Pumpkin Pie and Dairy Free Too
Indulge in the cozy flavors of fall with this irresistibly creamy yet completely dairy-free pumpkin pie recipe! "Pumpkin Pie and Dairy Free Too" swaps traditional ingredients for plant-based alternatives, featuring velvety full-fat coconut milk and a buttery store-bought dairy-free pie crust. Sweetened with a combination of brown sugar and pure maple syrup, this dessert is perfectly spiced with warm pumpkin pie spice, cinnamon, and a hint of vanilla. The filling is thickened with cornstarch to achieve that classic silky texture, all baked to perfection in just 60 minutes. Whether served chilled or at room temperature, this easy-to-follow recipe guarantees a holiday-worthy dessert that everyone—dairy-free or not—will love. Don't forget to top it with a swirl of dairy-free whipped cream for an extra-special treat!
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Recipe Information
Ingredients
- 1.75 cups Pumpkin puree
- 1 cup Full-fat coconut milk
- 0.75 cup Brown sugar
- 0.25 cup Maple syrup
- 4 tablespoons Cornstarch
- 1.5 teaspoons Pumpkin pie spice
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 1 piece Store-bought dairy-free pie crust
Instructions
Preheat your oven to 350°F (175°C). If your dairy-free pie crust needs pre-baking, follow the directions on the package to do so first.
In a large mixing bowl, whisk together the pumpkin puree, full-fat coconut milk, brown sugar, and maple syrup until smooth and well combined.
Add the cornstarch, pumpkin pie spice, ground cinnamon, vanilla extract, and salt to the pumpkin mixture. Whisk thoroughly to ensure there are no lumps.
Place the pie crust on a baking sheet to make it easier to handle. Pour the pumpkin filling into the crust, spreading it evenly with a spatula.
Carefully transfer the pie into the preheated oven. Bake for 60 minutes, or until the filling is set but still slightly jiggles in the center when gently shaken.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. The filling will firm up further as it cools.
Once cooled, refrigerate the pie for 2-3 hours (or overnight) for the best texture.
Serve chilled or at room temperature. Optionally, garnish with a dollop of dairy-free whipped cream or a sprinkle of ground cinnamon.
Nutrition Facts
Calories |
2627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.6 g | 166% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 1681 mg | 73% | |
| Total Carbohydrate | 358.4 g | 130% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 192.9 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1785 mg | 38% | |
*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.
