This take on the classic pumpkin pie is a rich, dairy-free dessert that is perfect for fall and winter holidays. A graham cracker crust and warmly spiced filling are baked together to make the perfect pumpkin pie with a bit of a twist. Coconut oil makes the crust melt in your mouth, and coconut milk in the filling creates such a decadent flavor and texture that everyonedairy-free or notwill ask you for your recipe. Make sure to plan for an hour or so in the fridge to allow the pie to chill, and feel free to add a dollop of vegan whipped cream on top before serving. As with any dish that is intended for persons with allergies, make sure to read all of the ingredient labels thoroughly to ensure that there are no dairy-derived ingredients in any of the products.
