Bottom-Friendly Pumpkin Pie

Bottom-Friendly Pumpkin Pie

Active time

30 min

Total time

6 hrs

Servings

8

💡 Your guests will be gagged this bottom-friendly pumpkin pie is dairy-free. Pumpkin is also loaded with fiber. Now that's a bottom-friendly recipe 😮‍💨

Bottom-Friendly Pumpkin Pie Ingredients

For the pie crust:

  • 1 store-bought pie crust

For the pie filling:

  • 1/2 C sugar
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg (I personally grate nutmeg until my heart says "that's enough")
  • 2 large eggs + 1 egg yolk
  • 2 C pumpkin purée
  • 2/3 C sweetened condensed coconut milk
  • 1/3 C evaporated coconut milk
  • 2 tbsp maple syrup

For serving:

  • Dairy-free whipped cream

💡 If you cannot find condensed and evaporated coconut milk, there are oat milk options as well.

Bottom-Friendly Pumpkin Pie Directions

Step 1

Preheat the oven to 425 degrees. Take the pie crust out of the freezer and let it thaw slightly according to the package's instructions (typically 10-15 minutes). Line the pie dough with foil, leaving some overhang for pull tabs. Fill the pie with dry beans. Bake until the pie crust is dry around the edges and slightly brown, about 17-20 minutes.

Step 2

Remove the foil and beans (save the beans!) from the pie crust. Brush the pie crust with an egg wash and bake for another 8 minutes.

Step 3

Reduce the oven temperature to 325 degrees and place the pie crust aside. Mix all pie filling ingredients in a large mixing bowl. Pour the pie filling into the crust and bake until the pie's middle wobbles like Jell-O, about 60-80 minutes. Let the pie cool for at least 3 hours before digging in!

Step 4

Serve with dairy-free whipped cream and bottoms up!