Dairy Free Pumpkin Pie
Indulge in the cozy flavors of fall with this luscious Dairy-Free Pumpkin Pie, a perfect dessert for anyone with dietary restrictions or a love for plant-based treats. Made with creamy coconut milk and a medley of warm spices like cinnamon, ginger, and nutmeg, this pie offers all the classic flavors you crave without any dairy. Sweetened with brown sugar and a touch of maple syrup, the filling is velvety-smooth and perfectly balanced. Nestled in a flaky, dairy-free pie crust, this easy-to-make recipe comes together in just 15 minutes of prep time before baking to perfection. Whether you're hosting a Thanksgiving feast or looking for a seasonal treat, this pumpkin pie is sure to delight everyone at the table. Serve with a dollop of dairy-free whipped cream for an irresistible finish!
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Recipe Information
Ingredients
- 1.5 cups Pumpkin purée
- 1 cup Canned full-fat coconut milk
- 0.75 cup Brown sugar
- 2 tablespoons Maple syrup
- 2 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 prepared Dairy-free pie crust
Instructions
Preheat your oven to 375°F (190°C). Place the prepared dairy-free pie crust in a 9-inch pie pan and crimp the edges as needed. Set aside.
In a large mixing bowl, whisk together the pumpkin purée, canned coconut milk, brown sugar, and maple syrup until well combined.
Sift in the cornstarch, then add the cinnamon, ginger, nutmeg, cloves, and salt. Mix thoroughly to ensure no lumps remain.
Stir in the vanilla extract and crack in the eggs one at a time, whisking between each addition until the mixture is smooth.
Pour the pumpkin pie filling into the prepared pie crust, spreading it evenly with a spatula.
Place the pie on the center rack of the preheated oven and bake for 50-60 minutes, or until the filling is set and the center has a slight jiggle.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. The filling will firm up as it cools.
Once fully cooled, slice and serve as is or with a dollop of dairy-free whipped cream on top.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1563 mg | 68% | |
| Total Carbohydrate | 221.4 g | 81% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 153.0 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 316 mg | 24% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1704 mg | 36% | |
*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.
