Imagine the irresistible aroma of warm spices filling your kitchen as you prepare a Dairy Free Pumpkin Pie.
This delightful dessert isn’t only simple to make but also brings a sense of cozy indulgence to any occasion.
As the creamy pumpkin and coconut milk blend beautifully with cinnamon, ginger, and nutmeg, the pie transforms into a mouthwatering masterpiece.
Ready to create this comforting treat? Let’s bring this dish to life!
Kitchen Tools Required
- 1 pie dish
- 1 mixing bowl
- 1 whisk
- 1 measuring cup
- 1 measuring spoon set
- 1 spatula
- 1 oven
Ingredients
- 1 9-inch pie crust
- 1 15-ounce can pumpkin puree
- 3/4 cup coconut milk
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Cook & Prep Time
To efficiently manage your time while preparing and cooking a Dairy Free Pumpkin Pie, follow this timeline:
Timeline
- Reading & Understanding the Recipe (5 minutes)
- Start by reading through the entire recipe to understand the steps and gather all the necessary equipment and ingredients.
- Prep Work (10 minutes)
- Preheat the oven to 425°F (220°C).
- Prepare the pie crust and place it in the pie dish.
- Mixing Ingredients (10 minutes)
- In a mixing bowl, whisk together the pumpkin puree, coconut milk, and brown sugar until smooth.
- Add the eggs and vanilla extract, whisk until well combined.
- Stir in the cinnamon, ginger, nutmeg, and salt until evenly incorporated.
- Assembling the Pie (5 minutes)
- Pour the pumpkin filling into the prepared pie crust.
- Baking (55 minutes)
- Place the pie in the preheated oven and bake for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 350°F (175°C) and continue baking for 40 minutes.
- Cooling (10 minutes)
- Remove the pie from the oven and let it cool to room temperature.
- Resting Time (2 hours)
- Refrigerate the pie for at least 2 hours before serving to allow it to set properly.
- Serving
- After the resting period, serve the pie.
- Optional: Garnish with dairy-free whipped topping or a sprinkle of cinnamon for added flavor.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 425°F (220°C).
Place the pie crust in the pie dish and set aside.
In a mixing bowl, whisk together the pumpkin puree, coconut milk, and brown sugar until smooth.
Add the eggs and vanilla extract to the pumpkin mixture and whisk until well combined.
Stir in the cinnamon, ginger, nutmeg, and salt until evenly incorporated.
Pour the pumpkin filling into the prepared pie crust.
Place the pie in the preheated oven and bake for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for 40 minutes.
Remove the pie from the oven and let it cool to room temperature.
Refrigerate the pie for at least 2 hours before serving.
Serving Tips
- Dairy-Free Whipped Topping: A light and creamy addition that complements the pie’s rich pumpkin flavor.
- Cinnamon Sprinkle: Adds a touch of warmth and spice to enhance the pie’s aromatic profile.
- Maple Syrup Drizzle: Introduces a hint of sweetness that pairs well with the pie’s earthy notes.
- Chopped Pecans: Provides a crunchy texture and nutty flavor contrast to the smooth pie filling.
- Fresh Berries: Offers a revitalizing burst of color and tartness to balance the pie’s sweetness.
Storage
To store dairy-free pumpkin pie, cover it tightly with plastic wrap or aluminum foil and refrigerate.
It can be stored for up to 3-4 days.
Avoid freezing for best texture.
Freezing
To freeze dairy-free pumpkin pie, allow it to cool completely.
Wrap it tightly in plastic wrap, and place it in an airtight container.
Thaw in the refrigerator before serving.
Reheating
To reheat dairy-free pumpkin pie, preheat the oven to 300°F (150°C).
Cover the pie with foil.
Warm for 10-15 minutes.
Avoid microwaving to maintain texture.
Final Thoughts
Creating a dairy-free pumpkin pie is a simple yet rewarding endeavor.
The use of coconut milk in place of traditional dairy provides a rich and creamy texture that complements the warm spices of cinnamon, ginger, and nutmeg.
Preparing this pie ahead of time allows the flavors to meld, enhancing the overall taste experience.
Serving it with a dollop of dairy-free whipped topping or a sprinkle of cinnamon adds a delightful finishing touch.
This dessert not only caters to those with dietary restrictions but also offers a delicious option for anyone to enjoy during the holiday season or any special occasion.
Frequently Asked Questions
Can I Use a Different Type of Milk Substitute?
You can definitely switch the milk substitute to almond or oat milk. Just make sure it’s unsweetened to maintain the right flavor balance. Each alternative will slightly change the pie’s texture, so choose based on your preference.
How Can I Make the Pie Crust Gluten-Free?
To make the pie crust gluten-free, swap the regular crust with a gluten-free version. Use gluten-free all-purpose flour or almond flour blend. Verify your ingredients are certified gluten-free to prevent cross-contamination for a safe dessert.
What Can I Use Instead of Eggs for a Vegan Version?
You can replace eggs with a flaxseed mixture for a vegan twist. Combine 2 tablespoons of flaxseed meal with 5 tablespoons of water. Let it sit until thickened, then use it like eggs in your recipe.
Is There a Way to Reduce the Sugar Content?
You can reduce the sugar content by replacing some or all of the brown sugar with a natural sweetener like maple syrup or stevia. Adjust the quantity to taste, ensuring it maintains the pie’s desired sweetness.
Can I Add Other Spices to the Filling?
Absolutely, you can enhance the flavor by adding spices like cloves, allspice, or cardamom. Experimenting with different spice combinations allows you to tailor the pie to your taste, making it uniquely delicious and aromatic.
Dairy Free Pumpkin Pie
Equipment
- 1 Pie dish
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 measuring spoon set
- 1 Spatula
- 1 Oven
Ingredients
- 1 9-inch pie crust
- 1 15-ounce can pumpkin puree
- 3/4 cup coconut milk
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 425°F (220°C).
- Place the pie crust in the pie dish and set aside.
- In a mixing bowl, whisk together the pumpkin puree, coconut milk, and brown sugar until smooth.
- Add the eggs and vanilla extract to the pumpkin mixture and whisk until well combined.
- Stir in the cinnamon, ginger, nutmeg, and salt until evenly incorporated.
- Pour the pumpkin filling into the prepared pie crust.
- Place the pie in the preheated oven and bake for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 40 minutes.
- Remove the pie from the oven and let it cool to room temperature.
- Refrigerate the pie for at least 2 hours before serving.
Notes
