This is my favorite pumpkin pie recipe.
I’ve made it with white sugar, agave syrup, and even sugar free (using Splenda); it turns out incredible every time!
It has a beautiful light orange color that turns into a deep, creamy orange when cooked, just a teeny bit lighter than a pumpkin pie made with condensed milk. Previous pumpkin pies that I’ve made with soy milk tend to have a much darker color than a dairy pumpkin pie. Not to mention, it’s texture is light and fluffy when compared to a denser soy milk pumpkin pie.
It’s all about the coconut milk.
The full fat canned coconut milk has the same consistency as cream, so there’s no need to thicken in it any way. Just make sure your canned coconut milk is full fat and at room temperature.
I hope you enjoy this very simple and absolutely delicious coconut pumpkin pie. I make it every year and dairy-eaters love it.