For the second post in my dairy free Thanksgiving recipe series, I am sharing my dairy and soy free pumpkin pie recipe! I searched and tried many recipes for vegan or dairy free pumpkin pie before creating this recipe. It is the perfect combination of pumpkin, sugar, and spices. The coconut milk gives it a delicious creamy flavor and texture without overpowering the pumpkin. My husband says this is the best pumpkin pie he has ever had, and I agree! This is the perfect dessert to bring to a Friendsgiving, or fall gathering of any kind! Let’s get started!
Ingredients for dairy and soy free pumpkin pie filling:
Pumpkin: I buy Libby’s 100% pure canned pumpkin. You can also opt to cook your own at home using this tutorial.
Sugar: I use organic cane sugar, but white sugar will work as well.
Coconut Milk: Adds creaminess and balances the pumpkin and spices very well.
Can you make this dairy and soy free pumpkin pie without coconut milk?
Yes, you can. I have made this recipe without coconut milk by using an additional 8 ounces of cooked pumpkin instead. However, I found the texture to be lacking the smooth, creaminess that I enjoy. I prefer this recipe with the coconut milk added. For sure!
Vanilla: Make sure you buy pure vanilla extract. Imitation vanilla, although cheaper, is made with substitutes for the real thing and contains chemicals. Pure vanilla extract will add that lovely, warm vanilla flavor to the pie and enhance the flavors of the pumpkin and spices.
Cinnamon: I enjoy adding 1 teaspoon to the pumpkin pie. You may opt to use only 1/2 a teaspoon depending on your personal taste.
Pumpkin Pie Spice: This spice mix usually includes cinnamon, ginger, cloves, nutmeg, as well as all spice. If you do not have pumpkin pie spice, you could use an additional 1/2 teaspoon of cinnamon as well as a pinch of the other spices.
Eggs: These add structure to the dairy and soy free pumpkin pie filling.
Salt: To keep the pie from tasting bland.
For the Crust:
Flour: I use regular, unbleached all purpose flour.
Salt: To keep the crust from tasting bland.
Ice Water: Make sure the water is indeed icy! This will help the crust to be light and flakey as opposed to tough or bread-like.
Vegan Butter: I use cold Soy Free Earth Balance Vegan Butter. Coconut oil can also be used, but be careful not to add more than the recipe indicates, or the crust will turn out very crumbly.
Sugar: This ingredient in the crust is optional. I enjoy adding it to pie crusts that will be used for sweet pies. Of course, the crust will turn out just fine with out sugar as well.
Tools You May Need:
- Large Glass Mixing Bowl
- Whisk
- Measuring Spoons
- Measuring Cups
- Fork
- Silicone Spatula
- Standard 9″ Pie Dish
- Plastic Wrap
- Rolling Pin
How to make the best dairy and soy free pumpkin pie from scratch:
First, make the pie crust:
Step one: Add the flour, sugar, and salt to a large mixing bowl and mix together with a fork. (Alternatively, you could use a food processor to combine the pie crust ingredients.)
Step two: Next, add the cold soy free Earth Balance to the dry ingredients and cut it in with the fork until crumbly. (Using a food processor will make this step super easy and quick.)
Step three: Finally, add the ice water and mix it all together with your hands until you have a ball of pie crust dough. (Using a food processor will cut down on your pie crust’s chilling time because your hands will warm the dough slightly.)
Step four: Wrap the pie crust dough in plastic wrap. Chill the dough in the refrigerator for easier handling and for optimum flakiness. The dough should chill for at least 1 hour, or, you can pop it into the freezer for 30 minutes.
Next, roll out the crust for the dairy and soy free pumpkin pie:
When the dough has finished chilling, place about 1/3 cup of flour or so onto the kitchen counter or work surface. Roll out the ball of dough into a circular shape about 2 inches larger than your pie dish. Note: Optionally, rolling the dough out on parchment paper will help keep it from sticking to the counter top if you are having trouble with using only flour.
Lift the pie crust from the counter top and into the pie dish. Then, crimp the edges with your fingers. You may find that the uncooked pie crust will start to get warm and soft as you work with it. Placing the pie dish with the crust in it back into the fridge for 15 minutes or so to get cold again will keep that pie crust super flakey when it is done baking.
