Description
A delicious dairy-free dessert perfect for Thanksgiving.
Ingredients
Scale
- 1 cup almond milk
- 1 cup coconut cream
- 1 cup pumpkin puree
- 3/4 cup maple syrup
- 1/2 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1/4 cup cornstarch
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond milk, coconut cream, and pumpkin puree.
- Add maple syrup, coconut sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix well.
- In a separate bowl, dissolve cornstarch in a little water.
- Add the dissolved cornstarch to the pumpkin mixture and mix until smooth.
- Pour the mixture into a pie crust.
- Bake for 45 minutes or until set.
- Let cool before serving.
Notes
- Serve with dairy-free whipped cream.
- Store leftovers in the refrigerator.
- Can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: dairy free thanksgiving dessert