Dairy Free Pumpkin Pie

1 pie
1 hr 5 min

Best thanksgiving dessert? Pumpkin pie, in my opinion! Many pumpkin pie recipes involve heavy cream, milk, or condensed milk but ever since I've become lactose intolerant, I've been looking for dairy free options for my favorite foods. My lactose free swap -- coconut milk. The fat in canned coconut milk still provide a creamy option and no one in my family realized it was a dairy free pumpkin pie. I've made this dairy free version two years in a row now, and it's seriously been a hit every time. I highly recommend making this for your thanksgiving spread or just anytime in the fall to impress your guests!

Recipe details
  • 1  pie
  • Prep time: 20 Minutes Cook time: 45 Minutes Total time: 1 hr 5 min
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Ingredients

  • 1 can pumpkin puree
  • 1 1/4 cup full fat coconut milk
  • 3 eggs
  • 1 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
Instructions

Heat pumpkin puree, brown sugar, and all the spices over medium-low and stir until combined.
In a separate bowl, whisk the eggs together.
Microwave the coconut milk until warm, and add to the eggs.
Add the eggs & milk to the pumpkin mixture.
Pour into your blind-baked crust and bake with foil around the crust for 45-50 min at 350°.
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