Introduction
As the leaves turn golden and the air becomes crisp, there’s nothing quite like gathering around the kitchen with family to create a heartwarming dessert. Today, let’s bring the joy and warmth of autumn into your home with a unique twist on a traditional favorite – Dairy-Free Pumpkin Pie. Perfectly creamy and packed with comforting spices, this pie is made with velvety coconut milk, making it a delightful treat for those who are dairy-free. This recipe embodies the essence of family bonding and creative cooking, making it a must-try for your next seasonal celebration.
Recipe Summary
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 50 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 8 |
| Skill Level | Easy |
Ingredients
- 1 can (15 oz) pumpkin purée
- 1 cup coconut milk
- 2/3 cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 pre-made pie crust (dairy-free)
- 2 tbsp coconut flakes (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the pumpkin purée, coconut milk, brown sugar, eggs, and vanilla extract until smooth.
- Add the cinnamon, ginger, cloves, nutmeg, and salt to the mixture, and whisk until fully incorporated.
- Pour the pumpkin mixture into the pre-made pie crust, smoothing the top with a spatula.
- Place the pie on a baking sheet and bake in the preheated oven for 50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- Allow the pie to cool completely on a wire rack.
- Once cooled, sprinkle the top with coconut flakes for an extra touch of sweetness and texture.
Helpful Tips
If you’re new to making pie or working with dairy-free ingredients, here are some helpful tips to make the process smoother:
- Ensure your coconut milk is well-shaken before using to get an even consistency.
- If you prefer a less sweet pie, you can reduce the brown sugar to 1/2 cup.
- For added flavor, try toasting the coconut flakes before garnishing the pie.
The pie can be refrigerated for up to 5 days, making it a perfect make-ahead dessert for holiday gatherings. If you’re missing an ingredient, substitute the spices with 2 teaspoons of pumpkin pie spice.
Pairings
This Dairy-Free Pumpkin Pie is a versatile dessert that pairs wonderfully with a variety of dishes and drinks:
- Serve with a dollop of whipped coconut cream for an extra indulgent treat.
- Pair with hot apple cider or a spiced chai latte to enhance the autumnal flavors.
- Complement with a fresh fruit salad or roasted autumn vegetables for a balanced spread.
Conclusion
This cozy, creamy Dairy-Free Pumpkin Pie is sure to become a family favorite, adding warmth to any autumn gathering. We would love to see your delightful creations – don’t forget to share your pies using #ZynahzRecipes or tag Zynahz on Instagram. Let us know how your pie turned out by leaving a review on our website at Zynahz.com. For more delicious recipes and cooking inspiration, subscribe to our newsletter and follow Zynahz on social media. Happy baking!
