Non Dairy Pumpkin Pie

Indulge in the creamy, spiced perfection of Non-Dairy Pumpkin Pie, a plant-based twist on the classic holiday favorite. This silky, custard-like pie features canned pumpkin puree blended with full-fat coconut milk for a rich and velvety texture, sweetened with brown sugar and a touch of maple syrup for a natural caramel-like depth. Infused with aromatic pumpkin pie spice, ground cinnamon, and vanilla, every bite bursts with warm, cozy flavors of autumn. Set inside a flaky non-dairy pie crust, this recipe is entirely free of dairy while remaining irresistibly satisfying. With easy-to-follow steps and just 15 minutes of prep, this vegan dessert is perfect for Thanksgiving or any seasonal celebration. Serve it chilled or at room temperature, topped with a dollop of dairy-free whipped cream or an extra sprinkle of cinnamon, for an unforgettable treat that everyone can enjoy!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

Ingredients

• 1 9-inch pre-made or homemade crust Non-dairy pie crust
• 15 oz Canned pumpkin puree
• 1 cup Full-fat coconut milk
• 0.75 cup Brown sugar
• 2 tbsp Maple syrup
• 3 tbsp Cornstarch
• 1.5 tsp Pumpkin pie spice
• 1 tsp Ground cinnamon
• 1 tsp Vanilla extract
• 0.5 tsp Salt

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

If using a store-bought crust, thaw it slightly according to package instructions. If making your own non-dairy crust, prepare and roll it out in a 9-inch pie pan.

Step 3

In a medium-sized mixing bowl, combine the canned pumpkin puree, coconut milk, brown sugar, and maple syrup. Whisk until smooth and well combined.

Step 4

Add the cornstarch, pumpkin pie spice, cinnamon, vanilla extract, and salt to the mixture. Whisk again until fully incorporated and no lumps remain.

Step 5

Pour the pumpkin filling evenly into the prepared pie crust, smoothing the top with a spatula.

Step 6

Place the pie on the center rack of your preheated oven and bake for 60 minutes. The edges should be set, and the center may still have a slight wobble, which will set as it cools.

Step 7

Remove the pie from the oven and let it cool to room temperature on a wire rack for at least 2 hours. For best results, refrigerate the pie for an additional 2-3 hours (or overnight) to fully set.

Step 8

Slice and serve with a dollop of non-dairy whipped topping or a sprinkle of cinnamon if desired.

Nutrition Facts

Serving size	1038.5 grams (1038.5g)

Amount per serving	% Daily Value*
Calories	2422

Total Fat 125.10g	160%
Saturated Fat 66.60g	333%
Polyunsaturated Fat 3.30g
Cholesterol 9mg	3%
Sodium 2088mg	91%
Total Carbohydrate 321.80g	117%
Dietary Fiber 23.60g	84%
Total Sugars 156.70g
Protein 21.50g	43%

Vitamin D 0IU	0%
Calcium 307mg	24%
Iron 19mg	106%
Potassium 1764mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 3.4%

Carbs: 51.5%