Get ready to revolutionize your dessert game with this incredibly creamy, dairy-free Pumpkin Pie that proves you don't need traditional dairy to create a mind-blowing holiday classic! Imagine a silky-smooth pumpkin filling nestled in a perfectly crisp crust, made with the rich, nutty goodness of almond milk. This recipe is not just a pie – it's a game-changer for anyone looking to enjoy a traditional favorite with a modern, health-conscious twist.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups pumpkin puree
- 1 cup almond milk
- 3/4 cup sugar
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the middle of the oven for even baking.
- In a large mixing bowl, whisk together pumpkin puree, almond milk, sugar, pumpkin pie spice, salt, and cornstarch until smooth and fully combined. Ensure no lumps remain in the mixture.
- Carefully roll out the pie crust and place it into a 9-inch pie dish. Crimp the edges decoratively using your fingers or a fork to create a sealed border.
- Pour the pumpkin mixture into the prepared pie crust, spreading it evenly with a spatula. Tap the dish gently on the counter to remove any air bubbles.
- Place the pie in the preheated oven and bake at 425°F for 15 minutes to set the initial crust and filling.
- Reduce the oven temperature to 350°F (177°C) and continue baking for an additional 40-45 minutes. The pie is done when the center is almost set but still slightly jiggly.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours. The filling will continue to set as it cools.
- Once cooled, refrigerate the pie for at least 1 hour before serving to enhance the flavor and texture.
- Serve chilled or at room temperature. Optional: Top with dairy-free whipped cream or a sprinkle of additional pumpkin pie spice.
Tips
- • For the smoothest filling, whisk ingredients thoroughly and strain the mixture if you're concerned about lumps. • Make sure to use room temperature ingredients for the most consistent mixing. • The key to a perfect pie is in the baking technique – start at a high temperature to set the crust, then lower the heat to cook the filling gently. • Don't panic if the center seems slightly jiggly when you remove it from the oven – it will continue to set as it cools. • For the best flavor and texture, allow the pie to cool completely and refrigerate for at least an hour before serving. • If you want an extra-special touch, toast some sliced almonds and sprinkle them on top for added crunch and flavor. • Use a pie shield or aluminum foil edges to prevent over-browning of the crust during the longer baking time.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
