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Dairy Free Pumpkin Pie

Pumpkin Pie is my very favorite Fall dessert and I'm always excited to make the first one at the start of the season. I use Maple Syrup to sweeten it and coconut milk instead of the traditional evaporated milk. With these little switch ups our traditional pumpkin pie is actually quite healthy!

I hope you love it's much as I do and serve it plenty this holiday season!

This can be poured into a pie crust, individual ramekins, or cooked in a casserole dish too. Adjust Ramekin cooking time to 15 mins instead of the 45 mins a full pie would take.

You can find a great Grain-Free Pie Crust Recipe at or for a more classic pie crust you can use my All Butter Crust Recipe

... baby Carter helping one Thanksgiving...


1/2 cup Maple Syrup

1 Tbsp Pumpkin Pie Spice (Trader Joes is my favorite blend. To make your own spice mix head to

1/2 tsp sea salt

1 1/2 cups Roasted Pumpkin Puree ( or 1 can pre-made pumpkin puree )

1 Cup (canned) Full Fat Coconut Milk

2 large eggs

1 tsp vanilla extract


Start with the eggs in a medium sized bowl. Mix with a hand mixer or lots of elbow grease until well blended!

Then add in the rest of the ingredients and beat until very smooth and well combined.

Pour into prepared pie crust and bake at 350 (165) for about 40-50 mins or until the center doesn't jiggle when you hold the edge of the pan and give it a little shake.

Allow to cool for at least for 10 mins before serving. I actually prefer it cold!

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