dairy free pumpkin pie
This dairy-free pumpkin pie is a must-try recipe that blends creamy pumpkin filling with warm spices and a flaky crust. Whether you're hosting a festive gathering or craving a seasonal treat, this recipe is perfect for every occasion.
Ingredients
For the Crust:
- 1 1/2 cups gluten-free all-purpose flour or regular all-purpose flour, if you prefer
- 1/2 cup coconut oil melted, or vegan butter for an alternative
- 1/4 cup maple syrup adds a natural sweetness
- 1/4 teaspoon salt helps balance the flavors
For the Pumpkin Filling:
- 1 can 15 oz pure pumpkin puree (make sure it’s pure pumpkin, not the spiced pie filling)
- 1/2 cup full-fat coconut milk for that rich, creamy texture
- 1/4 cup maple syrup for just the right amount of sweetness
- 2 teaspoons pumpkin pie spice or a blend of cinnamon, nutmeg, and ginger
- 1 teaspoon vanilla extract for that extra cozy flavor
- 1 tablespoon cornstarch this thickens the filling just right
- 1/4 teaspoon salt to enhance the flavors
For the Topping (Optional but Highly Recommended):
- Whipped coconut cream or your favorite dairy-free whipped topping
- Ground cinnamon for a simple dusting on top
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients: In a medium bowl, combine the gluten-free all-purpose flour and salt.
- Add the wet ingredients: Stir in the melted coconut oil (or vegan butter) and maple syrup until the mixture comes together and forms a dough.
- Shape the crust: Press the dough into a tart or pie pan. Use your fingers to evenly distribute the dough along the bottom and up the sides of the pan.
- Bake the crust: Place the crust in the oven and bake for 10-12 minutes, or until it starts to turn golden brown. This will help it hold its shape once the filling is added.
Step 2: Make the Pumpkin Filling
- Mix the filling ingredients: In a large bowl, combine the pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, vanilla extract, cornstarch, and salt. Whisk until the mixture is smooth and well-blended.
- Taste and adjust: Taste the filling and adjust the sweetness or spices if needed. If you like a stronger spice flavor, feel free to add a little more cinnamon or nutmeg.
- Pour into the crust: Once the crust is done baking and has cooled slightly, pour the pumpkin filling into the crust. Use a spatula to smooth the top evenly.
Step 3: Bake the Pie
- Bake the pie: Return the pie to the oven and bake for 40-45 minutes, or until the filling is set. The edges should be firm, but the center may still have a slight jiggle.
- Cool and set: Allow the pie to cool completely at room temperature. The filling will firm up as it cools.
Step 4: Optional Topping
- Top the pie: Once the pie has cooled, you can top it with whipped coconut cream and a sprinkle of cinnamon for an extra touch of flavor.
Notes
Nutrition Information (Per Serving):
- Calories: 250
- Fat: 12g
- Saturated Fat: 9g
- Protein: 4g
- Carbohydrates: 34g
- Fiber: 3g
- Sugar: 20g
- Sodium: 180mg