Dairy-Free-Pumpkin-Pie-Slice | recipesbybrad.comTry this easy dairy free pumpkin pie recipe made with wholesome ingredients for a creamy, flavorful vegan dessert everyone will love.
Quick Overview
This dairy free pumpkin pie offers a perfect blend of rich flavors and smooth texture without using any animal products. It’s a wonderful choice for those who avoid dairy but still want to enjoy classic seasonal desserts. Made from simple pantry staples combined with warm spices and creamy coconut milk, this recipe creates a deliciously satisfying treat everyone can enjoy during the holidays or any cozy occasion.
Ingredient Breakdown
The success of this dairy free pumpkin pie depends on using fresh and quality ingredients in the right amounts. Below is an explanation of each core ingredient to guide your shopping and preparation.
Pumpkin Puree (1 ¾ cups)
This is the foundation of the filling. Use pure canned pumpkin or homemade puree for natural sweetness and smooth texture. Avoid pumpkin pie filling that contains added sugar or spices to control flavor yourself.
Coconut Milk (1 cup full-fat)
The coconut milk replaces traditional cream or evaporated milk to keep the filling creamy yet dairy-free. Full-fat coconut milk provides richness and helps set the custard-like consistency perfectly.
Sugar (¾ cup brown sugar)
Brown sugar adds sweetness with subtle molasses notes that pair nicely with the spices. You can substitute coconut sugar or maple syrup if preferred for different flavor profiles.
Cornstarch (3 tablespoons)
Cornstarch acts as the thickening agent in this recipe. It ensures the filling sets well without eggs or gelatin while keeping it smooth and luscious.
Pumpkin Pie Spice (2 teaspoons)
This blend of cinnamon, nutmeg, ginger, and cloves gives the signature warm aroma and taste. Freshly ground spices work best for intense flavor but pre-mixed spice blends are convenient.
Vanilla Extract (1 teaspoon)
A small amount of vanilla enhances sweetness and deepens overall flavor complexity in the filling. Use pure vanilla extract rather than imitation for best results.
Dairy-Free Pie Crust (1 9-inch crust)
Select a store-bought or homemade crust that contains no butter or milk products. Many recipes use vegetable shortening or coconut oil to create flaky crusts suitable for this pie.
Salt (¼ teaspoon)
A pinch of salt balances sweetness and heightens all other flavors in the filling. It also helps round out the taste profile nicely.
Step By step Recipe: Dairy Free Pumpkin Pie
This section guides you through each stage carefully so you create a perfect dairy free pumpkin pie from start to finish without confusion or guesswork.
Step 1: Prepare Your Oven and Crust
Preheat your oven to 350°F (175°C). Place your dairy-free 9-inch pie crust into a pie dish. To prevent sogginess later on, you can lightly prick the bottom with a fork before blind baking it for about 8 minutes. This helps create a sturdy base that won’t get too soft from the moist filling.
Step 2: Mix Dry Ingredients Thoroughly
In a large mixing bowl, combine brown sugar, cornstarch, salt, and pumpkin pie spice evenly with a whisk. Mixing these dry ingredients well ensures even distribution of sweetness and spice throughout your filling for consistent flavor in every bite.
Step 3: Incorporate Wet Ingredients Into Dry Mix
Add pumpkin puree, full-fat coconut milk, and vanilla extract to your dry mixture. Whisk everything together until completely smooth without lumps. The filling should have a thick yet pourable consistency ready to be poured into your prepared crust smoothly.
Step 4: Pour Filling Into Crust and Bake Carefully
Pour your combined filling into the pre-baked crust gently to avoid spills or air bubbles forming underneath. Place the filled pan on a middle rack in your oven. Bake at 350°F (175°C) for approximately 50-60 minutes until filling is set but still slightly wobbly in center—this prevents overbaking which could dry out your custard texture.
Step 5: Cool Completely Before Serving
Once baked, remove your dairy free pumpkin pie from oven and allow it to cool completely on a wire rack at room temperature for at least two hours. Cooling lets the custard fully firm up for clean slicing while intensifying flavors before serving chilled or at room temp.
Step 6: Optional Garnishing Before Serving
Add optional toppings like whipped coconut cream or a sprinkle of cinnamon before serving to enhance presentation and add complementary flavor layers that elevate this naturally rich dessert further without adding dairy.
