Easy to make, easier to eat and without any grains, this dairy-free pumpkin pie is a quadruple threat.
If you’ve been reading for a while (ie since last year) you might remember my vegan pumpkin pie disaster… ok it wasn’t a disaster it was just a very meh pie. While some of the vegan recipes we made were great, the pie… not so much. This year I’m perfecting 4 Vegetarian Thanksgiving Recipes… and obviously pie had to be one.
So I was determined to come back this year with a killer pie that was still healthy. No, it’s not vegan (there are a couple eggs) but it’s both grain and dairy free. Despite the lack of dairy, this pie is still wonderfully creamy and delightfully autumn spiced.
The fabulous part of having a lighter (yet equally delicious) pie is that it doesn’t make you feel stuffed post Thanksgiving dinner. While pecan pies can be quite tasty they’re packed with sugar and after a big huge meal, it’s a little tough on the tummy. This dairy-free pumpkin pie is just as satisfying without the food baby…’s twin.
First, let’s talk about this crust. It’s a solid foundation of and whole foods: almonds, dates, coconut oil and a pinch of salt & cinnamon. If you like a sweeter crust feel free to add a few more dates. This crust is perfect for lazy simple bakers who don’t have patients time for complicated buttery crusts. (I’ll leave that one up to mom aka the pie master).
But let’s be real, the filling takes the cake…. well pie, or whatever… you know what I mean, it’s awesome. Something magical happens when pumpkin puree and coconut milk combine. Add pie spices, maple syrup, a little brown sugar and eggs you’ve got a creamy dreamy filling that will have you forgetting all about dairy… (at least for a couple minutes)
And of course, like any Long Run Recipe, this pie is foolproof. Make crust, bake crust, make filling, pour filling, bake pie, chill pie, destroy/enjoy pie.
- Crust:
- 1 1/3 cups of almond flour
- 2 tbsp of melted coconut oil
- 4 dates
- 1/4 tsp of salt
- 1 tsp of cinnamon
- Filling:
- 1 can of pumpkin
- 3/4 cups of coconut milk (full fat)
- 1/4 cup of brown sugar
- 1/4 cup of maple syrup
- 2 eggs
- 2 tsp of pumpkin pie spice
- 1 tsp of cinnamon
- 1/2 tsp of vanilla extract
- 1/4 tsp of salt
- Preheat oven at 350º F
- For Crust:
- Combine all ingredients in the food processor until dough forms
- Press dough into a greased pie dish
- Bake for 10 minutes
- For filling:
- Combine all ingredients into food processor until smooth
- Pour into partially baked crust and bake for 50 minutes
- Let cool for 15 minutes
- Chill in fridge for 1 1/2 hours – 2 hours before serving
Your Turn:
- Have you had any baking disasters?
- What’s your favorite holiday pie?
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Miss any of the Long Run Thanksgiving Recipes? No fear, they’re right here!
Oh YESS ! 🙂 I could eat this all day every day… Ha! So I should probably NOT keep the ingredients to this in my house!
True story: Ate a slice for lunch the day I made it… was too lazy to make dinner that night… so I had another slice… felt zero guilt
YOU ARE TALKING MY LANGUAGE!
Love it! I may have to make this one for my friends next week when I go to cali! I want an old fashioned version, and a “healthier” version … have my pie and .. have it too, ya know? ; )
Exactly! I leave the buttery delicious crusty apple pie up to my mom, and I make a lightened up version so I can have alllll the pie! Hope your trip to Cali is awesome! I’d love to a a friends-giving one year
Seems magical things happen whenever/ whatever coconut milk comes in contact with! Btw, haven’t met a pie I didn’t like! I’m feeling the pressure to provide some hi-test pie- can do!
gurl I have so many baking failures. I tried to make gluten free dairy free green bean casserole. Total fail both attempts. Sigh. Love pumpkin pie if it’s spiced right. This recipe looks like it’s got plenty of spices and coconut milk and pumpkin is an awesome combo
I feel ya on that one! Sometimes they’re actually a good humbling experience so I remember not to get to cocky with going rouge on recipes.
I always have baking disasters. I tried to make homemade cinnamon rolls and they turned into piles of dough. (I still ate them, of course). This pumpkin pie looks awesome! I’m definitely saving the recipe. I’m not a big pie fan but pumpkin pie is always great during the holidays!
Oh, of course! Sometimes baking fails can still be delicious