Dairy-Free Pumpkin Pie (With Store Bought Crust)
I never tried pumpkin pie until I was a teenager. In South Africa, the traditional sweet pie Americans serve at Thanksgiving and Christmas just wasn’t a thing. But when I did finally try it, I absolutely loved it, and it became one of the first pies I experimented with baking. Now, with a pretty lactose-intolerant family in tow, I have adjusted this dessert into a dairy-free pumpkin pie.
Though making a pie could entail making a crust, I usually opt for a store-bought crust. Why? The real question is, why not?
Making a crust is fine on a slow weekend, but during the holiday rush when a million other things need to be cooked, the extra step really doesn’t seem necessary.
There are many suitable brands of store-bought crusts, and you can still keep your pie whole and healthy by checking the ingredients. (I’ll tell you what to look for below.)
You can easily make this a gluten-free pumpkin pie as well by using a gluten-free crust. The filling is naturally gluten-free.
Why Make Pumpkin Pie Dairy-Free?
There are several reasons you could choose to make dairy-free pumpkin pie:
- You are catering for yourself or others who may be lactose intolerant or allergic to dairy.
- You’re avoiding dairy for other health reasons (congestion, inflammation, digestive issues, etc.)
- You’re avoiding dairy for ethical reasons and/or you don’t have access to ethical dairy options
- Dairy-free pumpkin pie is just as delicious as regular pumpkin pie and if you skip the dairy you make it easier for anyone at an event who might not feel comfortable bringing up why they might be avoiding dairy. (Talk about holiday spirit!)
Dairy-Free Pumpkin Pie Ingredients
To make dairy-free pumpkin pie, you will need:
- pumpkin puree
- brown sugar
- canned coconut milk
- eggs
- pumpkin pie spice
- cinnamon
- salt
- store-bought pie crust (they are usually dairy-free)
Health Benefits of Pumpkin Pie
Pumpkin: Much like butternut squash and sweet potatoes, when you see the orange color inside a pumpkin, you can rest assured it is packed with vitamin A. Pumpkin also delivers a hefty dose of other vitamins and minerals, like loads of vitamin C – perfect for pumpkin (cold) season!
Coconut milk: Half coconut flesh, half water, coconut milk is a luxurious canned product to enhance soups, stews, smoothies and desserts. High in medium-chain triglyceride (MCT) fat, coconut milk is filling, and full of minerals like iron, magnesium, manganese and copper.
Eggs: Nothing beats eggs when it comes to nutrient-packed protein. Eggs offer tons of vitamins and minerals, so much that they are considered a superfood! They are particularly high in B vitamins, selenium and choline, which is super important for eye health.
Pumpkin Pie Spice: With cinnamon, nutmeg, ginger and cloves, pumpkin pie spice is a magical combination when it comes to your health. These spices are healing in countless ways, from easing digestive issues to stunting blood sugar spikes.
Cinnamon: Bursting with antioxidants, cinnamon has been used medicinally for centuries. It lowers blood sugar, and since it’s usually consumed with something sweet, that’s a good thing! Cinnamon also lowers LDL and total cholesterol, reduces inflammation, and is naturally antimicrobial—able to fight fungus and bad bacteria.
How To Make Dairy-Free Pumpkin Pie Healthy & Whole
Since this recipe calls for a couple ingredients from cans (pumpkin puree and coconut milk), you can start by looking for BPA-free cans. It’s easy to assume that a can of pumpkin or milk would be only pumpkin or milk, but check the ingredients for gums and preservatives.
Most people sweeten pumpkin pie with refined cane sugar (which is totally an option), but for this pumpkin pie I use brown coconut sugar, instead. You could also sub the coconut sugar with the same amount of maple syrup. It’s up to you.
Brown coconut sugar is minimally processed, and ½ cup divided by 8 comes out to about 1 tbs or 12g of sugar per slice. Not too bad for a holiday dessert.
This recipe calls for a store-bought pie crust. Many of these come loaded with processed ingredients, so start by checking out the organic frozen options. There, you are more likely to find a short list of ingredients that you can pronounce. Seed oils are highly processed and unrecognizable to your cells, so try to find a brand that doesn’t use them.
Common ingredients that can turn a healthy whole food into an ultra-processed food include: seed oils (canola, sunflower, safflower, corn, cottonseed, etc.), gums, thickeners, emulsifiers, preservatives and anything you can’t pronounce or wouldn’t know where to find in a grocery store.
