DAIRY-FREE IMPOSSIBLE PUMPKIN PIE

Dairy-Free Impossible Pumpkin Pie image

Provided by @MakeItYours

Number Of Ingredients 10

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1 (15-ounce) can coconut milk (I recommend full-fat for a richer pie, but lite also works)
1 cup pumpkin puree (canned or homemade)
4 large eggs
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 cup all-purpose flour (or your favorite cup-for-cup gluten-free flour blend)*
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon fine-grain sea salt or table salt
Coconut whipped cream, for serving**

Steps:

Preheat oven to 375 degrees Fahrenheit and position rack in the middle of the oven. Spray a 9- or 10-inch pie pan with baking spray or oil the pan with coconut oil or vegan butter. Add the coconut milk, pumpkin, eggs, sugar, and vanilla to the pitcher of a blender. Blend until combined, about 20 seconds. Add the flour, baking powder, pumpkin pie spice, and salt. Blend again until well-combined, another 20 seconds. Pour filling into the pie plate. The mixture will be fairly runny. Carefully transfer to the preheated oven. Bake until the middle just barely jiggles, 40-50 minutes. I like to check the middle by giving the pie pan a little nudge, and if it seems like it's no longer liquid, I'll pull the pie out and insert a butter knife about halfway between the center and the edge. If the knife comes out relatively clean - no runny pie filling - it's done! Place on a cooling rack and let cool, about 1 hour. Transfer to refrigerator to completely cool, at least one more hour (or up to 3 days in advance). If desired, top pie with dollops of coconut whipped cream. Or simply cut slices, transfer to a plate, and top individual servings with the whipped cream. Keeps in the refrigerator for 3-4 days. I suggest covering the completely cooled pie with plastic wrap if not serving right away.