Vegan Pumpkin Pie Without Coconut Milk
Whether you're vegan, lactose intolerant, or simply looking for a dairy-free dessert, this pie is a perfect choice. Made without coconut milk!
Servings: 1 - 9 inch pie
Calories: 1041kcal
Ingredients
- ½ cup sucanat
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 3 tablespoons cornstarch
- ½ cup maple syrup
- 1 cup non dairy milk I used vanilla soy milk
- 1 (15) oz can pureed pumpkin
- pie crust
Instructions
- Preheat oven to 350F and lightly grease pie pan.
- In a large bowl, add the sucanet, pumpkin pie spice, cinnamon, salt, cornstarch, syrup, non dairy milk and pumpkin. Using a handheld mixer, mix until well combined.
- Prepare vegan pie crust or use a pre made pie crust and poke holes using a fork. Then pour the pumpkin batter into the pie crust.
- Bake* for 1 hour, then allow the pie to cool completely before serving. Cooling is crucial for stabilizing the filling. If necessary, refrigerate the pie to speed up the cooling process.
Notes
*Some individuals found that their pies required additional baking time, so don't hesitate to extend the baking time by at least 15-20 minutes. Different ovens may vary in baking duration.
Nutrition
Serving: 1g | Calories: 1041kcal | Carbohydrates: 241g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 1302mg | Potassium: 743mg | Fiber: 2g | Sugar: 202g | Vitamin A: 936IU | Vitamin C: 18mg | Calcium: 543mg | Iron: 2mg
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