Thanksgiving Pumpkin Pie

Thanksgiving Pumpkin Pie

This easy pumpkin pie recipe is inspired by one from It calls for a pre-made shell, which may seem lazy to the super moms. Frankly, however, with all the food preparation that goes into Thanksgiving dinner, pie crust is the last thing that I desire to make (If you would like to make your own, see my go-to vegan pie crust). And, to make it even easier, this pie filling simply uses pumpkin pie spice (no need to buy several different expensive, organic spices that you probably won’t use up this season). No one will care that it doesn’t have dairy and will surely ask for seconds.

On that note, if, like me, you’d rather spend Thanksgiving hanging with the family then slaving in the kitchen, Trader Joe’s makes a fully cooked, seasoned, and dairy-free turkey that you can easily heat in the oven. If I remember correctly from last year, a little basting is required.


  • 1/2 cup brown sugar, firmly packed
  • 1/4 cup white sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 15 ounce can pumpkin puree
  • 1 tsp. vanilla extract
  • 1 cup regular, full fat coconut milk (Native Forest canned coconut milk is BPA free)
  • 1 unbaked dairy-free pie shell (Wholly Wholesome offers dairy free pie shells; they are usually available at Whole Foods)


  1. Preheat oven to 425°.
  2. Beat eggs in mixer. Add sugar, spice, and salt. Add pumpkin and vanilla. Mix until very smooth. Fold in coconut milk.
  3. Pour the filling into an unbaked pie crust and bake for 15 minutes. Reduce heat to 350° and continue to bake for 60 to 70 minutes until knife comes out clean.
  4. Let cool completely before serving.


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