Organic = Less or No Pesticides
For naturally whole foods like eggs and spices, always buy organic if you can. You will be more whole by eating less pesticides. I know this can get pricey, so stock up when you see a sale and don’t beat yourself up if you can’t do it.
Conventional spices are better than no spices and still have all the health benefits.
As for eggs, we are often eating pesticides with conventional eggs due to the grains the chickens eat. Look for “local eggs” signs in your neighborhood – they are often cheaper than grocery store organic and you can talk to the farmers and see what the chickens are fed.
Remember: This is just a guide for informational advice, not to make you feel bad about your ingredients. Groceries are wildly expensive these days, so pick what you can afford and do the best you can. No guilt, no shame.
How To Make Dairy-Free Pumpkin Pie
Cool Your Pie Crust:
Make sure your pie crust is cold by storing it in the fridge for at least an hour or two before beginning.
Preheat the oven:
Set your oven to 375°F.
Prepare the pie crust:
Crack one of the eggs in a large bowl and whisk. Use a brush to coat the pie crust. Bake the piecrust for 5 minutes, then remove from oven to cool. Turn the oven heat up to 425°F.
Mix wet ingredients:
Whisk in the remaining egg into the bowl, then mix in the remaining ingredients.
Fill the crust:
When the pie crust is cool, pour in the pumpkin filling and spread it evenly with a spatula.
Bake the pie:
Place the pie on the center rack of your oven and bake for 40–50 minutes, or until the filling is set but slightly jiggles in the center when nudged.
Cool the pie:
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to fully set the filling. (Note: I waited about twenty minutes once and it was okay.)
Serve and enjoy:
Serve at room temperature or chilled. Garnish with whipped cream, vanilla ice cream and/or a sprinkle of cinnamon.
How to Store Dairy-Free Pumpkin Pie
This pumpkin pie should be stored in the fridge. It can also be frozen. Before putting it away anywhere, make sure it is fully cooled to room temperature first. Once cooled, cover the pie tightly with plastic wrap or place it in an airtight container to prevent it from absorbing odors or drying out.
This pie can remain fresh for up to 4 days in the fridge, and up to a month in the freezer.
If you prefer warm pumpkin pie, heat individual slices in the microwave for 15–20 seconds or place the pie in a preheated oven at 350°F (175°C) for about 10 minutes.
We love treats around here! If you’re looking for more sweet ideas, try these:
- South African Rusks
- Homemade Chocolate Chip Granola
- Chia Seed Greek Yogurt with Fruit
- Lemony Muffins
- Any of these delicious smoothies…
Hunting for Holiday Classics?
This cozy butternut squash soup is the perfect starter for any holiday dinner. Packed with flavors and spices, this soup brings warmth and sweetness to every table.
Why Not Switch Things Up?
This mouthwatering roasted lamb and potatoes is a delectable trade at any holiday table. No need to stay traditional, we often swap a turkey for a leg of lamb around the holidays, and there’s never a complaint in the house!
Don’t Forget Cranberry Sauce!
Maybe it’s the time of year for holiday classics, and nothing beats homemade cranberry sauce. Warm, sweet and citrusy, this sauce goes with any cozy meal when the snow starts falling.
Dairy-Free Pumpkin Pie (With Store Bought Crust)
Ingredients
- store-bought pie crust
- 2 eggs
- 15oz can pumpkin puree
- 1 cup canned coconut milk
- 1/2 cup coconut brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Make sure your pie crust is cold by storing it in the fridge for at least an hour or two before beginning.
- Preheat the oven to 375°F.
- Crack one of the eggs in a large bowl and whisk. Use a brush to coat the pie crust. Bake the piecrust for 5 minutes, then remove from oven to cool. Turn the oven heat up to 425°F.
- Whisk in the remaining egg into the bowl, then mix in the remaining ingredients.
- When the pie crust is cool, pour in the pumpkin filling and spread it evenly with a spatula.
- Place the pie on the center rack of your oven and bake for 40–50 minutes, or until the filling is set but slightly jiggles in the center when nudged.
- Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to fully set the filling. (Note: I waited about twenty minutes once and it was okay.)
- Serve at room temperature or chilled. Garnish with whipped cream, vanilla ice cream and/or a sprinkle of cinnamon.
Looks delicious!
Popping in quickly to let you know that your awesome post will be featured Monday at SSPS 340 https://esmesalon.com/tag/seniorsalonpitstop/
Thanks Esme!