I absolutely love pumpkin pie, but it’s sometimes a tricky thing to make when you’re dairy-free. I’ve made a lot of dairy-free pumpkin pies over the years, and some haven’t turned out as well. I made this one recently and thought it turned out great and was nice and simple. I've put an egg substitution idea below for a vegan pie.
INGREDIENTS:
1 store-bought pie crust (or unbaked homemade pie crust)**
1 15-ounce can pumpkin puree
3/4 cup brown sugar
1 cup canned coconut milk (the full fat kind, not “light” coconut milk)
2 large eggs*
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon coarse salt
*For a vegan substitute, add an extra 1/4 - 1/2 cup of pumpkin puree. I’d also recommend adding 2 tbs of cornstarch, since no one wants a liquidy pumpkin pie!
**If you need a gluten-free pie crust, we have some available at the store, otherwise, here’s a great gluten-free pie crust recipe.
See the entire recipe and directions at Boston Girl Bakes.