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
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Anthony H
[email protected]I've made this pie several times now and it's always a crowd-pleaser. Thanks for the great recipe!
Mousa Mazloom
[email protected]This pie is a must-try for any pumpkin pie lover. You won't be disappointed!
Rekik Abay
[email protected]I made this pie for a potluck and it was a huge hit. Everyone loved it!
Raja Umar
[email protected]This is the best dairy-free pumpkin pie I've ever had. Thank you for sharing the recipe!
Dawn Myrvold
[email protected]5 stars! This pie is a winner.
Marvo Freep
[email protected]This pie was easy to make and turned out beautifully. I will definitely be making it again.
Singa Pur
[email protected]I love that this pie is made with all natural ingredients. I feel good about serving it to my family.
Mr Mailed
[email protected]This pie is perfect for fall! The flavors are warm and comforting, and the crust is flaky and delicious.
Mbekezeli Mandoda
[email protected]I'm so glad I found this recipe! I've been looking for a good dairy-free pumpkin pie recipe for ages.
Danish Azeem
[email protected]This pie was amazing! I made it for Thanksgiving and everyone loved it. Even my dairy-free friends and family couldn't tell the difference.