If you’re looking for a dairy-free alternative to pumpkin pie, look no further! I found this recipe on Chemistry Cachet and I have modified it just a little bit for my own use. For the crust I used my recipe from the blog, Homemade Pie. The crust takes a little while to prepare, but if you are using a preprepared crust, the filling can be whipped up in mere minutes!
Ingredients
- 1 can pumpkin purée
- 800 ml (2 small cans) coconut milk
- 3 eggs
- 1/3 cup of sugar
- 2 tbsp cinnamon
- 1 tbsp all spice
Process
Preheat oven to 425F. Prepare pie crust whichever way you choose. Mix all ingredients together for the filling. Be sure to whisk until smooth. Pour into unbaked pie shell. Bake at 425F for 15 minutes then reduce the temperature to 375 and bake for about 40 minutes.
Coconut will take longer to set so make sure you watch the pie. It will be done when the edges are nicely browned. When the pie is done, take it out and let it cool in the fridge. This well help is set. To serve, warm in the oven at 350 for 5-10 minutes.
Happy eating!
9 SmartPoints per serving (Makes 10 servings)
Kathleen Read 
Great version of pumpkin pie 🙂