Pumpkin Pie (dairy-free)

Is it even legal to celebrate Thanksgiving without pumpkin pie? I think not. But I digress.

Pumpkin Pie

Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin is a symbol of harvest time, and pumpkin pie is generally eaten during the fall and early winter. In the United States and Canada, it is usually prepared for Thanksgiving,¹ and other occasions when pumpkin is in season.

The pie filling ranges in color from orange to brown and is baked in a single pie shell, rarely with a top crust. The pie is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used and can replace the clove and nutmeg, as its flavor is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices. The spice mixture is called pumpkin pie spice.

Traditions and Memories

The smell of pies baking and Turkey roasting on Thanksgiving Day are indelible memories of the holidays. As far as I can recall, Thanksgiving was my Dad’s day to take over the kitchen. He would get up at the break of day and start the process.

The pies and sides were always the first to go into the oven because he needed the space for the turkey for the remainder of the day. The challenge was to time it perfectly so it was ready when family and guests arrived.

This recipe is a dairy-free recipe I found on the joyfoodsunshine website. I tried it a few years ago and it was one of the best pumpkin pies I’d ever had. It was light. The crust was flaky. The pie’s spices were perfectly balanced. Not too sweet. It was delectable and so I’ve added it to my annual Thanksgiving preparations.

I hope you will try it and enjoy making family memories too.

Pumpkin Pie (dairy-free)

This is THE best pumpkin pie recipe you will ever eat, and it just so happens to be dairy-free! I found it on joyfoodsunshine.com’s website. The recipe is Laura’s as well as the credit for her beautiful photography.

Ingredients

Filling:

• 3 large eggs
• 1 15 oz can pumpkin puree (or 2 cups fresh pumpkin puree)
• 1 cup full fat coconut milk*
• 1 tsp vanilla extract
• ¾ cup light brown sugar
• ½ tsp sea salt
• 1 tsp ground cinnamon
• 1 ½ tsp pumpkin pie spice

Pie Crust:

• 1 ¼ cups all-purpose flour
• ½ tsp sea salt
• 1 TBS granulated sugar
• ½ cup earth balance vegan butter sticks chilled (and cut into 1 inch pieces**)
• ¼ cup ice cold water

Instructions

Make the pie Crust:

1. Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
2. Add the vegan butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
3. Remove dough from processor (will be crumbly) and form into a ball.
4. Wrap in plastic wrap and refrigerate for at least 15 minutes or overnight

Make the filling:

1. In a large bowl, beat the eggs.
2. Whisk in the pumpkin, coconut milk and vanilla extract until combined.
3. Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.
4. Putting it together
5. Preheat your oven to 425 degrees F.
6. Lightly grease a pie plate and set aside.
7. Roll out your pie dough on a well-floured surface (pastry cloth) to fit the size of your pie plate.
8. Carefully transfer the dough to the pie plate and shape the crust how you want it to look.
9. Pour the filling into the unbaked pie crust and cover the crust with a pastry shield
10. Bake for 15 minutes at 425 degrees F.
11. Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
12. Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.

This is THE best pumpkin pie recipe you will ever eat, and it just so happens to be dairy-free!

Search through some of my favorite 50+ other dessert recipes here. Don’t forget to check out all my Thanksgiving recipes too.