Delicious Dairy-free, Nut-free Pumpkin Pie

It has been seven years since I’ve been able to eat my grandma’s yummy pumpkin pie, but this year I made my own dairy-free, nut-free pumpkin pie…and I’ve got to say, it was delicious! I actually just ate a piece of the pie before I sat down to write this.

My husband is the best taste-tester because he does not have any food allergies or restrictions – so if he loves it, then we are good! And thankfully he loved this too. For this recipe, the dairy is substituted with full fat coconut milk. You can taste a hint of the coconut milk when you eat it, but it works really well with the flavors, and the texture is exactly the same as normal pumpkin pie.

I made both the pie and the crust from scratch, and I’m sharing the recipes for both here.

Enjoy!

Pumpkin Pie Crust & Filling
(nut-free, and dairy-free) 

**For the turkey decoration,I doubled the pie crust recipe. I baked the turkey on a separate pan for the last 15 minutes that the pie was baking. In the last 5 minutes, the pie filling was hard enough to place the turkey on top, and brown.