Dairy-Free Classic Pumpkin Pie Slice
Indulge in the comforting flavors of fall with this Dairy-Free Classic Pumpkin Pie Slice, a silky-smooth dessert that's perfect for seasonal gatherings. Crafted with a flaky dairy-free pie crust and a luscious filling of spiced pumpkin puree, creamy coconut milk, and a duo of sugars, this pie delivers all the traditional goodness without any dairy. Infused with warm spices like cinnamon, ginger, nutmeg, and cloves, every slice is bursting with autumnal charm. Easy to prepare, this dairy-free pumpkin pie is baked to perfection and chilled for an irresistibly tender texture that holds its shape beautifully. Whether you're dairy-free or simply looking for a twist on the classic, serve this crowd-pleasing treat with confidence—it’s sure to be a hit at your holiday table!
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Recipe Information
Ingredients
- 1 9-inch dairy-free pie crust
- 15 oz canned pumpkin puree
- 1 cup coconut milk
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 tablespoons cornstarch
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the canned pumpkin puree, coconut milk, and both sugars; whisk until smooth.
Add the cornstarch, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt to the mixture. Stir until all spices and cornstarch are fully incorporated.
Whisk the eggs and vanilla extract together in a small bowl, then add to the pumpkin mixture. Mix until fully blended and smooth.
Pour the filling into the prepared dairy-free pie crust, ensuring the mixture is evenly distributed.
Place the pie on the center oven rack and bake at 425°F (220°C) for 15 minutes.
After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 minutes, or until the center is set and a toothpick inserted comes out clean.
Remove from the oven and let the pie cool on a wire rack for at least 2 hours.
Once cooled, refrigerate for at least 4 hours (preferably overnight) before slicing.
Serve chilled and enjoy your dairy-free classic pumpkin pie slice.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 1581 mg | 69% | |
| Total Carbohydrate | 286.2 g | 104% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 217.7 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 263 mg | 20% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1320 mg | 28% | |
*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.
