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dairy free pumpkin pie

Dairy-Free Pumpkin Pie Recipe

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 317
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups (150 g) almond flour
  • 3 tbsp melted coconut oil
  • 1 tbsp maple syrup
  • ¼ tsp fine sea salt
  • 1 (15 oz / 425 g) can pumpkin puree
  • 1 cup (240 ml) full-fat coconut milk
  • ¾ cup (150 g) packed light brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • Pinch of ground cloves (optional)

Method
 

  1. Preheat oven to 350°F. Mix almond flour, coconut oil, maple syrup, and ¼ tsp salt, press into a 9-inch pie dish, and bake 10 minutes until golden.
  2. Whisk eggs, then add pumpkin, coconut milk, sugar, vanilla, spices, and a pinch of salt, whisking until smooth.
  3. Pour filling into the warm crust, bake 50–60 minutes until edges are set and the center jiggles slightly.
  4. Cool on a rack 1 hour, refrigerate at least 2 hours, then slice and serve with coconut whipped cream.

Notes

Chill the pie for at least 2 hours, though overnight gives the cleanest slices and deepest flavor. If you’re short on time, you can cool the pie at room temperature and serve it still slightly warm, but the slices will be softer. Watch the crust edges around the 45-minute mark; if they darken too fast, cover them loosely with foil.