Ah, Thanksgiving desserts! There’s just something magical about gathering around the table with friends and family, sharing warmth and laughter over a slice of something sweet. This year, I’m thrilled to share my favorite *dairy free Thanksgiving dessert* that everyone can enjoy, regardless of dietary preferences. Trust me, you won’t even miss the dairy! I remember the first time I made this pumpkin pie; my non-vegan friends couldn’t get enough, and I was over the moon that everyone loved it! It’s rich, creamy, and packed with all those cozy fall spices. So, let’s dive into this delicious recipe that will have everyone asking for seconds!
Ingredients for Dairy Free Thanksgiving Dessert
Here’s what you’ll need to whip up this delightful dessert. I promise, each ingredient plays a crucial role in creating that amazing flavor and texture!
- 1 ½ cups almond milk
- 1 cup coconut cream
- 1 cup sugar
- 2 cups pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 tablespoon cornstarch
- 1 pre-made dairy-free pie crust
Make sure to gather everything before you start—trust me, it’ll make the process so much smoother and more enjoyable!
How to Prepare Your Dairy Free Thanksgiving Dessert
Making this *dairy free Thanksgiving dessert* is a breeze once you get the hang of it! Let’s break it down step by step so you can get that delicious pie on the table without any fuss.
Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This step is super important because it ensures your pie bakes evenly. Nobody wants a soggy or unevenly cooked pie!
Mix the Ingredients
In a large mixing bowl, whisk together the almond milk, coconut cream, sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger. I love to use a whisk here—it’s perfect for getting everything nice and smooth. You want to really combine those flavors and get them all cozy together!
Incorporate Cornstarch
Now, in a small bowl, mix the cornstarch with a little bit of water until it’s dissolved. This is the magic ingredient that’ll help thicken your filling and give it that perfect texture. Once it’s mixed, add it to your pumpkin mixture and stir well to incorporate.
Fill the Pie Crust
Carefully pour the pumpkin filling into your pre-made dairy-free pie crust. I like to use a ladle for this—it helps control the pouring and minimizes any spillage. Just take your time and make sure it’s evenly distributed.
Bake the Pie
Pop your pie into the oven and bake for 45-50 minutes. You’ll know it’s done when the filling is set but still has a slight jiggle in the center. Be careful not to overbake it; a little jiggle is good as it will firm up as it cools!
Cooling and Serving
Once it’s out of the oven, let it cool completely before serving. This will help the filling set up nicely. For an extra treat, serve it with a dollop of dairy-free whipped cream on top. Trust me, it’s the perfect finishing touch that everyone will love!
Why You’ll Love This Dairy Free Thanksgiving Dessert
- Vegan-friendly and perfect for all dietary needs
- Super easy preparation—no complicated steps!
- Deliciously rich flavors that capture the essence of fall
- Perfect for gatherings, everyone will want a slice
- Can be made ahead of time, so you can relax on Thanksgiving Day
- Light and satisfying, it won’t weigh you down after a big feast
- Absolutely no dairy means it’s gentle on the stomach
Honestly, this dessert checks all the boxes for a fabulous Thanksgiving treat! You’ll be the star of the table, trust me!
Tips for Success
To ensure your *dairy free Thanksgiving dessert* turns out perfectly, here are some handy tips that I’ve picked up along the way!
- Ingredient Temperature: Make sure your almond milk and coconut cream are at room temperature before mixing. This helps them blend together more easily, creating a smoother filling.
- Choosing Pumpkin Puree: Use pure pumpkin puree, not the spiced canned variety. This way, you can control the flavors and sweetness to your liking!
- Sweetness Level: If you prefer a sweeter pie, feel free to add a little extra sugar or maple syrup to the filling. Just remember to adjust the spices accordingly!
- Pie Crust Tips: If you’re making your own dairy-free pie crust, ensure it’s chilled before filling to prevent it from getting soggy during baking.
- Spice Variations: Feel free to experiment with spices! A pinch of clove or allspice can add a delightful twist to the classic flavor.
- Check for Doneness: When checking for doneness, remember that the pie will continue to set as it cools, so don’t worry if it looks a bit jiggly in the center when you take it out.
