Are you looking for a dairy-free pumpkin pie recipe that doesn’t use coconut milk? Look no further! This delicious recipe is creamy, flavorful, and perfect for the fall season. Plus, it’s easy to make and can be customized to suit your dietary needs. Whether you’re vegan, lactose intolerant, or simply looking to try something new, this dairy-free pumpkin pie is sure to be a hit.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 tbsp cornstarch
- 1/2 cup unsweetened almond milk
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 1 pre-made pie crust (vegan or gluten-free, if desired)
Instructions:
- Preheat oven to 350°F.
- In a large bowl, whisk together pumpkin puree, brown sugar, salt, cinnamon, ginger, nutmeg, cloves, and cornstarch until well combined.
- Add almond milk, olive oil, and vanilla extract to the pumpkin mixture and whisk until smooth.
- Pour the mixture into the pre-made pie crust and smooth out the top with a spatula.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Let cool completely before serving.
Nutritional Information:
Serving size: 1/8 pie
Calories: 190
Fat: 8g
Carbohydrates: 29g
Protein: 2g
Cooking Time:
Preparation Time: 10 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour
Equipment:
- Large mixing bowl
- Whisk
- 9-inch pie dish
- Spatula
- Oven
Serving Suggestions:
This dairy-free pumpkin pie is delicious on its own, but you could also top it with whipped coconut cream or serve it with a scoop of dairy-free vanilla ice cream. Enjoy it for dessert or as a sweet breakfast treat!
Variations:
If you don’t have almond milk, you can use any other dairy-free milk substitute, such as soy milk or oat milk. You could also use maple syrup instead of brown sugar for a different flavor. For a gluten-free option, use a gluten-free pie crust.
Substitutions:
If you don’t have pumpkin puree, you could use butternut squash or sweet potato puree instead. If you don’t have cornstarch, you could use arrowroot powder or tapioca starch. Feel free to use any oil of your choice in place of olive oil.
Storage:
Store leftover pumpkin pie in the refrigerator for up to 3 days. You could also freeze it for longer storage. To reheat, simply pop a slice in the oven or microwave until warmed through.
Tips:
- For a smoother filling, you can blend the pumpkin mixture in a food processor or blender before pouring it into the pie crust.
- If you’re using a frozen pre-made pie crust, make sure to let it thaw completely before using it for this recipe.
- If you want to make your own pie crust, you can use a vegan or gluten-free recipe to suit your dietary needs.
Notes:
This recipe makes 1 9-inch pie. If you need to make more, simply double or triple the recipe as needed. You can also adjust the spices to your liking – add more cinnamon for a stronger flavor or omit the cloves if you don’t like them.
Frequently Asked Questions:
Q: Can I use pumpkin pie spice instead of the individual spices?
A: Yes, you can use 1-2 teaspoons of pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and cloves.
Q: Is this recipe vegan?
A: Yes, it is vegan as long as you use a vegan pie crust.
Q: Can I use coconut milk instead of almond milk?
A: Yes, you can use coconut milk if you prefer the flavor. However, it will make the pie taste more coconutty.
Personal Thoughts:
This dairy-free pumpkin pie without coconut milk is a delicious alternative to traditional pumpkin pie. The almond milk adds creaminess without overpowering the pumpkin flavor, and the spices give it a warm, cozy taste that’s perfect for fall. I love how easy this recipe is to make, and how customizable it is to suit different dietary needs. Whether you’re dairy-free, vegan, or gluten-free, you can enjoy a slice of this delicious pie. Give it a try and let me know what you think!