Dairy-Free Pumpkin Pie with Coconut Milk
This pie captures everything you love about the original, but making it with coconut milk keeps it dairy-free. Make a gluten-free version by using gluten-free pie crust.
Servings: 8 people
Calories: 249kcal
Ingredients
- 1 9-inch pie crust gluten-free, if desired
- 2 eggs large
- 15 ounces pumpkin puree canned, or 2 cups of pureed cooked pumpkin
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar
- 1/2 teaspoon kosher salt
- 1-1/2 teaspoons pumpkin pie spice
- 1 cup coconut milk
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a large bowl, beat together the eggs, pumpkin puree, vanilla extract, brown sugar, salt, and pumpkin pie spice until they’re well combined.
- While stirring, add the coconut milk and mix until well combined.
- Pour the filling into the prepared pie crust and bake for 15 minutes.
- Reduce the heat to 350 degrees Fahrenheit and bake for an additional 35 to 50 minutes, or until the pie is set in the middle. You can test the filling with an instant-read thermometer. It will be finished when it reaches an internal temperature of 175 degrees.
- Transfer the pie to a cooling rack and cool completely before moving the pie to the refrigerator, at least two hours.
- If not serving immediately, store the pie in the refrigerator.
Nutrition
Serving: 1slice | Calories: 249kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 257mg | Potassium: 125mg | Fiber: 1g | Sugar: 20g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg |
| SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12