Dairy-Free Pumpkin Pie Recipe

Name: Dairy-Free Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1/2 cups Ground Pecans; 2 teaspoons Brown Sugar; 1 teaspoon Salt; 1 stick Vegan Butter, Melted; 2 Tablespoons Rice Milk Or Other Dairy Free Milk; 1/2 cups White Sugar; 1/2 cups Brown Sugar; 1/2 teaspoons Salt; 2 teaspoons Cinnamon; 1/2 teaspoons Ginger; 1/4 teaspoons Nutmeg; 1/4 teaspoons Cloves; 15 ounces, weight Canned Pumpkin; 2 Eggs; 2 Tablespoons Vegan Butter; 1 teaspoon Vanilla; 14 ounces, weight Can Of Coconut Milk, Preferably Chilled Overnight

Servings: persons

1 cup All-purpose Flour
1/2 cups Ground Pecans
2 teaspoons Brown Sugar
1 teaspoon Salt
1 stick Vegan Butter, Melted
2 Tablespoons Rice Milk Or Other Dairy Free Milk
1/2 cups White Sugar
1/2 cups Brown Sugar
1/2 teaspoons Salt
2 teaspoons Cinnamon
1/2 teaspoons Ginger
1/4 teaspoons Nutmeg
1/4 teaspoons Cloves
15 ounces, weight Canned Pumpkin
2 Eggs
2 Tablespoons Vegan Butter
1 teaspoon Vanilla
14 ounces, weight Can Of Coconut Milk, Preferably Chilled Overnight

1
1.
2
Preheat the oven to 425 degrees F.
3
2.
4
For the crust, stir together the flour, ground pecans, sugar, and salt in a 9-inch pie pan.
5
Pour the melted vegan butter and milk into the pan and mix until a dough forms.
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Then press into the pan and up the sides.
7
Place in the fridge while you mix the filling.
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3.
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For the filling, stir together the dry ingredients, set aside.
10
Whisk together the pumpkin puree, vegan butter, eggs, vanilla, and coconut milk (see note below) in a separate bowl until evenly blended.
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Add the dry mixture to the wet ingredients and stir until fully blended.
12
Pour into the prepared crust and place on a cookie sheet in the preheated oven.
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4.
14
Bake for 10 minutes.
15
Reduce temperature to 350 degrees F and bake for 50 to 60 minutes or until a knife inserted near the center comes out clean.
16
Cool on a metal rack.
17
Note: this comes out best if you put the can of coconut milk in the fridge the night before to solidify.

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1/2 cups Ground Pecans, 2 teaspoons Brown Sugar, 1 teaspoon Salt, and more.

Yes, Dairy-Free Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dairy-Free Pumpkin Pie

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