Dairy-Free Pumpkin Pie

Be holly and jolly 💚❤️ Gather round the holiday table today and enjoy this Dairy-Free Pumpkin Pie. The coconut milk filling is creamy and flavorful with just the right sweetness, while the crust is oh-so-buttery and flaky 💫

Dairy-Free Pumpkin Pie

Made with

Fiesta Tropicalé Organic Coconut Milk




Filling: ✅ 3 eggs ✅ 15-ounce can pumpkin puree  ✅ 1 cup Fiesta Tropicalé Organic Coconut Milk  ✅ 1 tsp. vanilla extract ✅ ¾ cup light brown sugar ✅ ½ tsp. salt ✅ 1 tsp. ground cinnamon ✅ 1 ½ tsp. pumpkin pie spice Pie Crust: ✅ 1 ¼ cups all-purpose flour ✅ ½ tsp. salt ✅ 1 Tbsp. granulated sugar ✅ ½ cup butter, chilled and cut into 1 inch pieces ✅ ¼ cup ice cold water


👉 To make the pie crust: In a food processor, pulse together flour, salt, and sugar. Add butter and cold water. Process until mixture starts to stick together. Form dough into a ball. Wrap in plastic wrap and chill for 1 hour or overnight. 

👉 To make the filling: Beat eggs in a large bowl. Add pumpkin puree, coconut milk and vanilla extract and mix well. Add sugar, salt, cinnamon and pumpkin pie spice. Mix thoroughly until well combined.  

👉 To put pie together: Preheat oven to 425°F. Lightly grease pie dish and set aside. Flour kitchen surface and roll out pie dough to fit the size of the pie dish. Transfer dough to the pie dish and shape the crust in the dish. Pour the filling into the unbaked pie crust and cover the crust edges with a pie shield or aluminum foil. Bake for 15 minutes.  Reduce temperature to 350°F and continue to bake for 1 hour. Let pie cool on a wire rack for 2 hours. Refrigerate until ready to serve.