Dairy Free Pumpkin Pie
This dairy free pumpkin pie recipe is so delicious, you'd never even know it's a vegan pumpkin pie recipe! It's dairy free, egg free, and has a gluten free option!
Servings: 8 slices
Calories: 481kcal
Ingredients
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ tsp nutmeg
- ⅛ teaspoon salt
- ½ cup brown sugar
- ¼ cup maple syrup
- 1 ¼ cups coconut milk
- 1 teaspoon vanilla
- 1 can pumpkin
- ¼ cup cornstarch (can sub with arrowroot powder)
- 1 dairy free frozen pie crust*
Optional Pecan Topping:
- ½ cup brown sugar
- 4 tablespoon coconut butter
- 1 cup pecans
Optional Topping:
Instructions
- Pre-heat oven to 425 degree F. Set frozen pie shell out to thaw.
- *See notes about making this dairy free pumpkin pie in a blender.
- In a small bowl, combine the first 6 ingredients. Set aside.
- In a large bowl, beat the brown sugar, maple syrup and coconut milk together.
- Add in the vanilla and pumpkin and beat just until combined.
- Add in the pie spice mix and cornstarch.
- Blend.
- Let sit for 5 minutes.
- Pour mix into thawed pie shell.
- Bake at 425 degrees for 10 minutes.
- Reduce heat to 350 degrees and bake for 40-50 minutes more. Pie should almost be completely set in the middle, but a little wiggle in the middle is fine.
- Remove pie from oven and place on a cookie rack. If adding optional pecan topping (recipe below), add 10 minutes after pie comes out, then let sit until completely cooled.
- Once cooled, cover and place in fridge for at least 6 hours or overnight to let set.
Optional Pecan Topping:
- Before serving, if you wish to make the optional pecan topping: place pecans on a baking sheet for 5 minutes at 350 degrees.
- In a small pot, combine toasted pecans with brown sugar and coconut butter.
- Stir together until brown sugar has melted.
- Remove and add to pecan pie as instructed above.
Video
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Estimates for this pie do include the optional pecan topping.
**You can swap the cornstarch for arrowroot powder.
**You can place all pie filling ingredients inside a blender and blend together if needed.
**You can use a pumpkin pie spice mix if needed; however, the amounts in the actual recipe are greater than a pre-made spice mix. Sub at least a tablespoon of premade mix, then taste recipe to see if it needs more.
Nutrition
Serving: 1slice | Calories: 481kcal | Carbohydrates: 55g | Protein: 4g | Fat: 28g | Saturated Fat: 12g | Sodium: 102mg | Potassium: 207mg | Fiber: 2g | Sugar: 34g | Vitamin A: 20IU | Vitamin C: 0.7mg | Calcium: 54mg | Iron: 2mg