Dairy-Free Apple Butter Pumpkin Pie
Indulge in the cozy flavors of fall with this **Dairy-Free Apple Butter Pumpkin Pie**, a delightful twist on the classic holiday dessert. Made with creamy pumpkin puree, rich apple butter, and velvety coconut milk, this pie delivers a perfectly spiced filling that's full of warmth and depth. Sweetened naturally with brown sugar and a touch of maple syrup, and set in a dairy-free pre-made crust, this recipe is ideal for anyone seeking a lactose-free or plant-based treat. With hints of cinnamon, ginger, and nutmeg, every bite is a celebration of autumn. Simple to prepare and perfect for make-ahead gatherings, this pie is sure to be the star of your festive table. Serve it chilled with dairy-free whipped topping or enjoy it solo—either way, it’s a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup pumpkin puree
- 0.75 cup apple butter
- 0.5 cup coconut milk
- 0.5 cup brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 1 dairy-free pre-made pie crust
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the pumpkin puree, apple butter, and coconut milk. Mix well until smooth.
Add the brown sugar, maple syrup, and cornstarch to the bowl. Whisk together until the cornstarch is fully dissolved and the mixture is smooth.
Stir in the cinnamon, ginger, nutmeg, salt, and vanilla extract. Continue mixing until all the spices are thoroughly combined.
Place the pre-made dairy-free pie crust into a 9-inch pie dish. Press gently to fit the crust snugly into the dish, trimming any excess dough around the edges.
Pour the pumpkin and apple butter filling into the prepared pie crust, spreading it evenly with a spatula.
Carefully transfer the pie to the preheated oven and bake for 50 to 60 minutes. The pie is done when the filling has set and the edges are slightly browned.
Remove the pie from the oven and let it cool on a wire rack. Allow it to cool completely, then refrigerate for at least 2 hours to fully set the filling.
Once chilled, slice and serve the Dairy-Free Apple Butter Pumpkin Pie with your choice of dairy-free whipped topping or simply on its own. Enjoy!
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 679 mg | 30% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 156.7 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 722 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
