This post may contain affiliate links.Please read our disclosure policy.Do not even think of bring over the usual Thanksgiving pie to my house this year.

Please bring this orange-spiced Dairy Free Pumpkin Pie made with coconut milk instead! While dessert for two typically shares small-batch dessert recipes, it’s turkey week so I made you a full pie.My theory is that pie is a delicious breakfast, so this dairy free pumpkin pie is dessert after Thanksgiving dinner and breakfast the next day.Don’t worry too much about leftovers, trust me! If you are serving just two people, here’s a recipe for mini pumpkin pies.

However, I am definitely not saying you can’t enjoy this full-size pumpkin pie after making a small Thanksgiving dinner for two, though! Dairy Free Pumpkin Pie with Coconut Milk: This pie came about because I couldn’t find the can of evaporated milk in my pantry.So, I took the famous Libby’s pumpkin pie recipe, and substituted coconut milk for the evaporated milk.I also added orange zest along with the usual spices of cinnamon, cloves and ginger.

Then, I doubled down on the coconut flavor and made coconut whipped cream.If you buy the small cans of coconut cream, refrigerate overnight so that it’s firm.Beat it just like regular whipping cream, and you’ll have dairy free whipped cream that is even better than the regular stuff.

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