Prep Time: 10 Min
Canned pumpkin puree Coconut milk Eggs Light brown sugar Granulated sugar Pumpkin pie spice Baking powder Lemon zest All-purpose flour
Cook Time: 1 hr
1
...or, if you are using a pre-made pie crust, roll out the crust and crimp it in the pie pan.
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2
In a small mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt until combined.
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3
Make the dairy-free pumpkin pie filling: in a large mixing bowl, whisk together the eggs, vanilla, granulated sugar, brown sugar, lemon zest, coconut milk, and pumpkin pie filling until smooth.
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4
Whisk the flour mixture into the pumpkin mixture until combined.
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5
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6
Bake the oven at 425 degrees for 15 minutes. Reduce the heat to 350 and bake the pie until the center of the pie doesn't jiggle when moved.
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Remove the pie from the oven and cool the pie completely before serving! Sprinkle with powdered sugar and serve with coconut whipped cream or ice cream!
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