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Dairy-free Pumpkin Pie

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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!

A Dairy-free Pumpkin Pie with a twist for your Thanksgiving table | cookingwithcurls.com

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!

Thanksgiving Recipe Blog Hop | cookingwithcurls.com | #thanksgivingrecipes

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.

Dairy-free Pumpkin Pie | cookingwithcurls.com FB

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.

Two pie crust rounds wrapped in plastic wrap.

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

Pie crust rolled out in between two sheets of parchment paper sitting in a pie dish.

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).

Pie crust cut into shapes with a cookie press.

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

Image of a maple leaf spring loaded cutter.

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

Looking down on a pie dish with pie crust dough poked with holes in the center and maple leaf cut outs around the rim.

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.

Pumpkin puree, eggs, sugar, and coconut milk mixed in a large bowl.

Remove pie shell from oven and carefully spread the apricot preserves (if using) on the bottom and sprinkle with chopped pecans.

Baked pie crust shell with apricot preserves in the center.

Pour the filling into the shell,  place on a baking sheet and bake for 60 to 70 minutes.

Pumpkin pie filling poured into a baked pie shell.

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.

Maple leaf pie crust cutouts on a baking sheet brushed with egg wash.

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

A slice of Dairy-free Pumpkin Pie topped with coconut cream and a leaf shaped cookie.

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.

A slice of pumpkin pie topped with whipped cream and a sugar coated leaf pie crust cookie on a small plate.

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

Looking down on a pumpkin pie with two leaf shaped cookies in the center.

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!!!

Dairy-free pumpkin pie with maple leaf cutout crush on an orange place mat.

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!

Enjoy!!

A slice of Dairy-free Pumpkin Pie topped with coconut cream and a leaf shaped cookie.

Dairy-free Pumpkin Pie

Don’t get left out this Thanksgiving. This rich and creamy Dairy-free Pumpkin Pie is perfect for those of us that can’t eat dairy!
5 from 2 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: pumpkin, pie, crust, dairy-free, coconut, cream, Thanksgiving
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 8 Servings
Calories: 318kcal
Author: Lisa Johnson

Ingredients

  • 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

Instructions

  • 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”.

Notes

  • The size of your pie pan will affect your total baking time.
  • All oven are different so baking time is approximate.

Nutrition

Calories: 318kcal | Carbohydrates: 38g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 79mg | Sodium: 271mg | Potassium: 252mg | Fiber: 2g | Sugar: 20g | Vitamin A: 8385IU | Vitamin C: 2.6mg | Calcium: 40mg | Iron: 3.1mg
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17 Comments

  1. Okay, I have gotta try this one! I don’t have any dairy allergies, but I love coconut, and it just sounds like it would be great in a pumpkin pie. For a dairy free crust, have you tried using lard?

  2. Thanksgiving would not be Thanksgiving without pumpkin pie — to me, it’s the quintessential Turkey Day dessert — and I love the yummy twists you’ve given this one, Lisa! Plus, how adorable are those little pie crust leaves?! Thanks so much for sharing your talents with us at the Thanksgiving Menu Blog Hop!

  3. This is such a beautiful pie! The prettiest pumpkin pie I have ever seen!!! I love the leaf border. I will definitely be making this for Thanksgiving! Where can I find that cute maple leaf cutter?? Link please?? Also, thank you for your dairy free recipe. I am gluten free and dairy free so I really appreciate all the work you put into this!! Also, I use whipped coconut cream to top all my pies. I prefer it sweetened with grade B maple syrup and a splash of vanilla. I have a recipe on my blog. If you love it, please feel free to share. Thanks a million!!!

  4. Oh My Lisa! This pie is absolutely gorgeous!! I just found your blog and I am so inspired just looking around! Your dishes are amazing! I adore these little maple leaf cutouts on the pie! I would love to know where you picked that little gem up at. Please share! I will definitely be a regular visitor! I will be looking around at your blog, I already found several recipes I can’t wait to try. What a great time of year to have found you!
    Happy Thanksgiving to you and your family!

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