Dairy Free Eggless Pumpkin Pie | No Egg No Milk No Butter Pie

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

sugar

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is a lower glycemic index sweetener.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: whipped topping

Coconut whipped cream is dairy-free.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber.

Preheat the oven to 400°F (200°C).

In a mixing bowl, combine the flour, salt, and sugar for the pie crust.

Add vegetable oil and cold water to the dry ingredients and mix until just combined.

Press the mixture into a 9-inch pie pan and bake for 18-20 minutes.

In another bowl, mix the cornstarch, brown sugar, and room temperature water until smooth.

Add pumpkin puree, ground cinnamon, salt, grated ginger, and vanilla extract; mix until well combined.

Pour the pumpkin filling into the baked pie crust.

Lower the oven temperature to 350°F (180°C) and bake for an additional 20 minutes.

Check if the filling is set by inserting a toothpick in the middle; if it comes out clean, it's done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens