DAIRY-FREE IMPOSSIBLE PUMPKIN PIE
This crustless pumpkin pie might just be the easiest you'll ever make. Simply blend the ingredients together, pour into your pie pan, and bake!
Provided by Kare for Kitchen Treaty
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees Fahrenheit and position rack in the middle of the oven. Spray a 9- or 10-inch pie pan with baking spray or oil the pan with coconut oil or vegan butter.
- Add the coconut milk, pumpkin, eggs, sugar, and vanilla to the pitcher of a blender. Blend until combined, about 20 seconds. Add the flour, baking powder, pumpkin pie spice, and salt. Blend again until well-combined, another 20 seconds.
- Pour filling into the pie plate. The mixture will be fairly runny. Carefully transfer to the preheated oven.
- Bake until the middle just barely jiggles, 40-50 minutes. I like to check the middle by giving the pie pan a little nudge, and if it seems like it's no longer liquid, I'll pull the pie out and insert a butter knife about halfway between the center and the edge. If the knife comes out relatively clean - no runny pie filling - it's done!
- Place on a cooling rack and let cool, about 1 hour. Transfer to refrigerator to completely cool, at least one more hour (or up to 3 days in advance).
- If desired, top pie with dollops of coconut whipped cream. Or simply cut slices, transfer to a plate, and top individual servings with the whipped cream.
- Keeps in the refrigerator for 3-4 days. I suggest covering the completely cooled pie with plastic wrap if not serving right away.
Nutrition Facts : Calories 231 kcal, Sugar 14 g, Sodium 239 mg, Fat 14 g, SaturatedFat 11 g, Carbohydrate 23 g, Fiber 1 g, Protein 5 g, Cholesterol 82 mg, ServingSize 1 serving
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Oyama Mdoda
[email protected]Overall, I'm really happy with this recipe. It's a great way to enjoy pumpkin pie without the dairy.
Siyanaufkrkd Daskalova
[email protected]I had some trouble finding dairy-free cream cheese, but the pie turned out great anyway.
Robii
[email protected]The crust was a little crumbly, but the filling was delicious.
Terri Young
[email protected]This pie was a bit too sweet for my taste, but overall it was a good recipe.
JMaria Gimei
[email protected]I love that this recipe uses coconut cream. It gives the pie a rich, creamy texture.
Waseem Shezaad
[email protected]Easy to follow recipe with great results. The pie was creamy and had a great pumpkin flavor.
David & Carrie Ike
[email protected]This recipe is a great way to enjoy a classic fall dessert without the dairy.
Moi Henry
[email protected]Dairy-free and delicious! My guests were amazed when I told them this pie was dairy-free.
Sad_Frosty
[email protected]This pie was a hit at my Thanksgiving dinner. Everyone loved it, even the people who aren't usually fans of pumpkin pie.
Sami Gujjar1122
[email protected]I've tried many dairy-free pumpkin pie recipes, but this one takes the cake. It's easy to make, and it always turns out perfect.
B Parish
[email protected]This dairy-free pumpkin pie is out of this world! The texture is creamy, the flavor perfectly balanced, and the crust is flaky and delicious. I was so surprised it was dairy-free!