Dairy-Free Pumpkin Pie: A Deliciously Creamy, Plant-Based Delight
Pumpkin pie is a quintessential autumn dessert, but traditional recipes often rely on dairy. This can be a problem for those with lactose intolerance, dairy allergies, or following a vegan lifestyle. Fortunately, creating a delicious dairy-free pumpkin pie is easier than you think! This recipe provides a creamy, rich texture without compromising on flavor, using simple substitutions for a truly satisfying plant-based experience.
Ingredients:
This recipe uses readily available ingredients, many of which you likely already have in your pantry!
For the Crust:
- 1 ½ cups gluten-free graham cracker crumbs (or regular graham cracker crumbs)
- ¼ cup granulated sugar
- 6 tablespoons vegan butter, melted (or regular butter)
For the Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can full-fat coconut milk, refrigerated overnight
- ¾ cup granulated sugar
- 2 large eggs (or 2 flax eggs: 1 tbsp flaxseed meal + 3 tbsp water per egg)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions:
Let's get baking! Follow these steps for a perfectly creamy and flavorful dairy-free pumpkin pie.
Making the Crust:
- Preheat your oven to 350°F (175°C). This ensures the crust bakes perfectly.
- Combine dry ingredients: In a medium bowl, combine the graham cracker crumbs and sugar.
- Add the melted vegan butter: Stir in the melted vegan butter until the mixture is evenly moistened. The mixture should be crumbly but hold together when pressed.
- Press into the pie plate: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 10-12 minutes: Bake until lightly golden brown. This pre-baking step helps prevent a soggy crust. Set aside to cool completely.
Making the Filling:
- Scoop out the thick coconut cream: After refrigerating overnight, scoop out the thick, solidified cream from the top of the coconut milk can, leaving the watery liquid behind.
- Beat the coconut cream: In a large bowl, beat the coconut cream until smooth and fluffy. This is key to the creamy texture!
- Add the remaining ingredients: Add the pumpkin puree, sugar, eggs (or flax eggs), cinnamon, ginger, cloves, nutmeg, and salt to the coconut cream.
- Mix well: Beat with an electric mixer until thoroughly combined and smooth.
- Pour into the crust: Pour the filling into the cooled pie crust.
- Bake for 50-60 minutes: Bake until the center is just set – it should still have a slight jiggle. The edges will be set.
- Cool completely: Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to set properly.
Tips for Success:
- Refrigerate the coconut milk: This step is crucial for achieving a creamy filling. The solidified cream on top is what gives the pie its texture.
- Don't overbake: Overbaking can lead to a dry pie. Start checking for doneness around 50 minutes.
- Use quality spices: Freshly ground spices will enhance the flavor significantly.
- Garnish creatively: Once cooled, garnish your pie with whipped coconut cream, chopped pecans, or a sprinkle of cinnamon.
Serving Suggestions:
This dairy-free pumpkin pie is perfect for Thanksgiving, autumn gatherings, or any time you crave a delicious and comforting dessert. Serve chilled with a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream for an extra treat. Enjoy!