Serving and Storing Tips
This section offers practical advice on how best to serve your dairy free pumpkin pie plus storage methods that keep it fresh longer so nothing goes to waste after baking day.
Slicing Tips for Clean Pieces
Dip your knife blade briefly in hot water then wipe dry before slicing each piece to get clean edges without cracking. This simple trick prevents sticking caused by sticky custard texture while maintaining neat presentation on plates.
Ideal Serving Temperature Suggestions
The best way to serve this pie is chilled or at room temperature depending on preference—chilling firms up texture while room temp allows fuller aromatic experience from spices making both options delicious choices.
Store Leftovers Properly in Refrigerator
Tightly cover leftover slices with plastic wrap or place whole pies inside airtight containers before refrigerating. Stored correctly you can keep it fresh up to four days maintaining moisture levels well without drying out flavors or textures.
Freezing Your Dairy Free Pumpkin Pie
If you want longer storage life freeze whole pies wrapped tightly first in plastic wrap then aluminum foil preventing freezer burn damage freezing up to two months.Thaw slowly overnight in fridge before serving.
Mistakes to avoid
When preparing a dairy free pumpkin pie, avoiding common errors will help you achieve the perfect texture and flavor. Paying attention to ingredient substitutions and baking times is crucial for success.
Using Regular Milk Instead of Dairy Free Alternatives
One common mistake is substituting regular milk or cream in place of dairy free alternatives. This can cause the pie to lose its intended texture or create unwanted dairy flavors. Always choose plant-based milks like almond, coconut, or oat milk that complement the spices and pumpkin well.
Overbaking the Pie Filling
Overbaking causes the filling to become dry and cracked. Dairy free pumpkin pie fillings usually need slightly less time than traditional recipes since some non-dairy milks cook differently. Check for a slight jiggle in the center as an indicator that it’s perfectly baked.
Ignoring Crust Preparation Techniques
Failing to properly prepare a crust can lead to sogginess or cracking. For dairy free pumpkin pie, use a well-chilled crust dough and blind bake it briefly to prevent moisture from soaking through. This step helps maintain a crisp, flaky base that supports the filling well.
Tips and tricks
Mastering a dairy free pumpkin pie requires some practical tips that make the process smooth and enjoyable. From ingredient choices to baking methods, these tricks will help you bake with confidence.
Choose the Right Non-Dairy Milk for Creaminess
Selecting the appropriate plant-based milk can impact your pie’s creaminess significantly. Coconut milk offers richness similar to heavy cream, adding depth without overpowering the spices. Almond or oat milk work well if you prefer a lighter texture but still want smoothness in your filling. Always use full-fat versions for better results.
Mix Spices Freshly for Vibrant Flavor
For a dairy free pumpkin pie bursting with warm autumn flavors, freshly ground spices are essential. Combine cinnamon, nutmeg, ginger, and cloves just before mixing into the batter. This practice preserves their aromatic oils and intensifies taste compared to pre-blended spice mixes which may lose potency over time.
Test Doneness Using Visual Cues Not a Thermometer
Instead of relying solely on a thermometer, watch for visual signs of doneness. The edges of the filling should be set while the center retains slight movement when gently shaken. This balance ensures creamy texture after cooling without being undercooked or overly firm.
Suggestions for Dairy Free Pumpkin Pie
To enhance your experience with this dessert, consider these suggestions specifically tailored for dairy free pumpkin pie baking and serving.
Add a Dairy Free Whipped Topping
A dollop of coconut whipped cream or cashew-based topping complements the pie’s spices perfectly while keeping it dairy free. It adds an airy texture contrast that enhances each bite without introducing any lactose.
Use Gluten-Free Crust Options If Needed
If gluten intolerance is also a concern, opt for gluten-free crust recipes made from almond flour or oat flour blends. These maintain great structure and pair nicely with dairy free pumpkin pie fillings without sacrificing flavor.
Serve Slightly Chilled for Best Texture
Dairy free pumpkin pie benefits from chilling in the refrigerator for several hours before serving. This step allows the filling to firm up properly and makes slicing easier while intensifying flavors as they meld together.
FAQs
What are good substitutes for dairy in a Dairy Free Pumpkin Pie?
You can replace traditional dairy ingredients with coconut milk, almond milk, or oat milk in your pumpkin pie recipe. Coconut milk gives richness similar to cream, while almond and oat milks provide lighter textures but still keep your dessert creamy and flavorful.
