Dairy-Free Classic Pumpkin Pie Slice

Indulge in the cozy flavors of autumn with this Dairy-Free Classic Pumpkin Pie Slice, a perfect dessert for any occasion. Crafted with a silky blend of creamy coconut milk, rich pumpkin puree, and warm spices like cinnamon, ginger, and nutmeg, this pie delivers all the classic pumpkin pie taste without a drop of dairy. A crispy, dairy-free pie crust cradles the velvety filling, which is naturally sweetened with a combination of granulated and brown sugar for depth and balance. Whether you're accommodating dietary preferences or simply looking to try a lighter twist on the traditional recipe, this pie is effortlessly satisfying. Serve chilled for the ultimate creamy, spice-forward treat that’s sure to be the highlight of your holiday table—or any day!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1 9-inch dairy-free pie crust
• 15 oz canned pumpkin puree
• 1 cup coconut milk
• 0.75 cup granulated sugar
• 0.25 cup brown sugar
• 2 tablespoons cornstarch
• 1.5 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.5 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a large mixing bowl, combine the canned pumpkin puree, coconut milk, and both sugars; whisk until smooth.

Step 3

Add the cornstarch, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt to the mixture. Stir until all spices and cornstarch are fully incorporated.

Step 4

Whisk the eggs and vanilla extract together in a small bowl, then add to the pumpkin mixture. Mix until fully blended and smooth.

Step 5

Pour the filling into the prepared dairy-free pie crust, ensuring the mixture is evenly distributed.

Step 6

Place the pie on the center oven rack and bake at 425°F (220°C) for 15 minutes.

Step 7

After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 minutes, or until the center is set and a toothpick inserted comes out clean.

Step 8

Remove from the oven and let the pie cool on a wire rack for at least 2 hours.

Step 9

Once cooled, refrigerate for at least 4 hours (preferably overnight) before slicing.

Step 10

Serve chilled and enjoy your dairy-free classic pumpkin pie slice.

Nutrition Facts

Serving size	(1032.1g)

Amount per serving	% Daily Value*
Calories	1498.5

Total Fat 35.1g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 3.3g
Cholesterol 380.5mg	0%
Sodium 1580.9mg	0%
Total Carbohydrate 286.2g	0%
Dietary Fiber 15.7g	0%
Total Sugars 217.7g
Protein 20.0g	0%

Vitamin D 82IU	0%
Calcium 263.2mg	0%
Iron 9.4mg	0%
Potassium 1320.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.5%

Protein: 5.2%

Carbs: 74.3%