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–+ servings

Classic Pumpkin Pie Made Dairy-Free

Classic Pumpkin Pie Made Dairy-Free

Ingredients
  

  • 1 (9-inch) unbaked deep-dish pie crust, I used Marie Callender’s frozen deep-dish pastry pie shell, see shopping tips
  • 2 large eggs
  • 1 (15 oz.) can 100% Pure Pumpkin
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 (11.25 oz.) can Nature’s charm sweetened condensed coconut milk, see shopping tips

Instructions
 

  • Preheat oven to 425 degrees. Follow the back of crust package to prep it but use these baking temperatures and baking times.
  • Beat eggs lightly in a large bowl or standing mixer. Stir in pumpkin, vanilla, cinnamon, pumpkin pie spice, and salt. Mix well. Stir in sweetened condensed coconut milk. Blend until smooth.Pour into the pie shell.
  • Bake for 15 minutes. Reduce temperature to 350 degrees. Bake for 45 to 50 minutes, until the center of the pie, looks set. Cool for 30 minutes then chill in the refrigerator for 2 hours, to set. Refrigerate any leftovers. (Do not freeze as this will cause the crust to separate from the filling).

Nutrition

Serving: 1sliceCalories: 254kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 37mgSodium: 138mgFiber: 2gSugar: 22gBlue Smart Points: 11Green Smart Points: 11Plus Points: 7