– Pie Crust – 1 ½ cups all purpose flour – ¼ teaspoon salt – ¼ teaspoon sugar – ⅔ cup frozen margarine I used Earth Balance butter sticks, cut into 1/4-inch cubes – 3-5 Tablespoons Ice water – Filling – one 15 ounce can pureed pumpkin not pumpkin pie filling – ¾ cup full-fat coconut milk – ½ cup pure maple syrup I used organic (could sub with sugar) – ¼ cup cornstarch – 1 tsp cinnamon I used 2 tsp. Adjust according to your taste – ¼ tsp ground ginger – ½ tsp pumpkin spice started at 1/2 tsp and kept adding until tasted perfect for me which was around 2 tsp – ½ tsp salt
Cook Time: 1 hour
What is in a Dairy Free Pumpkin Pie? The filling of a traditional pumpkin pie, the one I made ever since I started baking on my own, is made with eggs and condensed milk. This vegan version subs out the condensed milk with full-fat coconut milk to make it totally dairy-free. The eggs are replaced with cornstarch, and yes, this combo works and results in a super creamy and dreamy pie!
Prep the filling for vegan maple pumpkin pie While your crust bakes, mix up the filling. All you need to do is beat the ingredients together with an electric mixer. Once it’s nice and smooth, pour it into your crust and bake your pie. I used full-fat coconut milk to get that rich and custard texture. You could use regular unsweetened coconut milk or almond milk (or even soy). But I prefer the result with full-fat coconut milk.
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