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Dairy-Free Pumpkin Pie
Recipe

15 INGREDIENTS • 7 STEPS • 1HR

Dairy-Free Pumpkin Pie

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
Kamut Flour
1/2 cup
Kamut Flour
Oat Flour
2 Tbsp
Oat Flour
Almond Flour
1/4 cup
Almond Flour
Rice Flour
1/4 cup
Rice Flour
Almond Butter
1 1/2 Tbsp
Coconut Oil
1 oz
Coconut Oil, melted
Almond Milk
to taste
Almond Milk
For the Filling
Pumpkin
3 cups
Pumpkins, roasted
or Canned Pumpkin Puree
Ground Ginger
to taste
Ground Cinnamon
to taste
Ground Cinnamon
Ground Nutmeg
to taste
Ground Nutmeg
Coconut Milk
3/4 cup
Coconut Milk
Nutrition Per Serving
VIEW ALL
Calories
296
Fat
19.6 g
Protein
7.4 g
Carbs
25.8 g
Add to plan
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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 (1/4 cup), 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 (1/4 cup), 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), 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 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 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!
Tags
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Dairy-Free
Christmas
Shellfish-Free
Fall
Vegetarian
Dessert
Pumpkin
Thanksgiving
Winter
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