You will need only 10 simple ingredients that you probably already have in your pantry to make this easy pumpkin pie without evaporated milk. Just mix all the filling ingredients together in a blender, pour into a pie shell, and then bake. Voilà!
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This pumpkin pie without evaporated milk is super easy to make. It will be perfect for a stress-free Thanksgiving dessert. It is full of seasonal pumpkin flavor and spices.
If you want more gluten free fall recipes, you can check my Gluten free French apple tart or my Almond flour chocolate chip pumpkin bread (gluten free, paleo, vegan) or my Apple cinnamon muffins (gluten free, paleo, vegan, AIP).
⭐ Why you'll love this recipe
- Extremely easy to make pumpkin pie.
- No evaporated milk.
- This pumpkin pie is a must-have dessert for the holiday season.
- This pumpkin pie is gluten free, dairy free, eggless, vegan, paleo and AIP but nobody will notice!
📖 Ingredient notes
- Pie crust. You can either follow my AIP pie crust recipe to make a homemade pie crust or use a store-bought gluten free pie crust. Many of them are accidentally dairy free and eggless, just check the ingredients to make sure. If you can't find a store-bought compliant pie crust, I got you covered because my AIP pie crust recipe is gluten free, dairy free, eggless, vegan, paleo and AIP compliant.
- Pumpkin purée. You can either use canned pumpkin purée or homemade pumpkin purée. I just take unseasoned cooked pumpkin or butternut squash and put it in the blender with the other ingredients from the recipe. If you are not familiar with butternut squash, you can read my complete guide to butternut squash to find out everything about it.
- Hardened part of coconut milk. You will need full fat canned coconut milk. Open your can of coconut milk and scoop out the hardened part of the coconut milk with a spoon. That's what you will use for this pumpkin pie recipe. Set aside the coconut water for a future smoothie recipe.
- Arrowroot. It is a starch. See below for substitutions.
- Maple syrup. Make sure to use pure maple syrup.
- Spices. This pumpkin pie recipe uses a combination of cinnamon, cloves and ginger.
For the ingredient quantities for this easy pumpkin pie without evaporated milk recipe, please see the recipe card below.
💭 Substitutions
- Arrowroot substitutions. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). If you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
- Spices. This recipe has been created to be suitable for people on the autoimmune paleo diet which doesn't allow all spices. Although I am not an AIPer myself I love this recipe the way it is. But if you are not on an AIP diet feel free to use a pumpkin spice blend of your choice or to just add a pinch of nutmeg (nutmeg is not AIP compliant). Also, feel free to adjust the spice quantities to your own taste and omit one of them if you are intolerant.
🔪 Step by step instructions
Preheat the oven to 360° F (180°C).
Line or lightly oil a 9-inch (23 cm) deep dish pie pan. Transfer your pie crust to the prepared pan. Trim the edges as needed. Prick the pie crust with a fork to prevent it from inflating.
Line the pie crust with parchment paper and fill with pie weights. Bake for about 10 minutes or until the edges just start to brown. Remove from the oven and set aside.
Add the pumpkin purée, hardened part of coconut milk, arrowroot, maple syrup, vanilla extract, ground ginger, ground cinnamon, ground cloves and salt to a blender.
Blend until smooth.
Pour the pumpkin mixture into the pre-baked pie crust. Using a spatula, spread the pumpkin evenly and smooth out the top.
Bake for about 45 minutes. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until completely set.
Enjoy this pumpkin pie plain or serve with coconut whipped cream and an additional sprinkle of cinnamon.
👩🏻🍳Decorating tip
Decorate your pumpkin pie with pie crust leaves like I did! To make the pie crust leaves, make or buy an extra pie crust. Roll out the dough about ⅛th inch thick. Using a sharp knife or leaf cookie cutters cut into leaf shapes. Place on a baking sheet and bake for 10 - 12 minutes at 360 degrees F (180°C).
🍱 Storage
Store leftover pumpkin pie loosely covered in the refrigerator for 2 days.
🍪 Other pumpkin recipes you might like
Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Easy Pumpkin Pie without Evaporated Milk
Equipment
Ingredients
- 1 pie crust if you are on AIP or paleo use my homemade AIP pie crust recipe
- 425 grams (1 cup + ¾ cup) pumpkin purée 15 oz
- 125 ml (½ cup) hardened part of canned coconut milk see notes
- 3 Tablespoons arrowroot see notes for substitutions
- 3 Tablespoons maple syrup pure
- 1 teaspoon vanilla extract make sure to use AIP compliant vanilla extract if you are on AIP
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 360° F (180°C).
- Line or lightly oil a 9-inch (23 cm) metal deep dish pie pan. Transfer your pie crust to the prepared pan. Trim the edges as needed. Prick the pie crust with a fork to prevent it from inflating.
- Line the pie crust with parchment paper and fill with pie weights. Bake for about 10 minutes or until the edges just start to brown. Remove from the oven and set aside.
- Add the pumpkin purée, hardened part of coconut milk, arrowroot, maple syrup, vanilla extract, ground ginger, ground cinnamon, ground cloves and salt to a blender.
- Blend until smooth.
- Pour the pumpkin mixture into the pre-baked pie crust. Using a spatula, spread the pumpkin evenly and smooth out the top.
- Bake for about 45 minutes. Let cool, and then chill in the fridge for 4 hours or overnight until completely set. And voilà!
- Enjoy this pumpkin pie plain or serve with coconut whipped cream and an additional sprinkle of cinnamon.
Optional pie crust leaves to decorate
- To make the pie crust leaves, make or buy an extra pie crust. Roll out the dough about ⅛th inch thick. Using a sharp knife or leaf cookie cutters cut into leaf shapes. Place on a baking sheet and bake for 10 - 12 minutes at 360 degrees F (180°C).
MK
Hi there! Does this have a strong coconut flavor or can you not really taste it? Thanks!
Bea C.
Hi! Between the pumpkin flavor and the spices, I personally can barely taste the coconut.