Thanksgiving is such a magical time, and I’m thrilled to share my delicious dairy-free Thanksgiving dessert that everyone can enjoy! This vegan pumpkin pie is not only bursting with cozy flavors but also brings the joy of the season without the dairy. Trust me, even your non-dairy friends will be wowed by how creamy and satisfying it is! The combination of pumpkin puree and creamy coconut milk creates a rich filling that’s perfectly spiced with cinnamon and nutmeg. Whether you’re hosting a big gathering or just sharing a slice with loved ones, this dessert will make your holiday table shine with warmth and joy!
Ingredients List
- 2 cups of pumpkin puree
- 1 cup of coconut milk
- 1 cup of brown sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1 teaspoon of vanilla extract
- 1 pre-made dairy-free pie crust
How to Prepare Instructions
- First things first, preheat your oven to 350°F (175°C). This step is crucial because it helps the pie bake evenly!
- In a large mixing bowl, combine the pumpkin puree, coconut milk, brown sugar, cinnamon, nutmeg, and vanilla extract. I like to use a whisk to really blend everything together until it’s smooth and creamy—this is where the magic happens!
- Once everything’s mixed perfectly, pour the luscious filling into the pre-made dairy-free pie crust. Make sure to spread it out evenly so every slice is as delicious as the last!
- Now, pop it into the oven and let it bake for about 45 minutes. You’ll know it’s ready when the filling is set and a little firm to the touch. Oh, the aroma will be heavenly!
- After baking, let the pie cool completely on a wire rack. This step is important because it allows the flavors to meld together beautifully. Once cooled, it’s ready for serving!
Why You’ll Love This Recipe
- Quick and easy to prepare, making it perfect for busy holiday schedules.
- Rich and creamy flavor that rivals traditional pumpkin pie, without any dairy.
- Suitable for various dietary needs, including vegan and gluten-free options.
- Made with wholesome ingredients like pumpkin and coconut milk, offering a guilt-free indulgence.
- Impressive enough for the holiday table, yet simple enough for a weeknight treat.
- Leftovers (if there are any!) taste just as good the next day, making for delightful snacking.
Tips for Success
To ensure your dairy-free Thanksgiving pie turns out perfectly, here are some of my favorite tips! First, make sure your pumpkin puree is well-mixed and smooth—this helps avoid any lumps in your filling. If you don’t have coconut milk on hand, almond milk or soy milk can work as great substitutes, but the flavor will be slightly different. Don’t skip the cooling step; letting your pie cool completely allows it to set and enhances the flavors. And here’s a fun secret: for an extra touch, sprinkle a little cinnamon or nutmeg on top before serving! It adds a lovely aroma and a beautiful finish.
Variations
If you’re feeling adventurous, there are so many fun ways to customize this dairy-free Thanksgiving pie! For a twist, try adding a pinch of ginger or allspice to the filling for an extra layer of warmth. You can also mix in some chopped pecans or walnuts for a delightful crunch that pairs beautifully with the creamy filling. Want to change up the flavor? Swap half of the pumpkin puree with sweet potato puree for a slightly different taste that’s equally delicious. And if you’re a chocolate lover, a handful of dairy-free chocolate chips stirred into the filling will make your pie irresistibly indulgent! The possibilities are endless, so feel free to get creative!
Nutritional Information Section
When it comes to nutrition, it’s important to keep in mind that values can vary based on the specific ingredients and brands you use. So, while I can’t give you exact numbers, here’s a general idea of what you can expect per slice of this delightful dairy-free Thanksgiving pie: around 180 calories, 7 grams of fat, 2 grams of protein, and 25 grams of carbohydrates. Plus, you’ll get about 2 grams of fiber and 12 grams of sugar in each slice. It’s a guilt-free treat that allows you to indulge while still being mindful of your dietary choices!
Serving Suggestions
Now that you’ve got this scrumptious dairy-free Thanksgiving pie, let’s talk about what to serve alongside it! A dollop of dairy-free whipped cream on top is a classic choice that adds an extra layer of creaminess. You can also pair it with a scoop of coconut or almond milk ice cream for a delightful contrast in textures and temperatures. For beverages, a warm spiced apple cider or a cozy cup of chai tea complements the flavors beautifully. And if you’re feeling festive, why not serve it with a side of cranberry sauce? The tartness will balance the sweetness of the pie perfectly!
Storage & Reheating Instructions
To keep your delicious dairy-free Thanksgiving pie fresh, store any leftovers in an airtight container in the refrigerator. It’ll stay good for about 3 to 4 days, but trust me, it rarely lasts that long! If you want to enjoy it later, you can also freeze individual slices. Just wrap them tightly in plastic wrap and place them in a freezer-safe container. They’ll last for up to 2 months. When you’re ready to enjoy a slice, simply thaw it in the fridge overnight, and it’s best served chilled, but you can warm it up in the oven at 350°F (175°C) for about 10 minutes if you prefer it warm. Enjoy every bite!
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If you prefer fresh pumpkin, just make sure to cook and puree it until it’s smooth. It’ll add a lovely, fresh flavor to your dairy-free Thanksgiving pie!
Is this vegan pumpkin pie suitable for gluten-free diets?
Yes, as long as you use a gluten-free pie crust, this recipe is perfect for anyone following a gluten-free diet. Just check the label to be sure!
How can I make this pie sweeter?
If you like your dessert on the sweeter side, feel free to add an extra tablespoon of brown sugar or a drizzle of maple syrup to the filling. Just taste as you go!
Can I make this pie in advance?
Definitely! This dairy-free Thanksgiving pie can be made a day ahead. Just store it in the fridge, and it’ll be just as tasty the next day!
What can I use instead of coconut milk?
If coconut milk isn’t your thing, almond milk or oat milk can work as substitutes. Just keep in mind that the flavor will vary slightly, but it’ll still be delicious!
Dairy Free Thanksgiving: 5 Reasons You’ll Love This Pie
- Temps Total: 1 hour
- Rendement: 8 servings 1x
- Alimentation: Vegan
Description
A delicious dairy-free Thanksgiving feast that everyone can enjoy.
Ingrédients
- 2 cups of pumpkin puree
- 1 cup of coconut milk
- 1 cup of brown sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1 teaspoon of vanilla extract
- 1 pre-made dairy-free pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, coconut milk, brown sugar, cinnamon, nutmeg, and vanilla extract.
- Pour the mixture into the pie crust.
- Bake for 45 minutes or until set.
- Let it cool before serving.
Notes
- Serve with dairy-free whipped cream.
- Store leftovers in the refrigerator.
- This recipe can be made a day in advance.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 45 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 180
- Sucre: 12g
- De Sodium: 75mg
- La graisse: 7g
- Graisses Saturées: 6g
- Les Graisses Insaturées: 1g
- Les Gras Trans: 0g
- Les hydrates de carbone: 25g
- La fibre: 2g
- La protéine: 2g
- Le taux de cholestérol: 0mg
Mots-clés: dairy free thanksgiving, vegan pumpkin pie, dairy free dessert
