Dairy-Free Pumpkin Pie

Do not even think of bring over the usual Thanksgiving pie to my house this year. Please bring this orange-spiced Dairy Free Pumpkin Pie made with coconut milk instead!

While dessert for two typically shares small-batch dessert recipes, it’s turkey week so I made you a full pie. My theory is that pie is a delicious breakfast, so this dairy free pumpkin pie is dessert after Thanksgiving dinner and breakfast the next day. Don’t worry too much about leftovers, trust me!

If you are serving just two people, here’s a recipe for mini pumpkin pies. However, I am definitely not saying you can’t enjoy this full-size pumpkin pie after making a small Thanksgiving dinner for two, though!

Dairy Free Pumpkin Pie with Coconut Milk:

This pie came about because I couldn’t find the can of evaporated milk in my pantry. So, I took the famous Libby’s pumpkin pie recipe, and substituted coconut milk for the evaporated milk. I also added orange zest along with the usual spices of cinnamon, cloves and ginger.

Then, I doubled down on the coconut flavor and made coconut whipped cream. If you buy the small cans of coconut cream, refrigerate overnight so that it’s firm. Beat it just like regular whipping cream, and you’ll have dairy free whipped cream that is even better than the regular stuff.

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Important Tips (please read)

• Pie Crust: I just want to be very clear here: this recipe calls for a pre-made frozen pie crust, but it MUST BE DEEP DISH. Do not try to use a regular pie crust here, because the filling will overflow.
• Coconut Milk: When you’re using the coconut milk, it is not the whole can. It’s only 12 ounces, or 1 3/4 cup. Make sure the coconut milk is room temperature, and give it a good shake to dissolve any fat globules. You can slightly warm it if you need to in order to make it perfectly smooth before adding it to the bowl.

Ingredients

• Pie Crust. As mentioned above, this recipe needs a frozen, pre-made DEEP DISH PIE CRUST ONLY. If you bake this with a regular pie crust, you will have too much filling and it will overflow. Look in the freezer section of your grocery store and find the Marie Callenders brand of frozen pre-made deep dish pie crust. There are 2 per pack, typically.
• Sugar. Three-quarters cup of granulated sugar.
• Salt. Don’t skip the 1/2 teaspoon of fine sea salt for flavor balancing.
• Cinnamon. And now for the essential pumpkin pie spices: One teaspoon of ground cinnamon (Ceylon cinnamon is the best!)
• Ginger. One-half teaspoon of ground dried ginger.
• Cloves. One-quarter teaspoon of ground cloves.
• Eggs. Two large eggs.
• Orange. Usse a microplane to remove the zest from half of a large navel orange.
• Pumpkin Puree. One 15-ounce can of pure pumpkin puree, not pumpkin pie filling. The Libby’s brand pumpkin is the most intense orange, but use whatever you prefer.
• Coconut Milk. Listen up: you need 1 3/4 cup of canned coconut milk. This is the full-fat, plain unsweetened coconut milk. And yes, it must be canned. The carton or refrigerated stuff is way too thin and runny. Shake the can and measure out 1 3/4 cups. You will have some leftover (use it in your latte!)
• Coconut Cream. Please understand that canned coconut cream is NOT THE SAME as ‘cream of coconut.’ Canned cream of coconut is for making cocktails, is runny and will never whip up. Ensure that you can says ‘Coconut Cream Unsweetened’ on it. You can refer to my recipe video to see the exact label and brand I use when making this dairy free pumpkin pie with coconut milk.
• Powdered Sugar. Just one tablespoon of powdered sugar to sweetened our coconut whipped cream on our dairy free pumpkin pie.

How to Make Dairy Free Pumpkin Pie

Let the pie cool overnight (in the fridge is best). Then, whip the coconut cream with the powdered sugar, garnish the pie and serve.

Storage and Make Ahead Info

I always make the pie part the night before Thanksgiving. I do not recommend making the coconut whipped cream ahead of time, because it might melt. Whip the coconut cream just before serving.

Leftover dairy free pumpkin pie keeps in the fridge for up to 3 days. You can also slice and freeze individual slices (with the whipped cream on top) for up to 6 months. Defrost each slice in the fridge overnight.

Continue to Content

Yield: 10

Pumpkin Pie with Coconut Milk

Print

Dairy free pumpkin pie with coconut milk. You will love this fun twist on pumpkin pie: orange spice pumpkin pie made with coconut milk instead of coconut whipped cream. 

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 20 minutes

Ingredients

• 1 9" DEEP DISH frozen pie crust
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• zest of 1/2 an orange
• 1 15-oz. can of pumpkin puree (not pumpkin pie filling)
• 1 12-oz. can of full-fat coconut milk (not lite)
• 1 5-oz. can of coconut cream, chilled at least 24 hours in the fridge
• 1 tablespoons powdered sugar

Instructions

1. Pull the frozen pie crust out of the freezer, and place it on a baking sheet.
2. Preheat the oven to 425.
3. In a large bowl, stir together with a wooden spoon the sugar, salt, cinnamon, ginger, cloves, eggs, orange zest, pumpkin puree and coconut milk. (Do not use a whisk or beater because it will put too much air in the batter and your pie will sink as it cools). Use a spoon to stir it all together until it's homogeneous.
4. Pour the filling into the pie crust and bake for 15 minutes.
5. Lower the oven temperature to 350 and bake for another 40-50 minutes, until the crust is nicely browned. The pie filling will jiggle slightly in the middle, but it will set as it cools.
6. Let cool completely, overnight in the fridge is best.
7. Before serving, use a paper towel to blot off any excess moisture that has accumulated on top of the pie (this is water from the pumpkin puree).
8. Scrape the chilled coconut cream out of a can and into a bowl. Add the powdered sugar into a bowl and beat it with an electric mixer until it resembles whipped cream, about 1-2 minutes. Decorate pie with whipped cream (and add toasted coconut, if you like), slice and serve.

Notes

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 130Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 37mgSodium: 150mgCarbohydrates: 26gFiber: 1gSugar: 23gProtein: 2g

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