How can I prevent my Dairy Free Pumpkin Pie from cracking?
Avoid overbaking by monitoring visual cues like slight jiggle in the center when you gently shake the pie pan. Also, bake at moderate temperatures and allow it to cool gradually at room temperature before refrigerating to reduce cracking risks.
Can I use canned pumpkin for making Dairy Free Pumpkin Pie?
Canned pumpkin puree works excellently in this recipe because it provides consistent moisture content and smooth texture. Make sure you use pure pumpkin puree rather than pumpkin pie filling which contains added sugars and spices that could affect taste balance.
Is it necessary to blind bake the crust for Dairy Free Pumpkin Pie?
Blind baking helps avoid soggy crusts by partially cooking it before adding wet filling. For dairy free pies where moisture levels may vary due to non-dairy liquids, this technique ensures a crisp bottom crust that holds up well during baking.
Summary
A successful dairy free pumpkin pie depends on choosing suitable plant-based milks, carefully managing baking times, and preparing your crust properly. Use fresh spices for vibrant flavor and chill your pie before serving for ideal texture. Avoid common mistakes like using regular dairy products or overbaking to enjoy this delicious seasonal treat fully.
Dairy Free Pumpkin Pie
Enjoy all the classic, spiced flavor of traditional pumpkin pie, completely dairy-free! This recipe delivers a velvety-smooth, rich filling and a flaky, buttery crust without a drop of dairy.
Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup coconut oil, solid (chilled)
- ¼ cup dairy-free vegan butter, cold and cubed
- 3 tablespoons ice water (plus more if needed)
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- ¾ cup full-fat canned coconut milk
- ¾ cup brown sugar, packed
- 3 tablespoons cornstarch
- 2 large flax eggs (2 tbsp ground flaxseed + 6 tbsp water, mixed and set for 5 minutes)
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
- ½ teaspoon salt
Instructions
- Make the crust: In a large bowl, combine flour and salt. Using a pastry cutter or fork, cut in chilled coconut oil and vegan butter until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add ice water one tablespoon at a time, gently mixing until dough just comes together. Avoid overmixing.
- Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C).
- Roll out the crust: On a lightly floured surface, roll chilled dough into a 12-inch circle. Carefully transfer to a 9-inch pie pan. Trim excess dough and crimp edges as desired.
- Bake crust blind: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment; bake an additional 5 minutes until edges are lightly golden.
- Prepare filling: In a large bowl, whisk together pumpkin puree, coconut milk, brown sugar, cornstarch, flax eggs, vanilla extract, pumpkin pie spice, and salt until smooth and well combined.
- Fill crust: Pour the filling into the pre-baked crust and smooth the top with a spatula.
- Bake pie: Bake at 350°F (175°C) for 40–45 minutes or until the center is mostly set but still slightly jiggly—this ensures a creamy texture after cooling.
- Cool completely: Remove from oven and let cool on a wire rack for at least 2 hours before slicing to allow filling to fully set.
Tools You’ll Need
- Baking sheet or pie pan (9-inch)
- Parchment paper
- Dried beans or pie weights
- Bowl for mixing dough & filling
- Spoon or fork for mixing/flax eggs preparation
- Spoon or spatula for smoothing filling surface
- Citrus zester or small whisk for spices (optional)
- Dough rolling pin or alternative flat object
- Cup/tablespoon measuring tools
- Kitchen towel or plastic wrap for chilling dough
Notes
- If coconut oil is too soft when making the crust, chill it again to maintain flakiness.
- Avoid overbaking the pie to keep the filling smooth; it should still jiggle slightly in the center when done.
- You can prepare the crust up to two days ahead; wrap tightly and refrigerate until ready to bake.
- If you don’t have flaxseed meal for eggs, use store-bought vegan egg replacer following package instructions.
Allergy Information
- Contains: Gluten (wheat), flaxseed (for egg substitute), coconut (in oil and milk)
- Optional Substitutions: Use gluten-free flour blend instead of all-purpose flour; chia seeds can replace flax eggs one-to-one; almond milk can replace coconut milk if preferred.
Nutrition Facts (Per Serving)
- Calories: ~280 kcal
- Protein: 3g
- Carbohydrates: 38g
- Fat: 12g
- Fiber: 4g
- Sodium: 180mg