Dairy-Free Pumpkin Pie

Introduction

Pumpkin pie is a classic dessert, especially during the fall season. This Dairy-Free Pumpkin Pie brings all the warm flavors of pumpkin, spices, and sweetness without any dairy. It’s perfect for gatherings or cozy nights at home.

Why Make This Recipe

Making this Dairy-Free Pumpkin Pie is an excellent choice for anyone who loves pumpkin flavors but wants a lighter version without dairy. It’s also great for those with lactose intolerance or anyone looking to eat healthier. Plus, it’s easy to prepare and tastes so good that your whole family will enjoy it!

How to Make Dairy-Free Pumpkin Pie

Making this pie is simple and fun. You will need just a few key ingredients and some easy steps to follow.

Ingredients:

1 can (15 oz) pumpkin puree
1 cup coconut milk
3/4 cup brown sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 pre-made dairy-free pie crust

Directions:

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the pumpkin puree, coconut milk, brown sugar, vanilla extract, pumpkin pie spice, and salt. Mix until well combined.
Pour the pumpkin mixture into the pre-made dairy-free pie crust.
Bake in the preheated oven for 55-60 minutes, or until the filling is set and the crust is lightly golden.
Allow to cool before serving. Enjoy your dairy-free pumpkin pie!

How to Serve Dairy-Free Pumpkin Pie

Serve your Dairy-Free Pumpkin Pie with a dollop of coconut whipped cream or enjoy it plain. It’s perfect for holidays, special occasions, or as a sweet treat any day of the week!

How to Store Dairy-Free Pumpkin Pie

To store your pie, cover it with plastic wrap or foil and keep it in the refrigerator. It stays fresh for about 3-4 days. You can also freeze it for longer storage; just make sure to wrap it tightly!

Tips to Make Dairy-Free Pumpkin Pie

For a richer flavor, try adding a pinch of nutmeg or cinnamon to the filling.
Make sure your coconut milk is well mixed for a smooth texture.
If you like a firmer pie, you can bake it a little longer until the edges are set.

Variation

You can try different spices if you want to change the flavor a bit. Adding ginger or allspice can give a nice twist to your pie!

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes! Just make sure to cook and puree the pumpkin until it’s smooth.

2. Can I use a different type of milk?
Yes, you can use almond milk or soy milk if you prefer, but coconut milk adds a unique flavor.

3. Is this pie gluten-free?
If you use a gluten-free pie crust, then yes! The filling is naturally gluten-free.