- Serving Suggestion: For an extra special touch, consider topping your pie with some chopped pecans or a sprinkle of cinnamon sugar before serving!
With these tips, you’ll be well on your way to a delicious dessert that everyone will remember! Happy baking!
Nutritional Information
Curious about what’s in this delightful *dairy free Thanksgiving dessert*? Here’s a breakdown of the estimated nutritional values for one slice:
- Calories: 250
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 22g
- Protein: 3g
- Sodium: 150mg
- Cholesterol: 0mg
Keep in mind, these values are estimates and can vary based on the specific ingredients you use. But overall, this dessert is a guilt-free way to satisfy your sweet tooth while keeping things dairy-free! Enjoy every delicious slice!
FAQ About Dairy Free Thanksgiving Dessert
Can I make this dessert ahead of time?
Absolutely! This *dairy free Thanksgiving dessert* can be prepared a day in advance, which is perfect for reducing stress on the big day. Just make sure to let it cool completely before covering it with plastic wrap or foil and storing it in the fridge. It’ll taste just as delicious the next day!
What can I use instead of almond milk?
If almond milk isn’t your thing, no worries! You can substitute it with soy milk, oat milk, or even coconut milk. Just keep in mind that using a different milk may slightly change the flavor and texture, but it’ll still be delightful. Play around with what you have on hand!
How do I store leftovers?
To keep your pie fresh, store any leftovers in an airtight container in the refrigerator. It should stay good for about 3-4 days. If you’re planning on enjoying it later, just make sure to let it cool completely before sealing it up. Trust me, you’ll want to savor every last slice!
Storage & Reheating Instructions
To keep your *dairy free Thanksgiving dessert* fresh, it’s best to store it in an airtight container in the refrigerator. This way, it’ll stay delicious for about 3-4 days—perfect for snacking or a post-Thanksgiving treat! Just make sure it’s completely cooled before you cover it to avoid any condensation.
If you find yourself wanting to enjoy it warm, simply slice a piece and pop it in the microwave for about 15-20 seconds. Keep an eye on it, though—nobody likes a super hot slice! You can also warm it up in the oven at 350°F (175°C) for about 10 minutes, which helps retain that lovely texture. Trust me, there’s something so comforting about a warm slice of pie, especially with a little dairy-free whipped cream on top!
Serving Suggestions
When it comes to serving my *dairy free Thanksgiving dessert*, the options are endless! I love to pair it with a generous dollop of dairy-free whipped cream; it adds a light and airy touch that complements the rich pumpkin filling perfectly. You might also consider serving it alongside some spiced pecans or nut brittle for a delightful crunch. For a cozy vibe, a scoop of dairy-free vanilla ice cream can take it to the next level! And don’t forget about a hot cup of spiced chai or coffee—there’s nothing like a warm beverage to round out the meal. Enjoy experimenting with your favorite pairings!
Imprimer
Dairy Free Thanksgiving Dessert: 7 Steps to Pure Joy
- Temps Total: 1 hour 10 minutes
- Rendement: 8 servings 1x
- Alimentation: Vegan
Description
A delicious dairy-free dessert perfect for Thanksgiving.
Ingrédients
- 1 ½ cups almond milk
- 1 cup coconut cream
- 1 cup sugar
- 2 cups pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 tablespoon cornstarch
- 1 pre-made dairy-free pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together almond milk, coconut cream, sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger.
- In a small bowl, mix cornstarch with a little water to dissolve.
- Add the cornstarch mixture to the pumpkin mixture and stir well.
- Pour the pumpkin filling into the dairy-free pie crust.
- Bake for 45-50 minutes until set.
- Let it cool before serving.
Notes
- Serve with dairy-free whipped cream.
- Store leftovers in the refrigerator.
- Can be made a day ahead.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 50 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 250
- Sucre: 22g
- De Sodium: 150mg
- La graisse: 10g
- Graisses Saturées: 8g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 35g
- La fibre: 2g
- La protéine: 3g
- Le taux de cholestérol: 0mg
Mots-clés: dairy free thanksgiving dessert
