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Easy dairy free pumpkin pie

Make this super simple dairy free pumpkin pie for Thanksgiving! It's gluten free too and made from scratch with a simple pie crust and coconut milk filling. You'll be amazed how thick and creamy this recipe is!
Prep Time30 mins
Cook Time55 mins
Course: Dessert
Cuisine: American
Keyword: blackberry dessert, dairy free, gluten free, paleo, pecan pie, pumpkin, thanksgiving
Servings: 12
Calories: 191kcal

Ingredients

Crust:

  • 1 ½ cups almond flour
  • 2/3 cup tapioca flour
  • 1/2 cup palm oil shortening, coconut oil or grass-fed butter cold
  • 2 tablespoons coconut sugar
  • 1/4 teaspoon sea salt
  • 1 egg

Filling:

  • 1-15 oz can pure pumpkin puree
  • 1/2 cup full fat coconut milk shaken to blend
  • ½ cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon pumpkin pie spice or make your own
  • ¼ teaspoon sea salt
  • 2 large eggs + 1 large egg yolk room temp

Instructions

  • Start by adding all of the pie crust ingredients to the bowl of a food processor, except for the egg, and pulse until a crumb forms. Next, add the egg and pulse until a dough forms and starts to pull away from the edges of the bowl.
  • Gather the dough into a loose ball and wrap in plastic then chill in the refrigerator for at least 20 minutes or up to 2 days if you want to make it in advance.
  • While the dough is chilling, preheat the oven to 375°F.
  • Gently press the dough into the bottom and sides of a 9" pie dish. It’s okay if the dough breaks, this is normal. Gently push the dough back together to smooth and cracks. You can't overwork this dough.
  • Pierce the dough with a fork a few times to it doesn’t puff up while baking. Bake the pie crust in the preheated oven for 10 minutes until the bottom is set. Remove and allow to cool for 5-10 minutes.
  • While the crust is baking, make the filling. In a large bowl, whisk together the pumpkin, coconut milk, maple syrup, vanilla extract, pumpkin pie spice and salt. Whisk in the eggs and egg yolk one at a time, being careful not to overmix.
  • Pour the filling into the partially baked pie crust. Cover the crust only with aluminum foil or a pie shield, and bake again for 55-65 minutes or until the center of the pie is set.
  • Allow to cool completely at room temperature. Once cooled, serve or keep in the refrigerator for up to 2 days. Serve with coconut whipped cream and a sprinkle of cinnamon if desired!

Nutrition

Serving: 1g | Calories: 191kcal | Carbohydrates: 14.9g | Protein: -18g | Fat: 13.1g | Saturated Fat: 6.4g | Cholesterol: 55mg | Sodium: 64mg | Fiber: 0.8g | Sugar: 10.6g