Description
A creamy and satisfying dairy-free pumpkin pie crafted with wholesome ingredients, perfect for the holiday season.
Ingredients
Scale
- 1 ½ cups pumpkin puree (canned or homemade)
- 1 can (13.5 oz) coconut milk (full-fat)
- ¾ cup maple syrup
- ½ cup almond flour
- ¼ cup cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 pre-made pie crust (gluten-free if needed)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the pumpkin puree, coconut milk, maple syrup, almond flour, cornstarch, pumpkin pie spice, vanilla extract, and salt in a bowl. Mix until smooth.
- Pour the mixture into the pre-made pie crust and spread it evenly.
- Bake for 60 minutes or until the center is set and a toothpick comes out clean.
- Cool the pie before slicing and serving.
Notes
Top with whipped coconut cream, sprinkle with cinnamon or nutmeg, or serve with dairy-free ice cream for a classic pie à la mode experience.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pumpkin pie, dairy-free, Thanksgiving, dessert, gluten-free