Ingredients
3 large eggs
15 ounces pumpkin puree (or 2 cups homemade pumpkin puree)
1 cup full-fat coconut milk
1 teaspoon vanilla extract
¾ cup light brown sugar
½ teaspoon sea salt
1 teaspoon ground cinnamon
1 ½ teaspoons pumpkin pie spice
1 ¼ cups all-purpose flour
½ teaspoon sea salt (for crust)
1 tablespoon granulated sugar
½ cup vegan butter, chilled and cut into 1-inch pieces
¼ cup ice cold water
Instructions
- In a food processor, pulse together flour, salt, and sugar for the crust.
- Add cold vegan butter and ice water. Pulse until mixture begins to clump and holds when pinched.
- Form dough into a disc, wrap in plastic, and refrigerate for at least 1 hour or overnight.
- In a large bowl, beat the eggs, then whisk in pumpkin puree, coconut milk, and vanilla extract.
- Add brown sugar, salt, cinnamon, and pumpkin pie spice. Mix until fully combined.
- Preheat oven to 425°F (218°C). Roll out chilled dough to fit a greased pie plate and shape edges as desired.
- Pour pumpkin filling into unbaked pie crust. Cover crust edges with a pie crust shield.
- Bake at 425°F for 15 minutes, then reduce temperature to 350°F (177°C) and bake for an additional 50–60 minutes, until a knife inserted comes out clean.
- Cool on a wire rack for at least 2 hours before serving or refrigerating.
- Serve with dairy-free whipped cream or vanilla ice cream if desired.
Notes
- Use full-fat coconut milk or coconut cream for best texture; almond milk is not recommended.
- Crust can be made gluten-free using all-purpose GF flour.
- Pie freezes well—wrap whole or individual slices tightly and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15.8g
- Sodium: 255mg
- Fat: 10.4g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1.8g
- Protein: 3.4g
- Cholesterol: 67mg
