**Please my my updated Pumpkin Pie Post! It’s pretty much the same recipe but has step-by-step pictures 🙂
Pumpkin pie is pretty easy to make dairy free because the only thing that needs replaced is the evaporated milk. I chose to use full-fat coconut milk because of it’s thick, creamy consistency. I originally used SO Delicious coconut creamer but after much testing I’ve found that canned coconut milk not only works better but has no filler ingredients. Besides, canned coconut milk is much more readily available 🙂
The crust on the other hand was little harder. Even though I have a really good almond flour pie crust recipe, it cooks at 350 degrees for 20-25 minutes and pumpkin pie has a higher baking temperature and longer baking time. The first time I made it I burned it to black, burned crisp! Then next time I made it I just loosely covering the entire pie with foil and removed it during the last few minutes of cooking. I was worried the pie might not set up as good since the original recipe didn’t call for the pie to be covered, but it turned out really good. Then I tested it just covering the crust and it was perfect – I don’t know why I didn’t try that first 🙂 I hope you enjoy it too!
-*Note- This recipe from gluten free goddess and this recipe from The Spunky Coconut are both vegan! And I’ve been dying to try this recipe from Allergy Free Alaska – it’s almost the same filling recipe except she reduced the coconut milk to 1/2 C and used 1/2 C pure maple syrup instead of coconut palm sugar – brilliant!!!
- 1 recipe for a gluten free pie crust (see link above) + 1 tsp. cinnamon and a dash of nutmeg
- ¾ C sugar or sifted coconut palm sugar (will darken color)
- ½ tsp. salt
- 1 tsp. cinnamon
- ¾ tsp. ground ginger
- ¼ tsp. ground cloves
- ½ tsp. nutmeg
- 2 eggs
- ¾ C full fat canned coconut milk
- 1 15 oz. canned pure pumpkin (NOT pumpkin pie mix)
- ½ tsp. vanilla
- Prepare pie crust according to directions, adding 1 tsp. of cinnamon and a dash of nutmeg to the dry ingredients.
- After you press the dough into the pie pan and place in freezer, prepare the filling:
- Preheat oven to 400 degrees.
- In a medium-sized bowl, mix together the dry ingredients.
- In a large mixing bowl, beat the eggs until frothy (I just whisked with a fork). Then, stir in your sugar/spice mixture.
- Add in the pumpkin and coconut milk. Stir well.
- Pour filling into the chilled crust.
- Cover crust with a pie protector or make one yourself out of aluminum foil to prevent the crust from burning. (To do this: tear off a piece of aluminum at least double the length of your pie pan. Fold it lengthwise twice then wrap around the pie. Secure with a paper clip and fold the top over the crust. Be sure to cover the crust VERY well as almond flour burns easily.)
- Bake for 15 minutes.
- Reduce temperature to 350 degrees and bake an additional 40 - 50 minutes. Pie is done when no longer giggly and a knife or toothpick inserted into middle comes out clean.
- Cool for 2 hours.