Pumpkin Pie


  • 1-13.5 oz can Coconut Milk (found in the baking section)
  • 1-15 oz can pure pumpkin (not pumpkin pie filling)
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon each, nutmeg and vanilla extract
  • 1/4 teaspoon each, ground allspice, ground ginger and salt
  • 1 unbaked 9 inch pie shell

Andre Prost Coconut Milk gives this dairy free pie a rich and creamy flavor without changing its traditional pumpkin pie taste. It’s the perfect pie for anyone who is lactose intolerant.


  • 10 minutes to assemble
  • 65-70 minutes to bake
  • Total time: 75-80


  • 8 servings


  1. Preheat oven to 425°F. Adjust oven rack to lowest position in oven.
  2. Add Coconut Milk, pumpkin, sugar, eggs, cinnamon, nutmeg, vanilla extract, allspice, ginger and salt to a mixing bowl. Beat until combined and pour into unbaked pie shell.
  3. Place pie on lowest oven rack and bake for 15 minutes. Turn oven down to 375°F and bake 50-55 minutes or until a thin knife inserted near center comes out clean. If you have an instant-read thermometer, pie is cooked at 175°F. Cool on wire rack 2 hours before serving. Refrigerate when cooled.

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