Enjoy all your favorite flavors of Classic Pumpkin Pie without the dairy or lactose in this Dairy-Free Pumpkin Pie Recipe. Made with coconut milk instead of evaporated milk or condensed milk, it's rich, satisfying, and full of the traditional flavor while still being lactose and dairy-free.
15oz.can pure pumpkin pureenot pumpkin pie filling
1deep-dish pre-made unbaked dairy free pie shellor 1 pie crust, rolled out & crimped into a deep-dish pie shell
Instructions
Preheat the oven to 425 degrees Fahrenheit.
In a small mixing bowl, mix together the flour, baking powder, pumpkin pie spice, and salt lightly with a fork until the spices are evenly distributed throughout the flour.
In a large mixing bowl, whisk together the eggs, vanilla, granulated sugar, brown sugar, lemon zest, coconut milk, and pumpkin puree together until smooth.
Whisk the flour mixture into the pumpkin mixture until combined.
Pour the pumpkin pie filling into the pie shell.
Bake the pie in the oven for 15 minutes at 425.
Reduce the heat to 350 degrees and bake for another 45-50 minutes, or until the center of the pie doesn't jiggle when moved and the edges of the filling are turning golden brown.
Remove from the oven and move to a cooling rack. Cool at room temperature for 1-2 hours, or until it is completely cooled.
Notes
1. Dairy-free pie crusts: either make a homemade pie crust with shortening or purchase a dairy-free or vegan pre-made pie crust. 2. This pie will keep covered in the refrigerator for 4-5 days. It does not freeze well.2. For a dairy-free pie garnish, use coco whip or whip up coconut whipped cream or a dairy-free whipping cream substitute. 3. To make this recipe gluten-free, use a gluten-free and vegan pie crust and a 1-to-1 gluten-free flour blend. 4. Coconut milk: use the 100% pure coconut milk. It often comes in a can or in the freezer section. The coconut milk blends sold in the refrigerator section do not have the right coconut milk fat percentages for this recipe.
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