Description
A delicious dairy-free dessert perfect for Thanksgiving.
Ingrédients
L'échelle
- 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