Best 3 Delicious Dairy Free Pumpkin Pie Recipes
Indulge in the delectable flavors of fall with our collection of tantalizing dairy-free pumpkin pie recipes. Perfect for those with dietary restrictions or those seeking a lighter alternative, these pies offer a symphony of autumnal spices, creamy textures, and the irresistible taste of pumpkin. From classic pumpkin pie to gluten-free, vegan, and even no-bake options, this diverse selection caters to various dietary preferences and ensures everyone can savor the quintessential taste of pumpkin pie. Each recipe provides detailed instructions, ingredient lists, and valuable tips to guide you through the baking process, ensuring a perfect pie every time.
Here are our top 3 tried and tested recipes!
DAIRY-FREE IMPOSSIBLE PUMPKIN PIE
This crustless pumpkin pie might just be the easiest you'll ever make. Simply blend the ingredients together, pour into your pie pan, and bake!
Provided by Kare for Kitchen Treaty
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees Fahrenheit and position rack in the middle of the oven. Spray a 9- or 10-inch pie pan with baking spray or oil the pan with coconut oil or vegan butter.
- Add the coconut milk, pumpkin, eggs, sugar, and vanilla to the pitcher of a blender. Blend until combined, about 20 seconds. Add the flour, baking powder, pumpkin pie spice, and salt. Blend again until well-combined, another 20 seconds.
- Pour filling into the pie plate. The mixture will be fairly runny. Carefully transfer to the preheated oven.
- Bake until the middle just barely jiggles, 40-50 minutes. I like to check the middle by giving the pie pan a little nudge, and if it seems like it's no longer liquid, I'll pull the pie out and insert a butter knife about halfway between the center and the edge. If the knife comes out relatively clean - no runny pie filling - it's done!
- Place on a cooling rack and let cool, about 1 hour. Transfer to refrigerator to completely cool, at least one more hour (or up to 3 days in advance).
- If desired, top pie with dollops of coconut whipped cream. Or simply cut slices, transfer to a plate, and top individual servings with the whipped cream.
- Keeps in the refrigerator for 3-4 days. I suggest covering the completely cooled pie with plastic wrap if not serving right away.
Nutrition Facts : Calories 231 kcal, Sugar 14 g, Sodium 239 mg, Fat 14 g, SaturatedFat 11 g, Carbohydrate 23 g, Fiber 1 g, Protein 5 g, Cholesterol 82 mg, ServingSize 1 serving
DAIRY-FREE PUMPKIN PIE
This is a delicious and healthy alternative to traditional pumpkin pie.
Provided by Allrecipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch pie pan and line with gingersnap cookies (should be 12 to 14 cookies).
- Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.
- Bake in the preheated oven for 15 minutes. Turn heat down to 350 degrees F (175 degrees C) and continue to bake until set, 30 to 35 minutes. Let cool to room temperature before cutting.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 29 g, Cholesterol 23.3 mg, Fat 3.6 g, Fiber 2.1 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 501.5 mg, Sugar 18.9 g
DELICIOUS DAIRY-FREE PUMPKIN PIE
Although this recipe is not vegan, as it contains eggs, I'm sure it can easily be altered to suit a vegan diet using egg substitute. As someone who only recently began cutting dairy from my diet, I found the taste and texture almost identical to the real thing!
Provided by aw_peaches
Categories Pie
Time 1h
Yield 2 pies, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- In a blender, combine and blend tofu and soy milk until very smooth.
- In a large bowl, combine sugar, salt, cinnamon and mace.
- Add eggs.
- Add pumpkin, making sure mixture is well blended.
- Add tofu/soy milk mixture and blend well.
- Pour into pie shells.
- Bake at 450 for 20 minutes.
- Reduce temperature to 350 and continue baking for another 30 minutes or until center is firm and crust has browned.
- Let cool completely before eating.
Tips:
- Use a good quality pumpkin puree. This will make a big difference in the flavor of your pie. Look for pumpkin puree that is made from 100% pumpkin, and avoid using pumpkin pie filling, which contains added sugar and spices.
- Don't overmix the batter. Overmixing can make the pie tough. Mix the batter just until the ingredients are combined.
- Bake the pie at a high temperature for the first 15 minutes. This will help to set the crust and prevent it from becoming soggy.
- Reduce the oven temperature after 15 minutes. This will help to prevent the pie from overcooking.
- Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set.
Conclusion:
This delicious dairy-free pumpkin pie is the perfect dessert for any occasion. It's creamy, flavorful, and packed with pumpkin spice. Plus, it's easy to make and can be enjoyed by people with dairy allergies or sensitivities. So next time you're looking for a delicious and festive dessert, give this dairy-free pumpkin pie a try!
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