Are you looking for a tasty and healthy pumpkin pie recipe that’s both vegan and free of coconut? Look no further! This recipe is perfect for those with dietary restrictions or anyone who wants to indulge in a guilt-free dessert. With a creamy texture and warm spices, this pumpkin pie is sure to impress.
Ingredients
- 1 ½ cups pumpkin puree
- ⅓ cup maple syrup
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 1 cup unsweetened almond milk
- 1 unbaked pie crust (store-bought or homemade)
- Optional toppings: whipped cream, cinnamon, chopped nuts
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the pumpkin puree, maple syrup, pumpkin pie spice, salt, and cornstarch until well combined.
- Gradually stir in the almond milk until the mixture is smooth and creamy.
- Pour the pumpkin mixture into the pie crust and smooth out the top with a spatula.
- Bake for 45-50 minutes or until the pie is set and the crust is golden brown.
- Let the pie cool completely before slicing and serving with your desired toppings.
Nutritional Information
Serving size: 1 slice (1/8 of pie)
- Calories: 180
- Total fat: 10g
- Saturated fat: 2g
- Sodium: 200mg
- Total carbohydrate: 21g
- Dietary fiber: 2g
- Total sugars: 10g
- Protein: 2g
Cooking Time
Preparation time: 10 minutes
Cook time: 45-50 minutes
Equipment
- Large mixing bowl
- Whisk
- 9-inch pie dish
- Oven
Serving Suggestions
This vegan pumpkin pie is delicious on its own, but you can also top it with whipped cream, a sprinkle of cinnamon, or chopped nuts for some added texture and flavor.
Variations
If you don’t have almond milk, you can use any other non-dairy milk such as soy or oat milk. You can also use a graham cracker crust instead of traditional pie crust for a different flavor and texture.
Substitutions
If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and allspice. You can also substitute the maple syrup with honey or agave nectar if you prefer.
Storage
Store any leftover pumpkin pie in the refrigerator for up to 3-4 days. You can also freeze the pie for up to 2 months, but make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Tips
- Make sure to cool the pie completely before slicing to prevent it from falling apart.
- If your crust is browning too quickly, cover it with foil halfway through the baking time.
- You can use canned pumpkin puree or make your own by roasting and pureeing fresh pumpkin.
Notes
This vegan pumpkin pie recipe is perfect for Thanksgiving or any holiday gathering. It’s a healthier alternative to traditional pumpkin pie, and it’s also allergy-friendly.
Frequently Asked Questions
Can I use a different type of crust?
Yes, you can use any type of pie crust you prefer, such as a graham cracker crust or gluten-free crust.
Can I make this recipe ahead of time?
Yes, you can make the pumpkin pie a day or two ahead of time and store it in the refrigerator until you’re ready to serve it.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling already has added sugar and spices, so it won’t work for this recipe. Make sure to use pure pumpkin puree.
Personal Thoughts
This vegan pumpkin pie recipe is one of my favorites because it’s so easy to make and tastes delicious. I love that it’s dairy-free and coconut-free, so it’s perfect for those with dietary restrictions. The spices add a warm and comforting flavor, and the texture is creamy and smooth. I highly recommend trying this recipe out for yourself!