Non Dairy Pumpkin Pie
Indulge in the creamy, spiced perfection of Non-Dairy Pumpkin Pie, a plant-based twist on the classic holiday favorite. This silky, custard-like pie features canned pumpkin puree blended with full-fat coconut milk for a rich and velvety texture, sweetened with brown sugar and a touch of maple syrup for a natural caramel-like depth. Infused with aromatic pumpkin pie spice, ground cinnamon, and vanilla, every bite bursts with warm, cozy flavors of autumn. Set inside a flaky non-dairy pie crust, this recipe is entirely free of dairy while remaining irresistibly satisfying. With easy-to-follow steps and just 15 minutes of prep, this vegan dessert is perfect for Thanksgiving or any seasonal celebration. Serve it chilled or at room temperature, topped with a dollop of dairy-free whipped cream or an extra sprinkle of cinnamon, for an unforgettable treat that everyone can enjoy!
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Recipe Information
Ingredients
- 1 9-inch pre-made or homemade crust Non-dairy pie crust
- 15 oz Canned pumpkin puree
- 1 cup Full-fat coconut milk
- 0.75 cup Brown sugar
- 2 tbsp Maple syrup
- 3 tbsp Cornstarch
- 1.5 tsp Pumpkin pie spice
- 1 tsp Ground cinnamon
- 1 tsp Vanilla extract
- 0.5 tsp Salt
Instructions
Preheat your oven to 350°F (175°C).
If using a store-bought crust, thaw it slightly according to package instructions. If making your own non-dairy crust, prepare and roll it out in a 9-inch pie pan.
In a medium-sized mixing bowl, combine the canned pumpkin puree, coconut milk, brown sugar, and maple syrup. Whisk until smooth and well combined.
Add the cornstarch, pumpkin pie spice, cinnamon, vanilla extract, and salt to the mixture. Whisk again until fully incorporated and no lumps remain.
Pour the pumpkin filling evenly into the prepared pie crust, smoothing the top with a spatula.
Place the pie on the center rack of your preheated oven and bake for 60 minutes. The edges should be set, and the center may still have a slight wobble, which will set as it cools.
Remove the pie from the oven and let it cool to room temperature on a wire rack for at least 2 hours. For best results, refrigerate the pie for an additional 2-3 hours (or overnight) to fully set.
Slice and serve with a dollop of non-dairy whipped topping or a sprinkle of cinnamon if desired.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 29.1 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 280 mg | 6% | |
*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.
