Homemade Dairy-Free Pumpkin Pie

I’m about to make a statement: this is the best dairy-free pumpkin pie I’ve EVER had. And not to toot my own horn, but TOOOOOT TOOOOT. I really did something!! Make this & bask in all its savory + sweet glory. Everyone will love it! Oh & don’t forget to tag me if you share your creation on the gram.

What You Need:

Crust:

Sorry to disappoint, but I use a pre-made frozen GF 9 inch crust from Wholly Wholesome. You can snag this at Whole Foods.

Filling:

3 eggs, room temperature

1 (15-ounce) can pumpkin puree

3/4 cup full fat coconut milk, shake this a LOT so it’s not clumpy

3 tsp vanilla

1 cup coconut sugar

3 tsp cinnamon

2 tsp nutmeg

1 tsp ginger

What to Do:

1. Pre-bake your GF crust for 10 minutes at 400 degrees. When pre-baking, place parchment paper on top & adding dry pasta or chickpeas on top of the parchment paper (so the crust doesn’t rise). I use 10 Banza noodles for this. (You could also use a pastry shield, I’m just cheap.)

2. While the crust is pre-baking, start combining all the ingredients in a big bowl with either a hand mixer or standing mixer. I prefer my Kitchen Aid standing mixer.

Pro Tip: make sure you blend until completely smooth. You don’t want chunks of coconut milk!

3. Pour the filling into the pre-baked pie crust.

4. (Optional) Add any design you’d like to the top! You can sprinkle with cinnamon & then take a knife to make pretty swirls. Or write a cute message in sesame seeds (I was inspired by Amy).

(this is prior to it being baked)

5. Now bake it for 50 minutes at 375 degrees.

6. Take your beautiful, yummy-smelling pie out of the oven & let it cool for at least an hour or two before you dig in. If you try to taste or cut immediately it will fall apart. It needs to sit!

7. Keep it refrigerated in between serving slices for up to 4 days.

Pro Tip: To stick with the free of dairy theme you can pair this pie with a scoop of Oatly vanilla ice cream and/or some whipped oat topping. I snagged both from Whole Foods.