Delicious is the word here…a dairy and egg free pumpkin pie. This pie is made with maple syrup and coconut milk and is oh so delicious!
Photo by: Susan T’s Kitchen
- 1 prepared pie shell
- 1 can puree pumpkin
- 1/2 cup maple syrup
- 1/2 cup coconut milk
- 4 teaspoon canola oil
- 2 teaspoons pumpkin pie spice
- 2 tablespoons cornstarch
- Pre heat oven to 350
- Put prepared pie shell into a pie dish
- In large bowl mix pumpkin, maple syrup, coconut milk, canola oil, pumpkin pie spice, salt, and cornstarch until smooth. Pour the filling into the prepared pie shell.
- Bake the pie for 60 minutes, until center is set and semi firm.
- Remove the pie from oven and let cool for 30 minutes on a cooling rack.
- Refrigerate until set before slicing.
Susan T's Kitchen 
Thanks so much for this! I absolutely love pumpkin pie, but never make it because my husband and son have egg allergies. Woohoo, now I have one that the whole family can enjoy. I will be making this in a couple of weeks :).
Oh, I am so happy you like my recipe. Did you know you can make many dishes without eggs! Egg is just a binder. Most baked items you can substitute egg with applesauce. As for the pumpkin pie the substitute was the corn starch. Happy baking!
Yes, I do use applesauce in muffins, breads, etc. I just never ventured over the realm of pie. Didn’t know corn starch could be used as a substitute.
I’ve just popped over from Growing Up In the Garden and say I’m loving the ide aof this recipe – I see the normal recipes for pumpkin pie and think ….. I can’t have the dairy, so using coconut milk is a fab idea. Thank you!
People will never know the dairy and eggs are missing! My mom use to make pumpkin pie with coconut flakes!
Reblogged this on Susan T's Kitchen and commented:
I love making this vegetarian pumpkin pie for Thanksgiving!