Description
This creamy, rich pumpkin pie skips the dairy but delivers all the cozy spice and custardy texture you expect. Made with coconut milk, it’s a must for any holiday table—vegan-friendly and delicious.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup vegan butter or coconut oil, cold
- 2–4 tbsp ice water
- 1 (15 oz) can pumpkin puree
- 1 cup full-fat coconut milk
- 3/4 cup light brown sugar
- 2 large eggs or egg substitute
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C).
- Make the crust: Mix flour and salt. Cut in cold vegan butter. Add ice water gradually until dough forms. Chill for 30 minutes.
- Roll dough and press into a 9-inch pie dish. Crimp edges and chill again if desired.
- Mix filling: whisk pumpkin, coconut milk, sugar, eggs, spices, salt, and vanilla until smooth.
- Pour filling into pie crust. Wrap crust edges in foil to prevent burning.
- Bake for 45–55 minutes until center is set with slight jiggle. Cool completely, then chill at least 4 hours or overnight.
- Slice and serve with dairy-free whipped cream, if desired.
Notes
- Use full-fat coconut milk for best texture.
- Let pie cool completely before slicing to ensure clean cuts.
- Store in fridge for up to 5 days or freeze for 2 months.