea salt
- 1 Pie Crust recipe divided in half and chilled
- .25 cup apricot preserves optional
- 2 tablespoons chopped, toasted pecans optional – sliced almonds are also delicious
- 1 large egg + 1 tablespoon water for egg wash
- Preheat oven to 350 degrees.
- Roll out one half of pie crust dough and place in pie pan. Roll out second half of dough and cut with leaf cutters if desired. Place along edge of pie crust and brush with egg wash. Prebake pie crust for ten minutes.
- Whisk together pumpkin, sugar, salt, cinnamon, ginger, eggs, cornstarch, and coconut milk in a large bowl.
- Remove pie crust from oven and spread apricot preserves on bottom crust and sprinkle with pecans (if using).
- Pour pumpkin mixture into pie crust and bake for 60 to 70 minutes, until pie is set.
- Remove from oven and allow to cool completely before placing in the refrigerator to chill.
- Serve with Coconut Whipped Cream and extra leaf “cookies”.
- The size of your pie pan will affect your total baking time.
- All oven are different so baking time is approximate.
- Maple – Glazed Turkey with Bacon and Sage | Five Heart Home
- Turkey Tetrazzini w/ Mushrooms and Kale | The Fountain Ave Kitchen
- Orange Balsamic Glazed Ham | Cherished Bliss
- Turkey Soup | Carmel Moments
- Cranberry Stuffed Turkey | Thoughts from Alice
- Cauliflower Gratin | Love Grows Wild
- Creamy Cheese Corn Casserole | Five Heart Home
- Cranberry Citrus Salad with Goat Cheese and Pecans | Delightful E Made
- Sautéed French Green Beans | Cherished Bliss
- Potatoes Au Gratin | Yummy Healthy Eats
- Mashed Sweet Potatoes | Live Laugh Rowe
- Honey-Cinnamon Roasted Sweet Potatoes | Cooking with Ruthie
- Cheesy Garlic & Herb Mashed Potatoes | Cherished Bliss
- Harvest Grain Rolls | Heather’s French Press
- Jello Salad | Your Homebased Mom
- Herb and Cheese Monkey Bread | Five Heart Home
- Brown Rice | Uncommon Designs
- Dairy Free Pumpkin Pie | Cooking with Curls
- Apple Pie Waffles | Club Narwhal
- Raspberry Pie | Dessert Now Dinner Later
- Triple Layer Chocolate Pie | I Should be Mopping the Floor
- Salted Caramel Pumpkin Pecan Pie | Lemon Tree Dwelling