Dairy Free Pumpkin Pie
This dairy-free pumpkin pie is rich, creamy, and full of warm, fall flavors. Made with coconut cream, aromatic spices, and a buttery vegan crust, it’s an easy and delicious year-round dessert. Whether it’s the holidays or a cozy night in, this pie will be a favorite!
Ingredients
Pie Ingredients
- 2 cups pumpkin purée 1 full can
- 1 cup coconut cream*
- ½ cup white sugar
- ¼ cup brown sugar
- ¼ cup cornstarch
- 2 teaspoon vanilla
- 1 ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Crust Ingredients
- 1 ¼ cups all-purpose flour 150g
- ½ tablespoon sugar
- ¼ teaspoon salt
- ⅓ cup vegan butter 87 g
- 2-4 tablespoon ice water see notes
Instructions
- Preheat your oven to 350F/ 175C.
- Add the pumpkin puree, coconut cream, sugar, cornstarch, vanilla, salt, and spices to a large bowl and mix well, making sure to get rid of any clumps. This is your pumpkin pie filling.
- Transfer the filling to your pie crust (either store-bought or handmade) and level the top with a spatula until you have an even layer.
- Place the pie in the oven and bake for 50-60 minutes, until the center top is just a little jiggly, but not watery. Allow the pie to fully cool off, then place it in the fridge for a few hours to fully harden. Top with whipped cream and enjoy!
Crust Directions
- To create the pie crust, combine the flour, sugar, salt, and plant butter in a bowl.
- Note: make sure the butter is VERY COLD, otherwise your pie crust will become mushy and unworkable. I recommend cutting the butter into small cubes and placing it in the freezer for 30 minutes before adding it to the recipe.
- To the crust, start adding ½ tablespoon of ice water at a time, until you can squeeze the dough just enough for it to barely stick together. I added a total of 2.5 tablespoon of ice water to mine, but yours may differ.
- Once you have formed a ball of dough, cover in plastic wrap, and refrigerate for at least 30 minutes to give it time to chill.
- Remove the pie crust from the fridge and very generously flour a clean surface and your rolling pin. Roll the dough out into a circle and place it in a gently greased pie dish. Transfer the pie filling to the pie crust.
Notes
- Cold Butter is Essential: Keep your butter very cold to ensure a flaky crust. Freeze it in small cubes for 30 minutes before mixing it into the dough.
- Let It Set Before Serving: Refrigerate the pie for a few hours after baking to help it fully set. This step makes slicing a lot easier!
- Coconut cream: Refrigerate a can of coconut milk overnight. In the morning, scoop out only the solid part that has formed at the top and measure to 1 cup. This is your coconut cream.
- Save time: If you don't want to make a crust from scratch, feel free to use store bought frozen crust. Most store-bought crust is already vegan, just make sure to read the ingredients.
Nutrition
Calories: 341kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 859mgPotassium: 261mgFiber: 3gSugar: 10gVitamin A: 9894IUVitamin C: 3mgCalcium: 33mgIron: 3mg
Tried this recipe?Let us know how it was!