Enjoy this classic pumpkin pie recipe that has a luscious and creamy texture throughout. You don’t even need any eggs or milk, and you can make this gluten-free! Add a dollop of whipped cream and you’re golden.
Pumpkin Pie has to be my absolute favorite Thanksgiving dessert. I can’t think of a Thanksgiving feast where this classic pie is not present, whether it be store-bought or homemade (although, I promise you’ll never go back to the store-bought after trying this recipe!).
I made this pie for Thanksgiving last year and let me just tell you, it was de-li-cious. Everyone raved about it, so this year I’m making it again AND sharing the recipe with you!
Why you’ll love this recipe:
- One bowl. I repeat, ONE.BOWL! And you actually don’t even need a bowl if you’re making the filling in the blender
- Many pie recipes call for eggs and milk for the filling, but this recipe does not need any of that
- Quick and easy to make… just blend, bake, and chill
- Creamy and ultra-smooth, just as a classic homemade pumpkin pie should be
Ingredient Notes and substitutions:
- Canned Coconut Milk: Make sure to opt for the full-fat canned version as this will make the pie creamy. You won’t taste the coconut in the finished pie, but half-and-half will also work.
- Pumpkin Puree: Use 100% canned pumpkin, NOT pumpkin pie filling since it is already spiced and sweetened!
- Cornstarch: Helps to thicken the filling and keep it creamy. If you want a gluten-free alternative, sub with an equal amount of arrowroot starch.
- Brown Sugar: Either light or dark will work. Note that dark brown will give your pie a darker color.
- Pumpkin Pie Spice: Or substitute by mixing 1/2 tsp cinnamon, 1/4 tsp ginger, and both 1/8 tsp ground cloves and nutmeg.
- Cinnamon: I like my pumpkin pie to lean on the spicy side, so I add in extra cinnamon. Just use the pumpkin pie spice if you prefer a milder flavor.
I’ll be willing to bet that this is the easiest pumpkin pie recipe you’ll come across. Here is a general overview of the process…
A flaky pie crust is essential in making the perfect pumpkin pie. You can use either a store-bought version or your favorite pie crust recipe (or even a graham cracker crust, which is my fave). If you’re making this around the holidays, store-bought pie crust is an excellent time-saver.
The filling is extremely simple to make that I’ve labeled it “goof-proof” because you really can’t screw it up. It’s all just dump and blend (or whisk if using a bowl). The whole process almost feels too easy… 😉
Grab your blender (or bowl and whisk if you don’t have a blender) and add in all of the ingredients. Pop on the lid and blend everything until it’s completely smooth.
Pour the mixture into the pie crust and use a silicone spatula to spread it out evenly across the dish.
Now place the pie in the oven for one hour. Your pie may need extra time, so I recommend checking at 60 minutes and then add 10 minutes if needed. You will know it’s done when there are small cracks around the edges and the center is just ever-so jiggly. Don’t worry about the pie being undercooked since the residual heat will allow it to keep baking and eventually set up all nice once you let it chill in the fridge overnight.
Let the pie cool on the counter for at least one hour and then chill uncovered in the refrigerator for at least 6 hours or ideally overnight.
The color of the pie will depend on the type of pumpkin and brown sugar used. Some lean on the vibrant orange side whereas others lean towards brown. Either way, it will taste the same. 🙂
Frequently Asked Questions:
How to prevent pie cracking:
Small cracks around the edges are fine, but if your pumpkin pie’s top has cracks across the center, it most likely means you overbaked it. I usually bake mine for about one hour and remove it when the center juuuust slightly jiggles (not underdone). When the pie cools, it will actually continue to bake and the filling will set up perfectly in the fridge. Follow this method and your pie won’t be either runny or overbaked.
Can I make this vegan?
Yes! (And I promise your guests won’t even believe it!) The filling is already vegan, so just make sure whatever pie crust you’re using is free of dairy and milk. Most store-bought crusts are already vegan.
Can I make this gluten-free?
The pie can be made gluten-free by using a GF pie crust alternative and substituting the cornstarch in the filling with arrowroot powder.
Can I make it the day before?
Pumpkin pie can be made up to 2 days ahead of time while stored in the fridge. Personally, I think the pie tastes best when made the night before since you will need to allow for at least 6 hours of chilling.
One thing I love about baking pies at high altitudes is that they generally do not need any modifications. This pumpkin pie stays true to that. If you’re at sea level or 10,000 feet, follow the recipe card as written and this will be a Thanksgiving favorite.
Pumpkin Pie (Egg-Free, Dairy-Free)
- 1 (9 inch) Unbaked Pie Shell (store-bought or homemade)
- 1 3/4 Cups 100% Pure Pumpkin (NOT pumpkin pie filling)
- 3/4 Cup Full-fat Coconut Milk (shake can before measuring)
- 1/2 Cup Brown Sugar
- 1/4 Cup Cornstarch
- 1/4 Cup Maple Syrup
- 1 tsp Vanilla Extract
- 1 1/2 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- 1/8 tsp Ground Cloves
- 1/2 tsp Salt
- Preheat oven to 350F. Prepare a 9" pie pan with the unbaked pie shell.
- In a blender or large mixing bowl, add the pumpkin puree, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, ground cloves, and salt. Blend until completely smooth.
- Pour the mixture into the unbaked pie shell and use a silicone spatula to evenly smooth out the filling. Bake for 60-70 minutes or until the center slightly jiggles and the edges begin to form small cracks.
- Let cool at room temperature for at least one hour, and then chill uncovered in the fridge for at least 6 hours (or up to 48 hours) to completely set.
Recipe adapted from itdoesnttastelikechicken.com
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