Dairy Free Pumpkin Pie Recipe

Dairy Free Pumpkin Pie Recipe

This Dairy Free Pumpkin Pie recipe is the perfect dessert for anyone looking to enjoy a classic fall treat without dairy. Made with a smooth, spiced pumpkin filling and a buttery, gluten-free crust, it’s a crowd pleaser for Thanksgiving, Christmas, or any special occasion. This pie is rich, comforting, and completely vegan-friendly. It’s also nut-free and suitable for those following various dietary restrictions, ensuring everyone at the table can indulge in its creamy goodness.

Description:

The Dairy Free Pumpkin Pie recipe is a must try for anyone who enjoys the delicious flavors of fall. This version is made without any dairy products but still manages to deliver a rich and velvety texture that will have you coming back for more. With a spiced, sweet pumpkin filling and a crispy, flaky pie crust, this pie is a perfect combination of flavors and textures.

Pumpkin pie is a traditional American dessert, often enjoyed during the fall and winter months. It is especially popular during Thanksgiving, where it is commonly paired with whipped cream and other seasonal desserts. However, for those who are lactose intolerant, vegan, or simply avoid dairy, making a dairy free version of this classic is essential.

The secret to creating a dairy free pumpkin pie recipe that’s just as rich and satisfying as the traditional version lies in the filling. Instead of heavy cream or condensed milk, we use a combination of coconut milk (or any plant based milk of your choice) and a touch of cornstarch to thicken the filling. The result is a creamy, smooth pumpkin custard that bakes perfectly into the pie crust.

One of the key benefits of this dairy free pumpkin pie recipe is that it is easily adaptable for different dietary needs. It is naturally gluten-free if you use a gluten-free pie crust, and the filling itself is vegan friendly, so it contains no animal products. The addition of warm spices like cinnamon, ginger, and nutmeg infuses the pie with the comforting, cozy flavors of fall, making each bite a heartwarming experience.

This recipe doesn’t just taste great it also features an ingredient list that’s simple and easy to follow. Most of the ingredients are common pantry staples, and the pie is surprisingly easy to put together. You can either use a pre made gluten-free crust or make your own if you have the time. If you’re looking for a shortcut, the store bought crust option is a great choice. However, making your own crust from scratch offers an extra level of flavor and a homemade touch.

Ingredients:

For the crust:

1 ½ cups gluten-free all purpose flour
½ teaspoon salt
1/3 cup coconut oil (solidified) or vegan butter
2-3 tablespoons ice cold water (as needed)

For the filling:

1 ½ cups pureed pumpkin (canned or fresh)
1 cup full fat coconut milk (or any plant based milk of choice)
1/3 cup maple syrup or agave nectar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 tablespoons cornstarch
1 teaspoon vanilla extract
½ teaspoon salt
½ cup coconut sugar (or any sweetener of choice)

Instructions:

Step 1: Prepare the Crust

In a large mixing bowl, combine the gluten-free flour and salt. Stir to combine.
Add in the solidified coconut oil or vegan butter and cut it into the flour mixture using a pastry cutter or your hands until it resembles coarse crumbs.
Slowly add the ice cold water, a tablespoon at a time, mixing gently with your hands or a fork until the dough just comes together.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. This step helps the dough to firm up and become easier to roll.
After chilling, roll out the dough on a lightly floured surface into a circle about 12 inches in diameter. Transfer it to a 9-inch pie dish and press gently into the bottom and sides. Trim any excess dough and crimp the edges to your liking.
Preheat your oven to 350°F (175°C).
Bake the crust for 10 minutes to set the dough. Once baked, remove it from the oven and set aside.

Step 2: Prepare the Pumpkin Pie Filling

In a medium saucepan, combine the coconut milk, maple syrup, coconut sugar, spices (cinnamon, ginger, nutmeg, cloves), salt, and vanilla extract. Stir well and heat over medium heat until the mixture is warm but not boiling.
In a small bowl, whisk together the cornstarch with 2 tablespoons of water to make a slurry. Pour this mixture into the saucepan with the warm coconut milk mixture, stirring continuously.
Continue to cook and stir for about 5-7 minutes until the mixture thickens. Once thickened, remove it from the heat.
Stir in the pumpkin puree and mix well until fully combined.
Pour the pumpkin filling into the pre-baked pie crust and smooth the top with a spatula.

Step 3: Bake the Pie

Place the filled pie in the preheated oven and bake for 50-60 minutes or until the filling is set in the center. A toothpick or knife inserted should come out clean.
Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours (or overnight) to allow the filling to set and firm up.

Step 4: Serve and Enjoy!

Slice the pie into 8 servings and serve as is or with your favorite dairy free whipped cream or coconut whipped topping.
Enjoy the comforting flavors of this dairy free pumpkin pie with friends and family!

Notes:

Crust Tips: If you’re short on time, you can use a pre made gluten-free pie crust or a regular store bought pie crust if you’re not concerned with gluten.
Pumpkin Puree: If you’re using fresh pumpkin, make sure it is properly cooked and pureed to avoid any lumps in the filling.
Sweeteners: You can adjust the sweetness by using your preferred sweetener, such as coconut sugar, maple syrup, or agave nectar.
Spices: Feel free to experiment with additional spices like allspice or cardamom for a unique twist on the classic flavor profile.
Storage: Store leftovers in the refrigerator for up to 4-5 days. You can also freeze this pie for up to 2 months, just make sure to wrap it tightly in plastic wrap and aluminum foil.