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pumpkin pie baked in black, cast iron pie dish

Homemade Pumpkin Pie (evaporated milk free)

  • Author: Miss AK
  • Prep Time: 10 minutes + cooling time
  • Cook Time: 40 minutes
  • Total Time: 50 minutes + cooling time
  • Yield: 8-12 1x


This homemade pumpkin pie recipe is evaporated milk free with all-natural ingredients, wrapped in a buttery and flakey pie crust dough.


  • 1 unbaked pie crust (here’s my recipe)
  • 2 + 1/2 cups pumpkin puree (about 1.5 cans)
  • 1 and 1/4 cup full fat coconut milk
  • 3 eggs + 1 egg yolk at room temperature
  • 3/4 cup Dixie Crystals granulated sugar
  • 3 tsp. pumpkin pie spice
  • 19.5 inch deep dish pie plate*


  1. Preheat the oven to 375 degrees.
  2. Roll out the crust, and place it into the pie plate. Slide the pie plate into the fridge until you’re ready to bake.
  3. For the filling, combine the pumpkin, coconut milk, eggs, egg yolk, sugar, and pumpkin pie spice in a bowl well.
  4. Remove the pie shell from the fridge and pour in the filling.
  5. Place the pie into the oven for 40-50 minutes or until the crust is golden brown and the filling is just set, but still jiggles a tiny bit in the middle.
  6. Let cool completely, refrigerate and serve!


  • This pie filing makes enough for a deep dish pie plate. I find that most ceramic pie plates are deeper dish. If you have a standard pie plate, you’ll have a little extra leftover. Bake it in a ramekin and enjoy it for yourself!
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 256
  • Sugar: 18 g
  • Sodium: 117 mg
  • Fat: 14 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 33 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 59 mg

Keywords: pumpkin, pumpkin pie, pumpkin spice, pie, thanksgiving, dessert

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