Dairy-Free Pumpkin Pie with a Graham Cracker crust is so delicious! I didn't want to stop eating this pie! The crust has coconut oil and flakes of coconut in it. The pie has coconut milk. It is such a creamy pie with a strong pumpkin flavor. The crust is a little sweet and has a nice crunch to it. You do get a mild coconut flavor, but the pumpkin is the star. The fall favorite spices of cinnamon, clove and nutmeg give this pie the flavors we all expect from a pumpkin pie. This pie would be a mouth-watering addition to your Thanksgiving dessert table!
In the past, I rarely baked pies because my Mother always baked them. Her pies were always a family favorite. I'm baking an occasional pie now. My pies aren't Mom's pies, but, they are getting eaten, so they must not be too bad! lol
When making the graham cracker crust, I mix all dry ingredients together by hand using a large spoon. Then add the coconut oil and blend until you have small clumps. Once the crust is mixed, lightly grease your pie plate then pour the graham cracker mixture into the pie plate. Press the graham cracker mixture onto the bottom and sides of the pie plate, about 1/4 inch thick. The crust can burn if it is thinner than 1/4 inch. The crust is baked for a few minutes prior to adding the filling.
The pie filling is made by first blending all ingredients, except for the coconut milk, in an electric mixer. I keep coconut milk in the refrigerator, so it is more solid than liquid. I use the more solid part of the coconut milk in the pie. Depending on the brand of coconut milk I am using, the can will all be solid, or there will be a mix of solid coconut and some cloudy water. I will use very little, if any, of the coconut water left in the can. The cold coconut milk will take a few minutes to blend with the other ingredients. You may see small white clumps until the coconut milk is fully incorporated. Once all of the ingredients are blended, pour the filling into the prepared pie shell.
I use a pie shell protector to help reduce the browning of the graham cracker crust. If you don't have a pie shell protector, you can use foil. The pie is baked for 15 minutes at 425F, then the oven temperature is turned down to 350F for the remaining of the baking time. Once the pie has been in the oven the designated time, remove it and let it cool on the counter. The pie will continue to cook a little, so it may still look a little under cooked in the center. If your pie splits, it could mean it is a little overdone. In my experience, the pie is still very good even though it does split in the center.
I hope you enjoy!