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

to taste

Sponsored

Simply Organic Cinnamon, Ground

to taste

Ground Nutmeg

3/4 cup

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), Ground Ginger (to taste), Simply Organic Cinnamon, Ground (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), Eggland's Best Classic Eggs (2), Ground Ginger (to taste), Simply Organic Cinnamon, Ground (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!

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