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Dairy-free Pumpkin Pie

Easy to make, easier to eat and without any grains, this dairy-free pumpkin pie is a quadruple threat.
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Easy to make, easier to eat and without any grains this dairy-free pumpkin pie is a quadruple threat.

Ingredients

Scale
  • 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

  1. Preheat oven at 350º F
  2. For Crust: Combine all ingredients in the food processor until dough forms
  3. Press dough into a greased pie dish
  4. Bake for 10 minutes
  5. For filling: Combine all ingredients into food processor until smooth
  6. Pour into partially baked crust and bake for 50 minutes
  7. Let cool for 15 minutes
  8. Chill in fridge for 1½ hours – 2 hours before serving

Find it online: https://1stphormrecipes.co.uk/dairy-free-pumpkin-pie/