15 INGREDIENTS • 7 STEPS • 1HR

Dairy-Free Pumpkin Pie

Name: Dairy-Free Pumpkin Pie
Total time: PT3600.0S
Yield: 6
Ingredients: 45 gram Kamut Flour; 25 gram Oat Flour; 30 gram Almond Flour; 40 gram Rice Flour; 1 gram Xanthan Gum; 30 gram Almond Butter; 30 gram Coconut Oil; to taste Almond Milk; 350 gram Pumpkin; 2 Egg; to taste Ground Ginger; to taste Ground Cinnamon; to taste Ground Nutmeg; 200 milliliter Coconut Milk; 2 tablespoon Maple Syrup

Recipe

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

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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/

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

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

as needed

Xanthan Gum

4 tsp

Almond Butter

1 oz

Coconut Oil, melted

to taste

Almond Milk

For the Filling

3 cups

Pumpkins, roasted

or Canned Pumpkin Puree

2

Eggs

to taste

Ground Ginger

to taste

Ground Cinnamon

to taste

Ground Nutmeg

3/4 cup

Coconut Milk

2 Tbsp

Maple Syrup

Nutrition Per Serving

VIEW ALL

Calories

296

Fat

19.6 g

Protein

7.4 g

Carbs

25.8 g

Love This Recipe?

Add to plan

Dairy-Free Pumpkin Pie

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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 InstructionsHide images

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 (as needed) into a large bowl

step 3

Add Almond Butter (4 tsp) 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 5

In a food processor place the Pumpkins (3 cups), Eggs (2), Ground Ginger (to taste), Ground Cinnamon (to taste), Ground Nutmeg (to taste), 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 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!