Dairy-Free Pumpkin Pie Sweetened Condensed Coconut Milk
If you're looking for a delicious and healthy pumpkin pie recipe that's dairy-free, then you've come to the right place. This recipe uses sweetened condensed coconut milk instead of regular condensed milk, which makes it perfect for those who are lactose intolerant or vegan. Plus, it's easy to make and tastes amazing!
Ingredients
- 1 can of sweetened condensed coconut milk
- 1 can of pumpkin puree
- 2 eggs
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of ginger
- 1/2 teaspoon of salt
- 1 unbaked pie crust
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a bowl, mix together the sweetened condensed coconut milk, pumpkin puree, eggs, cinnamon, nutmeg, ginger, and salt.
- Pour the mixture into the unbaked pie crust.
- Bake for 15 minutes at 425 degrees Fahrenheit.
- Reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 45-50 minutes, or until the pie is set.
- Let the pie cool before serving.
This dairy-free pumpkin pie is a great alternative to traditional pumpkin pie, and it's perfect for those who are looking for a healthier dessert option. The sweetened condensed coconut milk adds a creamy texture and a touch of sweetness, while the spices give it that classic pumpkin pie flavor. Plus, it's easy to make and can be enjoyed by everyone!
Tips
- Make sure to use sweetened condensed coconut milk instead of regular condensed milk to keep this recipe dairy-free.
- If you don't have pumpkin puree, you can make your own by boiling and mashing a pumpkin.
- Feel free to adjust the spices to your liking.
- If the pie crust is browning too quickly, cover the edges with foil.
- Let the pie cool completely before slicing to ensure that it sets properly.
Variations
There are many ways to customize this dairy-free pumpkin pie recipe to suit your tastes. Here are a few ideas:
- Add a dollop of whipped coconut cream on top of each slice for extra creaminess.
- Use a gluten-free pie crust if you're gluten intolerant.
- Add chopped nuts, such as pecans or walnuts, to the filling for some extra crunch.
- Top the pie with a drizzle of caramel sauce or maple syrup for added sweetness.
Conclusion
This dairy-free pumpkin pie recipe is a delicious and healthy dessert option for those who are lactose intolerant or vegan. It's easy to make and tastes amazing, thanks to the sweetened condensed coconut milk and classic pumpkin pie spices. Plus, it can be customized to suit your tastes with various toppings and additions. Give it a try and see just how delicious dairy-free desserts can be!
