Do you love the way pumpkin pie feels in your mouth but you have to constantly say “no” to a slice of it because you end up experiencing unfavorable symptoms due to its dairy content? Well, there is absolutely no need for you to live a life without ever enjoying the dessert because there’s a workaround: whipping up dairy-free pumpkin pie!

What’s so great about pumpkin pie is it’s something that you can make it no matter the time of the year. That’s because a can of pureed pumpkin, which is the single most important of this well-loved dessert, is always available at grocery stores. Of course you can make pureed pumpkin from scratch, but grabbing a can of it is clearly so much easier.

Aside from pureed pumpkin, another important ingredient of pumpkin pie (the traditional kind) is sweetened condensed milk. It’s the one that helps make every serving rich and scrumptious. But if you’re someone who doesn’t tolerate dairy very well or like to keep unwanted pounds at bay, sweetened condensed milk is definitely a big no-no!

Fortunately, scrapping sweetened condensed milk is not a huge problem because it can be easily replaced with another ingredient, and that is coconut milk. Coconut milk is so perfect for the job that it can be hard to believe that the resulting pumpkin pie is devoid of sweetened condensed milk! Decadent, clearly a yes! Allergy, absolutely free of it!

Other than being dairy-free, it’s also very much possible for you to make pumpkin pie that contains no trace of gluten. All you need to do is get your hands on some gluten-free graham crackers. Whether you are intolerant to gluten or you simply want to dodge it for optimum health, turning your back on gluten definitely comes with perks.

Excited to whip up your very first pumpkin pie that’s free of dairy (gluten, too, if you want) and enjoy it as well? Then read on. Here’s the easy-to-follow dairy-free pumpkin pie recipe:

Ingredients:

2 cups of pureed pumpkin 

1 cup of coconut milk 

1 1/3 cups of graham crackers (finely ground) 

1/3 cup of coconut flakes (unsweetened) 

2/3 cup of brown sugar (plus 5 tablespoons more) 

2 large eggs 

6 tablespoons of coconut oil (extra virgin) 

1 teaspoon of ground cinnamon 

1/4 teaspoon of ground cloves 

1/4 teaspoon of ground ginger 

1/4 teaspoon of sea salt

Directions:

-Have your oven preheated to 350°F. Grab a pie plate measuring 9 inches and put it aside. 

-Reach for a small mixing bowl. Combine finely ground graham crackers, unsweetened coconut flakes and 5 tablespoons of brown sugar. Once mixed very well, it’s time to add in extra virgin coconut oil. Mix again until already clumpy. 

-Press the graham cracker mixture into the pie. Afterwards, stash it in the oven for about 4 minutes. 

-Once done, switch off the oven and carefully place the pie plate on a cooling rack. While waiting for it to cool completely, it’s time to make the rich and mouth-watering filling. 

-To begin, have your oven preheated to 425°F. 

-Grab a medium-sized mixing bowl. With the help of an electric hand mixer, combine very well the pureed pumpkin, 2/3 cup of brown sugar, 2 large eggs, and 1/4 teaspoon each of ground cloves, ground ginger and sea salt. 

-Once very well combined, slowly add in 1 cup of coconut milk. Continue mixing until the consistency of the filling is already very rich. 

-Pour the creamy filling into the crust. Afterwards, bake for about 15 minutes. Once the 15 minutes are over, turn the oven’s heat down to 350°F. Allow the pumpkin pie to bake for about 30 minutes more or until the crust is already brown. 

-Transfer the pumpkin pie to a cooling rack. Once already cool, place it in the refrigerator. Allow it to chill for up to an hour. Serve afterwards.

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