Wrap in plastic wrap and refrigerate for at least 60 minutes or overnight
Make the filling:
In a large bowl, beat the eggs.
Whisk in the pumpkin, coconut milk and vanilla extract until combined.
Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.
Putting it together
Preheat your oven to 425 degrees F.
Lightly grease a pie plate and set aside.
Roll out your pie dough on a well-floured surface (pastry cloth) to fit the size of your pie plate.
Carefully transfer the dough to the pie plate and shape the crust how you want it to look.
Pour the filling into the unbaked pie crust and cover the crust with a pastry shield
Bake for 15 minutes at 425 degrees F.
Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
Dairy-free pumpkin pie: substitutions
Coconut milk: You can substitute coconut milk with dairy-free creamer (unsweetened). I do not recommend using almond milk because it is much thinner and less rich than coconut milk.
Vegan butter:If you don't have access to vegan butter, substitute it with vegetable shortening.
All-purpose flour: for a gluten-free pie crust, substitute an all-purpose gluten-free flour for the regular all-purpose flour!
Homemade Pumpkin Pie Spice ( makes 1 ½ tsp)
Stir the following spices together and use in the recipe in place of pumpkin pie spice.
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¼ tsp allspice
Store any leftover pie in an airtight container int he refrigerator for 5-7 days.
This pie freezes really well! There are 2 ways to freeze this recipe:1. Freeze the entire pie. Simply bake and chill the pie, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.