Thanksgiving Pumpkin Pie (dairy-free)

IMG_1930Pumpkin pie is my favourite dessert of all time. I could make pumpkin pie before I could even scramble an egg, following the instructions on the back of the E.D. Smith label religiously at every Thanksgiving. I even hoard extra cans of pumpkin and evaporated milk in the pantry for easy access to make it again, and again throughout the winter. The way I like my pumpkin pies are extra spicy, with freshly grated ginger and even some black pepper, and generous amounts of pumpkin spice in a smooth rich pumpkin filling. Served fresh from the oven with vanilla ice cream, or next day cold and jammed in a mason jar to eat on-the-go, this pie always delivers.

This year, I substituted evaporated milk with coconut cream for y’all dairy-free friends. The texture and taste is largely the same, and more importantly, everyone can have a slice 🙂 !

Thanksgiving Pumpkin Pie (dairy-free)

  • Servings: 1 pie
  • Print

Ingredients: IMG_1924

  • 1 frozen pie crust
    • click here for healthy kinda homemade pie crust
  • 398mL canned Pure Pumpkin
  • 3 large eggs
  • 1 cup packed brown sugar (or substitute)
  • 1 tbsp cornstarch
  • 2 tsp+ ground cinnamon
  • 1/2 tsp+ ground nutmeg
  • 1/2 tsp+ ground ginger
  • 1/2 tsp salt
  • 1/8 tsp ground cloves
  • 1/8 tsp fresh ground pepper
  • 1 cup coconut cream (or evaporated milk)
  • freshly grated ginger (to taste- I use about a thumb size)

Let’s bake:

  1. Preheat oven to 425F.IMG_1926
  2. Whisk eggs and sugar together until smooth in a medium bowl. Stir in the remaining ingredients until well blended.
  3. Pour filling in pie shell until 3/4 full. It will not rise. Bake for 15 minutes on middle rack, then reduce to 350F and bake another 30-40 minutes until a toothpick inserted into the centre of the pie comes out clean.
  4. Cool on a wire rack for at least 15 minutes before slicing. Serve alone or with vanilla ice cream or whipped cream.

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