Pecan Pumpkin Pie Non Dairy

Indulge in the warm, spiced flavors of fall with this luscious Pecan Pumpkin Pie that’s completely dairy-free! Featuring a creamy pumpkin filling made with rich coconut milk, sweetened with brown sugar and maple syrup, and infused with aromatic pumpkin pie spice, this pie is a holiday favorite with a twist. Topped with a glossy layer of caramelized pecans, it offers the perfect balance of smooth and crunchy textures in every slice. The flaky, dairy-free pie crust effortlessly ties it all together, making this dessert an absolute showstopper for vegans, those with dairy sensitivities, or anyone who craves a unique twist on a classic. Add a sprinkle of flaky sea salt for a sophisticated flavor pop, and serve it with non-dairy whipped cream for the ultimate crowd-pleaser. With just 20 minutes of prep time and easy-to-follow steps, this pecan pumpkin pie is destined to be the highlight of your dessert table!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1 9-inch crust Dairy-free pie crust
• 1.5 cups Pumpkin puree
• 0.75 cups Coconut milk (full-fat, canned)
• 0.75 cups Brown sugar
• 2 tablespoons Maple syrup
• 3 tablespoons Cornstarch
• 1.5 teaspoons Pumpkin pie spice
• 1 teaspoons Vanilla extract
• 0.5 teaspoons Salt
• 1 cups Pecan halves
• 0.25 cups Brown sugar (for topping)
• 2 tablespoons Maple syrup (for topping)
• 1 tablespoons Coconut oil (melted)
• 0.25 teaspoons Flaky sea salt (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Place your non-dairy pie crust into a 9-inch pie dish and set aside.

Step 2

In a large mixing bowl, whisk together the pumpkin puree, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract, and salt until smooth and well combined.

Step 3

Pour the pumpkin filling into the prepared pie crust. Smooth the surface with a spatula.

Step 4

Bake the pie in the preheated oven for 40-45 minutes, or until the filling is mostly set but still slightly jiggly in the center. Remove from the oven and let it cool slightly while preparing the pecan topping.

Step 5

For the pecan topping, combine the pecan halves, brown sugar, maple syrup, and melted coconut oil in a bowl. Mix until the pecans are evenly coated.

Step 6

Gently arrange the pecan topping over the pumpkin filling, spreading it out evenly.

Step 7

Return the pie to the oven and bake for an additional 15 minutes, or until the pecans are toasted and slightly caramelized.

Step 8

Remove the pie from the oven and let it cool completely at room temperature. This allows the filling to fully set.

Step 9

Optionally, sprinkle the top with a pinch of flaky sea salt before serving for an extra flavor boost.

Step 10

Slice and serve the pie as is or with a dollop of non-dairy whipped cream. Enjoy!

Nutrition Facts

Serving size	(1232.3g)

Amount per serving	% Daily Value*
Calories	3783.7

Total Fat 223.7g	0%
Saturated Fat 90.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 7.3mg	0%
Sodium 2685.5mg	0%
Total Carbohydrate 438.5g	0%
Dietary Fiber 31.9g	0%
Total Sugars 236.1g
Protein 33.6g	0%

Vitamin D 0IU	0%
Calcium 400.7mg	0%
Iron 21.2mg	0%
Potassium 2120.1mg	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: 51.6%

Protein: 3.4%

Carbs: 45.0%