Dairy-free Impossible Pumpkin Pie

Serving 8 people

55 min


  • baking powder 1 teaspoon baking powder
  • canned coconut milk 1 (15-ounce) can coconut milk (I recommend full-fat for a richer pie, but lite also works)
  • eggs 4 large eggs
  • gluten-free flour 1/2 cup all-purpose flour (or your favorite cup-for-cup gluten-free flour blend)*
  • granulated sugar 1/2 cup granulated sugar
  • pumpkin pie spice 1 tablespoon pumpkin pie spice
  • pumpkin puree 1 cup pumpkin puree
  • table salt 1/2 teaspoon fine-grain sea salt or table salt
  • vanilla extract 1 tablespoon pure vanilla extract
  • whipped cream Coconut whipped cream, for serving**
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How to make it

  1. Preheat oven to 375 degrees Fahrenheit and position rack in the middle of the oven. Spray a 9
  2. or 10-inch pie pan with baking spray or oil the pan with coconut oil or vegan butter.
  3. Add the coconut milk, pumpkin, eggs, sugar, and vanilla to the pitcher of a blender. Blend until combined, about 20 seconds.
  4. Add the flour, baking powder, pumpkin pie spice, and salt. Blend again until well-combined, another 20seconds.
  5. Pour filling into the pie plate. The mixture will be fairly runny. Carefully transfer to the preheated oven.
  6. Bakeuntil the middle just barely jiggles, 40-50 minutes. I like to check the middle by giving the pie pan a little nudge, and if it seems like its no longer liquid, Ill pull the pie out and insert a butter knife about halfway between the center and the edge. If the knife comes out relatively clean no runny pie filling itsdone!
  7. Place on a cooling rack and let cool, about 1 hour.
  8. Transfer to refrigerator to completelycool, at least one more hour (or up to 3 days in advance).If desired, top pie with dollops of coconut whipped cream. Or simply cut slices, transfer to a plate, and topindividual servings with the whipped cream.Keeps in the refrigerator for 3-4 days. I suggest covering the completely cooled pie with plastic wrap if not serving right away.