Delicious Dairy Free Pumpkin Pie
Indulge in the cozy flavors of fall with this Delicious Dairy-Free Pumpkin Pie, a creamy, spiced masterpiece perfect for holiday gatherings or casual dessert cravings. Made with wholesome ingredients like canned pumpkin puree, rich full-fat coconut milk, and naturally sweet coconut sugar, this pie delivers indulgence without dairy. A touch of maple syrup and a generous blend of pumpkin pie spice elevate the filling, while cornstarch ensures the perfect custard-like texture. Nestled in a flaky dairy-free pie crust and baked to perfection, this treat is as easy to make as it is to devour. Serve it chilled or at room temperature with a dollop of dairy-free whipped cream for a crowd-pleasing, allergen-friendly dessert that no one will believe is dairy-free!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 15 oz Canned pumpkin puree
- 1 cup Coconut milk (full-fat, canned)
- 0.75 cup Coconut sugar
- 2 tbsp Maple syrup
- 3 tbsp Cornstarch
- 2 tsp Pumpkin pie spice
- 0.5 tsp Ground cinnamon
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 1 piece Premade dairy-free pie crust
Instructions
Preheat your oven to 350°F (175°C) and place the oven rack in the center position.
In a large mixing bowl, whisk together the pumpkin puree, coconut milk, coconut sugar, and maple syrup until smooth and evenly combined.
Add the cornstarch, pumpkin pie spice, cinnamon, vanilla extract, and salt to the bowl. Whisk well to ensure there are no lumps and the mixture is creamy.
Place the premade dairy-free pie crust into a 9-inch pie dish if not already in one. If the crust is frozen, allow it to thaw slightly before proceeding.
Pour the pumpkin filling into the prepared crust, smoothing the top with a spatula.
Carefully transfer the pie to the preheated oven and bake for 55-60 minutes, or until the filling has set around the edges and is slightly jiggly in the center.
Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours. The filling will continue to firm up as it cools.
Once cool, optionally refrigerate the pie for an additional hour for a firmer texture before slicing.
Serve as is or with a dollop of dairy-free whipped cream. Enjoy!
Nutrition Facts
Calories |
2732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1632 mg | 71% | |
| Total Carbohydrate | 393.7 g | 143% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 238.1 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1637 mg | 35% | |
*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.
