Dairy-free Pumpkin Pie Recipe Makes Thanksgiving Even Better by Ann Marie G. Halstead

All things pumpkin spice just got even better: Pereg has shared a simple dairy-free pumpkin pie recipe just in time for Thanksgiving. The dairy-free pie recipe helps everyone get their slice of pie this holiday season!

To make this easy pumpkin pie recipe with no dairy, you will need the gather the following ingredients from your fridge and pantry: eggs, pumpkin puree, coconut milk, vanilla extract, light brown sugar, sea salt, ground cinnamon, pumpkin pie spice, flour, granulated sugar and margarine (margarine is dairy-free).

Serve this creamy pumpkin pie for dessert after dinner year-round, or make it part of your Thanksgiving dessert table. 

Cuisine: American
Prep Time: 15 minutes plus 2 hours to cool
Cook Time: 1 hour and 15 minutes
Total Time: 3 1/2 hours
Servings: 8

Ingredients

Filling

• 3 large eggs
• 15 ounces (1 can) pumpkin puree or 2 cups fresh pumpkin puree
• 1 cup full-fat coconut milk
• 1 teaspoon vanilla extract
• 3/4 cup light brown sugar
• 1/2 teaspoon sea salt
• 1 teaspoon PEREG ground cinnamon or your favorite ground cinnamon
• 1 1/2 teaspoons pumpkin pie spice

Pie Crust

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon sea salt
• 1 tablespoons granulated sugar
• 1/2 cup margarine sticks, chilled and cut into 1-inch pieces
• 1/4 cup ice cold water

Here’s how to make it:

1. To make the pie crust, place the flour, salt and sugar in a food processor fitted with an “S” blade and pulse to combine. Add the margarine and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched. Remove dough from processor (will be crumbly) and form into a ball. Wrap in plastic wrap and refrigerate for at least 15 minutes or overnight for best outcome
2. To make the filling in a large bowl, beat the eggs. Whisk in the pumpkin, coconut milk and vanilla extract until combined. Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.
3. To make the pie, preheat the oven to 425 degrees F. Lightly grease a pie plate and set aside. Roll out your pie dough on a well-floured surface (pastry cloth) to fit the size of your pie plate. Carefully transfer the dough to the pie plate and shape the crust how you want it to look. Pour the filling into the unbaked pie crust and cover the crust with a pastry shield. Bake for 15 minutes at 425 degrees F.
4. Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm up as it cools. Allow the pie to cool on a wire rack for 2 hours. (Be patient! This is important). Serve or refrigerate until ready to serve. Store the pie covered in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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