Pie Crust<\/strong>. As mentioned above, this recipe needs a frozen, pre-made DEEP DISH PIE CRUST ONLY. If you bake this with a regular pie crust, you will have too much filling and it will overflow. Look in the freezer section of your grocery store and find the Marie Callenders brand of frozen pre-made deep dish pie crust. There are 2 per pack, typically.<\/li>\n\n\n\n

Sugar<\/strong>. Three-quarters cup of granulated sugar.<\/li>\n\n\n\n

Salt<\/strong>. Don’t skip the 1\/2 teaspoon of fine sea salt for flavor balancing.<\/li>\n\n\n\n

Cinnamon<\/strong>. And now for the essential pumpkin pie spices: One teaspoon of ground cinnamon (Ceylon cinnamon is the best!)<\/li>\n\n\n\n

Ginger<\/strong>. One-half teaspoon of ground dried ginger.<\/li>\n\n\n\n

Cloves<\/strong>. One-quarter teaspoon of ground cloves.<\/li>\n\n\n\n

Eggs<\/strong>. Two large eggs.<\/li>\n\n\n\n

Orange<\/strong>. Usse a microplane to remove the zest from half of a large navel orange.<\/li>\n\n\n\n

Pumpkin Puree<\/strong>. One 15-ounce can of pure pumpkin puree, not pumpkin pie filling. The Libby’s brand pumpkin is the most intense orange, but use whatever you prefer.<\/li>\n\n\n\n

Coconut Milk<\/strong>. Listen up: you need 1 3\/4 cup of canned coconut milk. This is the full-fat, plain unsweetened coconut milk. And yes, it must be canned. The carton or refrigerated stuff is way too thin and runny. Shake the can and measure out 1 3\/4 cups. You will have some leftover (use it in your latte!)<\/li>\n\n\n\n

Coconut Cream<\/strong>. Please understand that canned coconut cream is NOT THE SAME as ‘cream of coconut.’ Canned cream of coconut is for making cocktails, is runny and will never whip up. Ensure that you can says ‘Coconut Cream Unsweetened’ on it. You can refer to my recipe video to see the exact label and brand I use when making this dairy free pumpkin pie with coconut milk.<\/li>\n\n\n\n

Powdered Sugar<\/strong>. Just one tablespoon of powdered sugar to sweetened our coconut whipped cream on our dairy free pumpkin pie.<\/li>\n<\/ul>\n\n\n\n
How to Make Dairy Free Pumpkin Pie<\/h2>\n\n\n\n
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$\"White$ <\/figure>\n<\/div>\n\n\n\n
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$\"Pouring$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
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In a large bowl, stir together with a spoon the sugar, salt, cinnamon, ginger, cloves, eggs, orange zest, pumpkin puree and coconut milk. (Do not use a whisk or electric mixer).<\/p>\n<\/div>\n\n\n\n
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Pour the filling into the pie crust and bake for 15 minutes. Lower the oven after 15 minutes to 350, and bake another 30-40 minutes.<\/p>\n<\/div>\n<\/div>\n\n\n\n
$\"Bright$ <\/figure>\n\n\n\n
Let the pie cool overnight (in the fridge is best). Then, whip the coconut cream with the powdered sugar, garnish the pie and serve.<\/p>\n\n\n\n
$\"Slice$ <\/figure>\n\n\n\n
Storage and Make Ahead Info<\/h2>\n\n\n\n
I always make the pie part the night before Thanksgiving. I do not recommend making the coconut whipped cream ahead of time, because it might melt. Whip the coconut cream just before serving.<\/p>\n\n\n\n
Leftover dairy free pumpkin pie keeps in the fridge for up to 3 days. You can also slice and freeze individual slices (with the whipped cream on top) for up to 6 months. Defrost each slice in the fridge overnight.<\/p>