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: - 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.
Serving: 1gCalories: 1041kcalCarbohydrates: 241gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 1302mgPotassium: 743mgFiber: 2gSugar: 202gVitamin A: 936IUVitamin C: 18mgCalcium: 543mgIron: 2mg
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