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A whole pumpkin pie with a golden-brown crust and smooth, orange-brown filling, viewed from above. The pie sits in a metal pie tin on a light-colored surface.

Dairy-Free Pumpkin Pie

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This dairy-free pumpkin pie is rich, silky, and just sweet enough, with warm spices, coconut milk for creaminess, and a golden gluten-free crust. A lighter take on a holiday classic.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 15 oz pumpkin purée 1 can, cooked
  • ½ cup + 2 tablespoon honey
  • ½ teaspoon kosher salt
  • 1 teaspoon pumpkin pie spice
  • 2 eggs well beaten
  • ½ teaspoon vanilla extract
  • 1 can 13.5 oz full-fat coconut milk
  • 1 gluten-free 9-inch pie shell unbaked and chilled

Equipment

  • 9-inch pie pan
  • Rubber spatula
  • Whisk
  • Mixing Bowls
  • Saucepan

Method
 

  1. Preheat oven to 400°F.
  2. In a saucepan over medium heat, stir the pumpkin purée frequently for 8–10 minutes until slightly dry and caramelized.
  3. Turn off the heat and stir in coconut milk, vanilla, and honey until fully incorporated.
  4. Add salt, pumpkin pie spice, and eggs. Stir to combine thoroughly while the mixture is still hot.
  5. Pour filling into chilled pie shell and smooth the top.
  6. Bake 45 minutes or until crust is golden and filling is mostly set.
  7. Let cool fully before slicing and serving.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: cover and refrigerate for up to 4 days. Let it come to room temperature, or serve chilled, before slicing.

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