Vegan Pumpkin Pie with Coconut Milk

You won't believe how easy it is to make dairy free and egg free pumpkin pie from scratch! Combine a handful of simple ingredients for a rich, smooth, and creamy dessert. This dairy free pumpkin pie recipe tastes almost identical to the family-favorite classic dessert. It's smooth, creamy, perfectly sweet, and bursting with fall flavors!

Author: The Urben Life

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 10 servings

Calories: 287 kcal per serving

Ingredients

1 ½ cups - all-purpose flour
½ tsp - salt
½ cup - solid coconut oil
⅓ cup - cold water
1 can - pure pumpkin puree
¾ cup - canned coconut milk
½ cup - brown sugar
¼ cup - cornstarch
¼ cup - maple syrup
2 teaspoons - pumpkin pie spice
1 tsp - vanilla extract
½ tsp - salt

Instructions

To make the pie crust, combine flour and salt in a large mixing bowl. Add the coconut oil and cut the oil into the flour using your fingertips. Continue until crumbs form.
One tablespoon at a time, stir in cold water until the mixture begins to form a smooth ball. Transfer to a lightly floured surface and roll the dough into a circle large enough to fit into your pie pan. I suggest using a standard 9-inch pie dish!
Carefully transfer the rolled dough into greased pie pan and trim any excess dough from around the edges.
Preheat oven to 350 degrees F. In a large bowl, combine the filling ingredients and mix well. Pour into prepared pie crust and spread evenly using a spatula.
Bake for 60 minutes then remove from the oven and let cool completely. It's normal for this pie to be jiggly when removing from the oven. It will set up as it cools. Transfer to the refrigerator to let set for at least 4 hours.

Nutrition