Delicious Dairy-Free Pumpkin Pie
Pumpkin pie is a traditional dessert often enjoyed during Thanksgiving in the United States.
This is vegan and gluten free recipe. Dish can be prepared in 185 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 2 cup Pumpkin Puree
- 1 cup Coconut Milk
- 0.75 cup Maple Syrup
- 2 tablespoon Cornstarch
- 1 teaspoon Pumpkin Pie Spice
- 0.25 teaspoon Salt
- 2 tablespoon Coconut Oil
- 0.5 cup Pecans (optional)
- 1 cup Almond Flour
- 0.5 cup Medjool Dates (pitted)
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, cornstarch, pumpkin pie spice, and salt. Mix until well combined.
- In a separate small mixing bowl, combine the almond flour, pecans (if desired), coconut oil, dates, and vanilla extract. Mix until a crumbly texture is formed.
- Press the crust mixture into the bottom of a greased pie dish, spreading it evenly.
- Pour the pumpkin mixture into the pie dish over the crust.
- Bake in the preheated oven for 40-45 minutes, or until the pie is set.
- Remove from the oven and let it cool for at least 2 hours to set.
- Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 32g11%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.