Easy to make, easier to eat and without any grains, this dairy-free pumpkin pie is a quadruple threat.
If you’ve been reading for a while (ie since last year) you might remember my vegan pumpkin pie disaster… ok it wasn’t a disaster it was just a very meh pie. While some of the vegan recipes we made were great, the pie… not so much. This year I’m perfecting 4 Vegetarian Thanksgiving Recipes… and obviously pie had to be one.
So I was determined to come back this year with a killer pie that was still healthy. No, it’s not vegan (there are a couple eggs) but it’s both grain and dairy free. Despite the lack of dairy, this pie is still wonderfully creamy and delightfully autumn spiced.
The fabulous part of having a lighter (yet equally delicious) pie is that it doesn’t make you feel stuffed post Thanksgiving dinner. While pecan pies can be quite tasty they’re packed with sugar and after a big huge meal, it’s a little tough on the tummy. This dairy-free pumpkin pie is just as satisfying without the food baby…’s twin.
First, let’s talk about this crust. It’s a solid foundation of and whole foods: almonds, dates, coconut oil and a pinch of salt & cinnamon. If you like a sweeter crust feel free to add a few more dates. This crust is perfect for lazy simple bakers who don’t have patients time for complicated buttery crusts. (I’ll leave that one up to mom aka the pie master).
But let’s be real, the filling takes the cake…. well pie, or whatever… you know what I mean, it’s awesome. Something magical happens when pumpkin puree and coconut milk combine. Add pie spices, maple syrup, a little brown sugar and eggs you’ve got a creamy dreamy filling that will have you forgetting all about dairy… (at least for a couple minutes)
And of course, like any Long Run Recipe, this pie is foolproof. Make crust, bake crust, make filling, pour filling, bake pie, chill pie, destroy/enjoy pie.
PrintDairy-free Pumpkin Pie
Easy to make, easier to eat and without any grains this dairy-free pumpkin pie is a quadruple threat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Vegetarian, Seasonal, Thanksgiving
Ingredients
- Crust: 1⅓ cups of almond flour
- 2 tbsp of melted coconut oil
- 4 dates
- ¼ tsp of salt
- 1 tsp of cinnamon
- Filling: 1 can of pumpkin
- ¾ cups of coconut milk (full fat)
- ¼ cup of brown sugar
- ¼ cup of maple syrup
- 2 eggs
- 2 tsp of pumpkin pie spice
- 1 tsp of cinnamon
- ½ tsp of vanilla extract
- ¼ tsp of salt
Instructions
- Preheat oven at 350º F
- For Crust: Combine all ingredients in the food processor until dough forms
- Press dough into a greased pie dish
- Bake for 10 minutes
- For filling: Combine all ingredients into food processor until smooth
- Pour into partially baked crust and bake for 50 minutes
- Let cool for 15 minutes
- Chill in fridge for 1½ hours – 2 hours before serving
Your Turn:
- Have you had any baking disasters?
- What’s your favorite holiday pie?