Dairy-Free Pumpkin Pie

There’s something uniquely satisfying about the warm embrace of a freshly baked pumpkin pie, especially when it’s dairy-free! Imagine cutting into a luscious, golden pie filled with velvety pumpkin filling, spiced just right with hints of cinnamon, nutmeg, and ginger. The aroma wafting through your kitchen feels like a cozy hug on a crisp autumn day, beckoning you to take a seat and indulge. Whether it’s a holiday feast or just a treat for a lazy weekend morning, this dairy-free pumpkin pie promises to be a crowd-pleaser, pleasing even the most discerning palates.

This recipe shines in countless situations: perfect for family gatherings, Thanksgiving celebrations, or a little pick-me-up during your cozy weekend brunch. The smooth texture combined with the comforting fragrance creates a delightful experience, making it ideal not just to enjoy but to share.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 60-70 minutes
• Total Time: 75-85 minutes
• Servings: 8
• Difficulty Level: Easy

Nutrition Information (per serving)

• Calories: 180
• Protein: 2g
• Carbohydrates: 22g
• Fat: 9g
• Fiber: 2g
• Sugar: 10g

Nutrition values calculated based on ingredients sourced from the CDC and verified against nutrient databases.

Why Make This Recipe

This dairy-free pumpkin pie not only caters to those looking for a delicious treat without dairy but also surprises everyone with its rich flavor and creamy consistency. The combination of pumpkin puree and coconut milk creates a delightful mouthfeel, while the maple syrup adds a touch of sweetness without overwhelming the palate. It’s an easy-to-make dessert that can elevate any gathering, offering layers of flavor that are both nostalgic and welcoming.

How to Make Dairy-Free Pumpkin Pie

Ingredients

• 1 ½ cups pumpkin puree (canned or homemade)
• 1 cup coconut milk (full-fat for creamier texture)
• ¾ cup maple syrup
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 pre-made gluten-free pie crust

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C).
2. Mix Ingredients: In a large mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, salt, and vanilla extract. Use a whisk to blend until smooth, being careful not to overmix.
3. Prepare the Crust: Pour the pumpkin mixture into the prepared pie crust, smoothing the top with a spatula.
4. Bake: Place the pie in the oven and bake for 60-70 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
5. Cool: Allow the pie to cool at room temperature for at least an hour before serving to let the flavors meld and the filling stabilize.

How to Serve

Serve your dairy-free pumpkin pie plain, or elevate it with a sprinkle of cinnamon on top. For a delightful twist, pair it with a scoop of coconut whipped cream, or enjoy it alongside a steaming cup of tea or coffee. Toasting individual slices and drizzling with honey or maple syrup adds a gourmet touch.

How to Store

• Room Temperature: Keeps well for up to 3 days.
• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap in plastic wrap and store in a freezer-safe bag for up to 3 months. Allow to thaw in the fridge before serving.

Expert Tips

• For best results, use full-fat coconut milk to enhance the creaminess of your pie.
• When checking for doneness, the filling should be slightly jiggly in the center; it will set as it cools.
• Spice variations can add an interesting kick; try adding a pinch of cayenne pepper for a hint of heat!

Delicious Variations

• Vegan Version: This recipe is already vegan! Use a nut-based crust for a different dimension.
• Cinnamon Swirl: Swirl in a mixture of coconut sugar and cinnamon on top before baking for extra flavor.
• Chocolate Chip Pumpkin Pie: Fold in dairy-free chocolate chips for a deliciously sweet surprise.

Frequently Asked Questions

1. Can I substitute the coconut milk?
Yes, almond or cashew milk can be used, but they may provide a slightly less creamy texture.

2. Can I use frozen pumpkin puree?
Absolutely! Just ensure it’s fully thawed and drained to avoid excess moisture.

3. What should I do with leftovers?
Leftover pie can be repurposed by making pumpkin pie smoothies or even using slices in oatmeal!

Conclusion

There you have it—the ultimate dairy-free pumpkin pie recipe that not only caters to dietary preferences but also brings the cozy and comforting flavors of fall right into your kitchen. With its creamy filling and delightful spices, this pie is sure to be a hit at any gathering. I invite you to give it a try, share your experience, and let me know how it turns out. Happy baking!