Grammy's Kitchen · Pumpkin Pie · Dairy-Free Pumpkin Pie
One of 76 pumpkin pie recipes we measured
from joyfoodsunshine.com
320 cooks on joyfoodsunshine.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| fat | 76% | 0% |
| liquid | 190% | 68% |
| total sugar | 115% | 58% |
| brown sugar share of total sugar | 93% | 0% |
| fruit | 283% | 107% |
| egg | 100% | 43% |
| dairy | 151% | 56% |
| salt | 4% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 3 large eggs |
| 425 g | 15 ounces pumpkin puree ((or 2 cups fresh pumpkin puree)) |
| 226 g | 1 cup full fat coconut milk* |
| 4 g | 1 teaspoon vanilla extract |
| 160 g | 3/4 cup light brown sugar |
| 3 g | 1/2 teaspoon sea salt |
| 3 g | 1 teaspoon ground cinnamon |
| 1 1/2 teaspoons pumpkin pie spice | |
| 150 g | 1 1/4 cups all-purpose flour |
| 3 g | 1/2 teaspoon sea salt |
| 12 g | 1 Tablespoon granulated sugar |
| 114 g | 1/2 cup vegan butter sticks (chilled, and cut into 1 inch pieces**) |
| 59 g | 1/4 cup ice cold water |
Method: 15 steps, published by joyfoodsunshine.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This pie is a real winner! No one missed the dairy with this one. I have to share how terrific this recipe is - I’m not a fan of coconut, but I love this pie recipe. The coconut milk gives this a fabulous texture and creamy delicious flavor. My husband couldn’” — a cook, 5.0★
“I shopped for the highest fat content coconut milk I could find. Glad I did. Roasted a locally grown Sweet Pumpkin that I pureed along with all the other pie filling contents in a food processor. The pie got rave family reviews. I had to tell them it was dair” — a cook, 5.0★