Recipes by Brad, Simple Recipes anyone can make

Dairy Free Pumpkin Pie (Print Version)

# Ingredients:

The success of this dairy free pumpkin pie depends on using fresh and quality ingredients in the right amounts. Below is an explanation of each core ingredient to guide your shopping and preparation.

Pumpkin Puree (1 ¾ cups)

This is the foundation of the filling. Use pure canned pumpkin or homemade puree for natural sweetness and smooth texture. Avoid pumpkin pie filling that contains added sugar or spices to control flavor yourself.

Coconut Milk (1 cup full-fat)

The coconut milk replaces traditional cream or evaporated milk to keep the filling creamy yet dairy-free. Full-fat coconut milk provides richness and helps set the custard-like consistency perfectly.

Sugar (¾ cup brown sugar)

Brown sugar adds sweetness with subtle molasses notes that pair nicely with the spices. You can substitute coconut sugar or maple syrup if preferred for different flavor profiles.

Cornstarch (3 tablespoons)

Cornstarch acts as the thickening agent in this recipe. It ensures the filling sets well without eggs or gelatin while keeping it smooth and luscious.

Pumpkin Pie Spice (2 teaspoons)

This blend of cinnamon, nutmeg, ginger, and cloves gives the signature warm aroma and taste. Freshly ground spices work best for intense flavor but pre-mixed spice blends are convenient.

Vanilla Extract (1 teaspoon)

A small amount of vanilla enhances sweetness and deepens overall flavor complexity in the filling. Use pure vanilla extract rather than imitation for best results.

Dairy-Free Pie Crust (1 9-inch crust)

Select a store-bought or homemade crust that contains no butter or milk products. Many recipes use vegetable shortening or coconut oil to create flaky crusts suitable for this pie.

Salt (¼ teaspoon)

A pinch of salt balances sweetness and heightens all other flavors in the filling. It also helps round out the taste profile nicely.

Ingredient close-up

# Instructions:

This section guides you through each stage carefully so you create a perfect dairy free pumpkin pie from start to finish without confusion or guesswork.

Step 1: Prepare Your Oven and Crust

Preheat your oven to 350°F (175°C). Place your dairy-free 9-inch pie crust into a pie dish. To prevent sogginess later on, you can lightly prick the bottom with a fork before blind baking it for about 8 minutes. This helps create a sturdy base that won’t get too soft from the moist filling.

Step 2: Mix Dry Ingredients Thoroughly

In a large mixing bowl, combine brown sugar, cornstarch, salt, and pumpkin pie spice evenly with a whisk. Mixing these dry ingredients well ensures even distribution of sweetness and spice throughout your filling for consistent flavor in every bite.

Step 3: Incorporate Wet Ingredients Into Dry Mix

Add pumpkin puree, full-fat coconut milk, and vanilla extract to your dry mixture. Whisk everything together until completely smooth without lumps. The filling should have a thick yet pourable consistency ready to be poured into your prepared crust smoothly.

Step 4: Pour Filling Into Crust and Bake Carefully

Pour your combined filling into the pre-baked crust gently to avoid spills or air bubbles forming underneath. Place the filled pan on a middle rack in your oven. Bake at 350°F (175°C) for approximately 50-60 minutes until filling is set but still slightly wobbly in center—this prevents overbaking which could dry out your custard texture.

Step 5: Cool Completely Before Serving

Once baked, remove your dairy free pumpkin pie from oven and allow it to cool completely on a wire rack at room temperature for at least two hours. Cooling lets the custard fully firm up for clean slicing while intensifying flavors before serving chilled or at room temp.

Step 6: Optional Garnishing Before Serving

Add optional toppings like whipped coconut cream or a sprinkle of cinnamon before serving to enhance presentation and add complementary flavor layers that elevate this naturally rich dessert further without adding dairy.