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.
Ingredients
- 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
Instructions
- 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.
Notes
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.