Once the crust has been placed into the pie dish, poke the bottom with a fork in order to prevent bubbles or rising in the crust.
Now that the crust has been crimped and poked, place it into the refrigerator until the filling is complete.
Now, make the pumpkin pie filling:
Step one: Place all filling ingredients (pumpkin, sugar, salt, eggs, vanilla, cinnamon, pumpkin pie spice, and coconut milk) in a large mixing bowl.
Step two: Mix it well with a whisk until the eggs are thoroughly combined.
Step three: Use a silicone spatula to scrape the filling into the prepared pie crust.
Step four: Bake at 350° F for 50 minutes.
Step five: Let it cool completely before serving. Enjoy!
Storage:
This pumpkin pie can be stored on the counter top wrapped in plastic wrap for up to 1 week.
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Check out more of my dairy and soy free Thanksgiving recipes:
Dairy and Soy Free Cornbread Dressing
Did you Make this Dairy and Soy free pumpkin pie?
If you tried this recipe and love it, I would love to hear about it! Leave me a comment below and tag me on instagram @simplysarahcatherine with your own Dairy and Soy Free Pumpkin Pie. Don’t forget to pin it for later!
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The Best Dairy and Soy FREE Pumpkin Pie
Equipment
- 1 large glass mixing bowl
- 1 whisk
- Measuring Spoons
- Measuring Cups
- Fork
- silicone spatula
- 1 standard 9" pie dish
- plastic wrap
- Rolling Pin
Ingredients
The Pumpkin Pie Filling
- 1/2 cup sugar
- 1 15 oz can of pumpkin
- 1 cup coconut milk
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 eggs
- 1/2 tsp salt
The Pie Crust
- 1 cup all purpose flour plus extra for work surface
- 1/2 tbsp sugar
- 1/4 tsp salt
- 1/2 cup cold vegan butter such as Earth Balance
- 1/4 cup ice water
Instructions
First, make the pie crust
- Step one: Add the flour, sugar, and salt to a large mixing bowl and mix together with a fork. (Alternatively, you could use a food processor to combine the pie crust ingredients.)
- Step two: Next, add the cold soy free Earth Balance to the dry ingredients and cut it in with the fork until crumbly. (Using a food processor will make this step super easy and quick.)
- Step three: Finally, add the ice water and mix it all together with your hands until you have a ball of pie crust dough. (Using a food processor will cut down on your pie crust’s chilling time because your hands will warm the dough slightly.)
- Step four: Wrap the pie crust dough in plastic wrap. Chill the dough in the refrigerator for easier handling and for optimum flakiness. The dough should chill for at least 1 hour, or, you can pop it into the freezer for 30 minutes.
Next, roll out the crust for the dairy and soy free pumpkin pie
- When the dough has finished chilling, place about 1/3 cup of flour or so onto the kitchen counter or work surface. Roll out the ball of dough into a circular shape about 2 inches larger than your pie dish. Note: Optionally, rolling the dough out on parchment paper will help keep it from sticking to the counter top if you are having trouble with using only flour.
- Lift the pie crust from the counter top and into the pie dish. Then, crimp the edges with your fingers. You may find that the uncooked pie crust will start to get warm and soft as you work with it. Placing the pie dish with the crust in it back into the fridge for 15 minutes or so to get cold again will keep that pie crust super flakey when it is done baking.
- Once the crust has been placed into the pie dish, poke the bottom with a fork in order to prevent bubbles or rising in the crust.
- Now that the crust has been crimped and poked, place it into the refrigerator until the filling is complete.
Now, make the pumpkin pie filling:
- Step one: Place all filling ingredients (pumpkin, sugar, salt, eggs, vanilla, cinnamon, pumpkin pie spice, and coconut milk) in a large mixing bowl.
- Step two: Mix it well with a whisk until the eggs are thoroughly combined.
- Step three: Use a silicone spatula to scrape the filling into the prepared pie crust.
- Step four: Bake at 350° F for 50 minutes.
- Step five: Let it cool completely before serving. Enjoy!
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