Jamaican-Spiced Pumpkin Pie (Dairy Free, Soy Free)

I don't eat dairy, but I absolutely love pumpkin pie.  I've tried a lot of different dairy free recipes over the years, and this is the best I've found.  It's a new twist on the classic pumpkin pie, and uses coconut milk instead of the condensed milk found in most recipes.   

  • One 15-oz. can pure pumpkin purée
  • 1-1/4 cups unsweetened coconut milk (full fat only, stirred or shaken well before using)
  • 3/4 cup packed light brown sugar
  • 1 tsp. ground ginger
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. table salt
  • 1/8 tsp. freshly grated nutmeg
  • 4 large eggs, at room temperature
  • 2 Tbs. spiced rum, such as Captain Morgan (optional, but it's very good with it)
  • 1 prebaked pie crust (there's a good gluten free recipe here)


Read the entire recipe and directions at Fine Cooking.