Imagine a pumpkin pie so creamy, so rich, and so incredibly delicious that you won't believe it's completely dairy-free! This revolutionary recipe transforms the classic holiday dessert into a plant-based masterpiece that will have everyone—dairy lovers and lactose-intolerant guests alike—coming back for seconds. With a silky smooth filling made from luscious coconut milk and pure pumpkin, this pie proves that dietary restrictions never mean compromising on flavor or texture.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups pumpkin puree
- 1 cup coconut milk
- 3/4 cup maple syrup
- 1/4 cup coconut oil
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 gluten-free pie crust
Instructions
- Preheat the oven to 350°F (175°C), ensuring the rack is positioned in the center of the oven.
- If using a homemade gluten-free pie crust, prepare and pre-bake the crust for 10 minutes to prevent sogginess. If using a store-bought crust, ensure it's at room temperature.
- In a large mixing bowl, whisk together the pumpkin puree and coconut milk until smooth and well combined.
- Add maple syrup, melted coconut oil, pumpkin pie spice, vanilla extract, and salt to the pumpkin mixture. Whisk thoroughly until all ingredients are fully incorporated and the mixture is completely smooth.
- Pour the pumpkin filling into the prepared pie crust, using a spatula to spread it evenly and smooth the top.
- Place the pie in the preheated oven and bake for 50-60 minutes. The pie is done when the edges are set but the center still has a slight jiggle when gently shaken.
- Remove the pie from the oven and let it cool completely at room temperature for approximately 2-3 hours. The pie will continue to set as it cools.
- Once cooled, refrigerate for at least 2 hours before serving to allow the filling to firm up completely.
- Serve chilled or at room temperature. Optional: Garnish with dairy-free whipped topping or a sprinkle of additional pumpkin pie spice.
Tips
- Use fresh, high-quality pumpkin puree for the most authentic flavor. Avoid watery canned pumpkin by choosing a thick, rich variety.
- Ensure your coconut milk is well-shaken and at room temperature before mixing to create a smooth, consistent filling.
- For an extra crisp pie crust, brush the edges with a little coconut oil before baking to achieve a golden-brown finish.
- Don't rush the cooling process! Allowing the pie to cool completely at room temperature and then chill in the refrigerator helps the filling set perfectly.
- For a decorative touch, use a piping bag with dairy-free whipped topping to create beautiful swirls or patterns on top of the pie.
- Store leftovers in the refrigerator and consume within 3-4 days for the best taste and texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 0mg
