Comments on: Dairy-Free Pumpkin Pie

By: Laura

Laura — Mon, 20 Nov 2023 23:33:04 +0000

In reply to Lauren. Coconut cream works exceptionally well. Just makes sure to shake it up or blend it so the liquid and solid portions combine before adding to the pumpkin filling.

By: Lauren

Lauren — Mon, 20 Nov 2023 22:11:43 +0000

Is it possible to use canned coconut cream or does it have to be coconut milk ? Thank you !

By: Laura

Laura — Mon, 20 Nov 2023 21:26:41 +0000

In reply to Danielle. I would freeze it after baking.

By: Danielle

Danielle — Mon, 20 Nov 2023 20:59:23 +0000

Can I freeze the pie before baking it?

By: Laura

Laura — Sat, 18 Nov 2023 22:09:59 +0000

In reply to Jacki. You can use that in place of the pie crust.

By: Laura

Laura — Sat, 18 Nov 2023 22:05:27 +0000

In reply to Kathy. Yes, I always use canned coconut milk!

By: Diane

Diane — Sat, 18 Nov 2023 13:26:01 +0000

This pie is so good that my family and I preferred it over the dairy version! I, too, had shied away from making this recipe out of concern about the taste of the coconut milk overpowering the pumpkin, but we were pleasantly surprised. Rather, the pumpkin and spice come through with just a hint of nuttiness. I even made it with a non-dairy crust made with coconut oil, and the pie was still very well-balanced, flavor-wise. And the texture! So smooth…and creamy…and velvety! Y.U.M.!

By: Kathy

Kathy — Fri, 17 Nov 2023 22:46:53 +0000

Can I use canned lite coconut milk instead of the carton type?

By: Paty

Paty — Fri, 17 Nov 2023 11:50:42 +0000

Sounds delish!
Can I sub Oat Milk for the coconut milk?
Thank you!

By: Laura

Laura — Fri, 17 Nov 2023 04:37:15 +0000

In reply to Corinne. I bake them separately and add them after baking.