Dairy Free Pumpkin Pie

overhead view of triangle slice of healthy pumpkin pie with whipped topping, on pottery plate next to silver fork

Course: Dessert

Cuisine: American

Keyword: dairy free pumpkin pie recipe, healthy pumpkin pie, healthy thanksgiving dessert

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Calories: 309kcal

Author: Ashley

This healthy Dairy Free Pumpkin Pie is a lightened up version of the classic fall dessert that's sweetened with pure maple syrup. Creamy and homemade with a whole grain crust, it's a sweet treat everyone will love. Serve with dairy-free whipped cream or ice cream.

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Ingredients

Pie Crust

1 ¼ cups whole wheat pastry flour
1 ½ teaspoons coconut sugar
½ teaspoon fine sea salt
8 tablespoons very very cold unsalted butter cut into ½-inch cubes (freeze butter for 30 minutes)
1 tablespoon apple cider vinegar
2-3 tablespoons ice cold water

Filling

1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt
¼ cup pure maple syrup
¼ cup coconut sugar or regular granulated sugar
½ cup blended or well-shaken coconut cream
1 tablespoon vanilla extract
2 large eggs whisked
1 large egg yolk whisked (save the egg white for egg wash)

Instructions

Pie Crust:

Place the flour, sugar, and salt in the bowl of a food processor with the steel blade and pulse a few times to mix. Add the butter and pulse 8-10 times, until the butter is the size of peas. Open the feed tube and pour the apple cider vinegar, then the ice water while simultaneously pulsing until the dough begins to form a ball (you may not need all the water). Dump the dough out on a lightly floured surface and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes - 2 hours.
Roll the dough ball out on a well-floured surface into a 12-inch circle, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. (You should see bits of butter in the dough.) Roll the dough onto itself on the rolling pin, ease it into the pie pan without stretching, and unroll to fit the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
Chill the pie crust in the refrigerator while you prepare the filling.

Filling:

Preheat the oven to 350°F.
In a large bowl, whisk together the pumpkin puree, spices, salt, maple syrup, coconut sugar, coconut cream, and vanilla. Add the whisked eggs and stir until just combined.
Place the prepared pie pan on a baking sheet. Pour the filling into the unbaked pie shell. Lightly beat the extra egg white and brush the crust for extra color. Bake for 50-60 minutes, until the middle is still somewhat jiggly. Transfer the pie to a wire rack to cool completely, or at least 2 hours. Then, chill in the fridge until cold. Serve with your favorite whipped topping or ice cream.

Notes

MAKE AHEAD - the pie dough and filling can be made 2-3 days in advance. Store the pie dough wrapped in plastic wrap and the filling in an airtight container, both in the fridge.

STORAGE - baked pumpkin pie will keep for up to 4 days tightly wrapped in plastic wrap in the fridge. Or, slice it and store in an airtight container in the fridge.

FREEZE - double wrap the entire pie in plastic wrap, then wrap in foil. Freeze for up to 1 month. Thaw overnight in the fridge.

CRUSTLESS - if you are short on time, you can simply make the filling, pour into a greased pie pan, and bake as directed.

GLUTEN FREE - you can try making the crust with a 1:1 Gluten-Free Baking Flour, such as Bob’s Red Mill. I have not tested this myself.

PIE CRUST - you can also use a store-bought crust – just bake straight at 350ºF for 55-60 minutes.

PAR BAKE - prick the surface all over with the tines of a fork and bake the crust for 10 minutes at 425ºF and remove from heat to cool. Allow time for the oven to cool down before baking with the filling.

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