Dairy Free Pumpkin Pie With Graham Cracker Crust
Pumpkin pie is a classic dessert for Thanksgiving and Christmas. But what do you do if you're lactose intolerant or have a milk allergy? Fear not, because this dairy-free pumpkin pie with a graham cracker crust is here to save the day.
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons vegan butter or coconut oil, melted
For the filling:
- 1 15-ounce can pumpkin puree
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cups unsweetened coconut milk
- 3 tablespoons cornstarch
Instructions:
1. Preheat your oven to 350°F.
2. In a bowl, mix together the graham cracker crumbs, sugar, and melted vegan butter or coconut oil. Press the mixture into a 9-inch pie pan.
3. In another bowl, combine the pumpkin puree, brown sugar, salt, cinnamon, ginger, and cloves.
4. In a saucepan, whisk together the coconut milk and cornstarch. Heat the mixture over medium heat, whisking constantly, until it thickens. Remove from heat and stir in the pumpkin mixture.
5. Pour the filling into the prepared crust.
6. Bake the pie for 50-60 minutes, or until the filling is set. Let it cool completely before serving.
Optional Toppings:
You can top your dairy-free pumpkin pie with a variety of toppings:
- Whipped coconut cream
- Cinnamon sugar
- Chopped nuts
- Maple syrup
- Coconut flakes
This dairy-free pumpkin pie is a delicious and healthy alternative to traditional pumpkin pie. It's also vegan-friendly, so everyone can enjoy it. Serve it at your next holiday gathering and watch it disappear in no time!
Meta Description:
This dairy-free pumpkin pie with a graham cracker crust is the perfect dessert for those with lactose intolerance or milk allergies. Made with coconut milk and vegan butter, it's also vegan-friendly.
Meta Keywords:
dairy-free pumpkin pie, graham cracker crust, lactose intolerance, milk allergy, coconut milk, vegan-friendly
