Dairy-Free Pumpkin Pie

15 INGREDIENTS • 7 STEPS • 1HR

Dairy-Free Pumpkin Pie

Recipe

Refined sugar-free and dairy-free this pie will let you enjoy holiday season with no guilt.

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Dairy-Free Pumpkin Pie

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Refined sugar-free and dairy-free this pie will let you enjoy holiday season with no guilt.

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

1HR

Total Time

$1.62

Cost Per Serving

Ingredients

Servings

6

us / metric

For the Crust

1/2 cup

Kamut Flour

2 Tbsp

Oat Flour

4 Tbsp

Almond Flour

1/4 cup

Rice Flour

1/8 tsp

1 1/2 Tbsp

1 oz

Coconut Oil, melted

to taste

Almond Milk

For the Filling

3 cups

Pumpkins, roasted

or Canned Pumpkin Puree

2

Sponsored

Eggland's Best Classic Eggs

to taste

Sponsored

Simply Organic Ginger Root, Ground

to taste

Sponsored

Simply Organic Cinnamon, Ground

to taste

Sponsored

Simply Organic Nutmeg, Ground

3/4 cup

Sponsored

GOYA® Coconut Milk

2 Tbsp

Nutrition Per Serving

VIEW ALL

Calories

296

Fat

19.6 g

Protein

7.4 g

Carbs

25.8 g

Love This Recipe?

Dairy-Free Pumpkin Pie

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking Instructions

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step 1

Preheat your oven to 355 degrees F (180 degrees C).

step 2

For the crust place the Kamut Flour (1/2 cup), Oat Flour (2 Tbsp), Almond Flour (4 Tbsp), Rice Flour (1/4 cup) and Xanthan Gum (1/8 tsp) into a large bowl

step 2 For the crust place the Kamut Flour (1/2 cup), Oat Flour (2 Tbsp), Almond Flour (4 Tbsp), Rice Flour (1/4 cup) and Xanthan Gum (1/8 tsp) into a large bowl

step 3

Add Almond Butter (1 1/2 Tbsp) and Coconut Oil (1 oz). Stir with a spoon and add as much Almond Milk (to taste) as needed to form a smooth dough but not sticky.

step 3 Add Almond Butter (1 1/2 Tbsp) and Coconut Oil (1 oz). Stir with a spoon and add as much Almond Milk (to taste) as needed to form a smooth dough but not sticky.

step 4

Roll out the dough and lay it in a baking pan. Set aside.

step 4 Roll out the dough and lay it in a baking pan. Set aside.

step 5

In a food processor place the Pumpkins (3 cups), Eggland's Best Classic Eggs (2), Simply Organic Ginger Root, Ground (to taste), Simply Organic Cinnamon, Ground (to taste), Simply Organic Nutmeg, Ground (to taste), GOYA® Coconut Milk (3/4 cup) and Maple Syrup (2 Tbsp) to make the filling and blend until creamy.

step 5 In a food processor place the Pumpkins (3 cups), Eggland's Best Classic Eggs (2), Simply Organic Ginger Root, Ground (to taste), Simply Organic Cinnamon, Ground (to taste), Simply Organic Nutmeg, Ground (to taste), GOYA® Coconut Milk (3/4 cup) and Maple Syrup (2 Tbsp) to make the filling and blend until creamy.

step 6

Pour it into the pie crust and bake in preheated oven for about 40 minutes.

step 6 Pour it into the pie crust and bake in preheated oven for about 40 minutes.

step 7

Remove from the oven and let it cool down completely. Refrigerate until ready to serve. Decorate it with a dollop of greek soy yogurt, vegan whipping cream, or soy ice cream!

step 7 Remove from the oven and let it cool down completely. Refrigerate until ready to serve. Decorate it with a dollop of greek soy yogurt, vegan whipping cream, or soy ice cream!

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