|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 17g||85%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This take on the classic pumpkin pie is a rich, dairy-free dessert that is perfect for fall and winter holidays. A graham cracker crust and warmly spiced filling are baked together to make the perfect pumpkin pie with a bit of a twist. Coconut oil makes the crust melt in your mouth, and coconut milk in the filling creates such a decadent flavor and texture that everyone—dairy-free or not—will ask you for your recipe.
Make sure to plan for an hour or so in the fridge to allow the pie to chill, and feel free to add a dollop of vegan whipped cream on top before serving. As with any dish that is intended for persons with allergies, make sure to read all of the ingredient labels thoroughly to ensure that there are no dairy-derived ingredients in any of the products.
- For the Graham Cracker Crust:
- 1 1/3 cups finely ground graham cracker crumbs
- 1/3 cup unsweetened coconut flakes
- 5 tablespoons brown sugar
- 6 tablespoons extra-virgin coconut oil
- For the Pie Filling:
- 2 cups pumpkin puree (store-bought or homemade)
- 2/3 cup light brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup light coconut milk
Note: While there are multiple steps to this recipe, this pumpkin dessert is broken down into workable categories to help you better plan for preparation and baking.
Preparing the Graham Cracker Crust
Gather the ingredients.
Preheat the oven to 350 F. Lightly grease a 9-inch pie plate and set aside.
In a small mixing bowl, combine the graham cracker crumbs, coconut flakes, and sugar until well mixed.
Add the coconut oil and rub in until the mixture begins to clump together; it should be crumbly at this point.
Press into the prepared pie plate and place in the oven for 4 minutes. Transfer to a wire cooling rack to cool while preparing the filling.
Making the Pie Filling
Gather the ingredients.
Preheat the oven to 425 F.
In a medium-sized mixing bowl, use an electric hand mixer to beat together the pumpkin, brown sugar, eggs, cinnamon, ginger, cloves, and salt until very well combined.
Gradually add the coconut milk until all has been added.
Pour the filling into the prepared crust.
Bake for 15 minutes, then turn down the heat to 350 F to bake for 35 to 40 minutes longer. If the edges of the crust start to brown too quickly, loosely tent the crust with foil.
Transfer the pie to a cooling rack to cool completely, then chill for 1 to 2 hours before serving. Serve with coconut milk whipped cream if desired.
- Coconut oil really adds a wonderful flavor and melt-in-your-mouth quality to the crust, but if you do not have any, or it is unavailable where you live, you can replace it with a dairy-free margarine of your choice.
- You can make this pie gluten free by using gluten-free graham cracker crumbs.
Is Pumpkin Puree Dairy Free?
Pumpkin puree (not pumpkin pie filling) is simply cooked and mashed pumpkin or other types of squash. Therefore, it is naturally dairy free. If looking to make your own puree, make sure to buy pie, sugar, or eating pumpkins.