Soy Free Vegan Dairy Free Delicious Pumpkin Pie
Indulge in the rich, autumnal flavors of this Soy-Free Vegan Dairy-Free Delicious Pumpkin Pie—perfect for anyone with dietary restrictions or simply seeking a healthier seasonal treat. This recipe features a tender, flaky coconut oil crust and a luscious pumpkin filling made with creamy coconut milk, naturally sweetened with maple syrup and coconut sugar. Warm notes of pumpkin pie spice and cinnamon elevate this dessert to holiday perfection, while the absence of soy and dairy makes it ideal for allergen-friendly and vegan lifestyles. Easy to prepare, with just 20 minutes of prep time, this pie bakes to golden perfection and sets beautifully after a chill, delivering sliceable bliss. Garnish with coconut whipped cream or a sprinkle of cinnamon for a final festive touch.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Coconut oil (solid)
- 3 tablespoons Cold water
- 1.5 cups Pumpkin puree
- 0.75 cups Full-fat coconut milk (from a can, well mixed)
- 0.5 cups Maple syrup
- 0.25 cups Coconut sugar
- 3 tablespoons Cornstarch
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Ground cinnamon
- 1 teaspoon Pure vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, whisk together the all-purpose flour and salt for the crust.
Cut the solid coconut oil into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
Add the cold water one tablespoon at a time, mixing gently until the dough holds together but is not sticky. Do not overmix.
Roll the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
On a lightly floured surface, roll out the chilled dough into a circle about 1/8-inch thick. Gently transfer it to a 9-inch pie pan, pressing it into place and trimming the edges as needed.
In a large mixing bowl, whisk together the pumpkin puree, coconut milk, maple syrup, coconut sugar, cornstarch, pumpkin pie spice, ground cinnamon, vanilla extract, and salt until smooth and well combined.
Pour the pumpkin filling into the prepared crust, smoothing out the top with a spatula.
Cover the edges of the crust with foil or a pie shield to prevent over-browning.
Bake the pie in the preheated oven for 60 minutes, or until the filling is set but slightly jiggly in the center.
Remove the pie from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
Slice and serve chilled or at room temperature. Optionally, garnish with coconut whipped cream or a dusting of cinnamon.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 21.8 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 193 mg | 4% | |
*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.
