Pumpkin Pie (Egg-Free, Dairy-Free)
Enjoy this classic pumpkin pie recipe that has a luscious and creamy texture. 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.
Prep Time 10 mins
Cook Time 1 hr
Chill Time 6 hrs
Total Time 7 hrs 10 mins
Course Dessert
Cuisine American
Servings 8 Slices
Calories 250 kcal
- 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.
High altitude: no adjustments needed.
Gluten-free: Use a gluten-free pie crust alternative and swap the cornstarch for an equal amount of arrowroot starch.
Keyword Creamy Pumpkin Pie, Easy Pumpkin Pie, Pumpkin Pie