Dairy-Free Pumpkin Pie
A creamy, delicious pumpkin pie made without any dairy products, perfect for those with lactose intolerance or following a dairy-free diet. This pie delivers all the warm spices and velvety texture you crave in a traditional pumpkin pie, without milk, cream, or butter.
Equipment
- 9-inch Pie Plate
- Mixing Bowls
- Pastry Cutter or Fork
- Wire Cooling Rack
Ingredients
For the Crust
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 1/4 cup coconut oil solid but scoopable
- 1 tablespoon maple syrup
- 1 large egg or flax egg for vegan option: 1 tablespoon ground flaxseed mixed with 3 tablespoons water
- 1/2 teaspoon vanilla extract
For the Filling
- 15 oz pumpkin puree not pumpkin pie filling
- 3/4 cup full-fat coconut milk from a can, shaken well
- 1/3 cup pure maple syrup
- 1/4 cup coconut sugar
- 3 large eggs or equivalent egg replacer for vegan option
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- In a large bowl, whisk together the almond flour, coconut flour, and salt. Add the solid coconut oil and use a pastry cutter or fork to work it into the flour mixture until it resembles coarse crumbs.
- In a small bowl, whisk together the egg (or flax egg), maple syrup, and vanilla extract. Pour this wet mixture into the flour mixture and stir until a dough forms.
- Press the dough evenly into a 9-inch pie plate, working it up the sides. Create a decorative edge by pressing with your fingers or a fork. Place the crust in the refrigerator for at least 30 minutes to firm up.
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine pumpkin puree, coconut milk, maple syrup, and coconut sugar. Whisk until smooth and well incorporated.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until everything is thoroughly combined and the mixture looks silky and uniform.
- Pour the filling into the chilled crust. If the crust edges are browning too quickly during baking, cover them with strips of aluminum foil or a pie shield. Bake for 50-55 minutes, or until the center is almost set but still slightly jiggly.
- Allow the pie to cool completely on a wire rack for at least 3 hours, but preferably overnight in the refrigerator.
Notes
For a completely vegan pie, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or a commercial egg replacer.
Almond flour can be replaced with oat flour for a nut-free option.
Coconut oil can be swapped with melted vegan butter.
Coconut sugar can be substituted with brown sugar.
For best results, allow the pie to cool completely before slicing - preferably overnight in the refrigerator.
Store covered in the refrigerator for up to 4 days or freeze for up to 1 month.
Nutrition
Calories: 285kcalCarbohydrates: 24gProtein: 6gFat: 19gSaturated Fat: 9gSodium: 115mgFiber: 4gSugar: 15g
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