Sticking to a nutritious diet can be a challenge, especially when the holidays arrive. At this time of year we are bombarded with sweet treats like pumpkin pie. We only have so much willpower, I’m right? The truth is, you don’t always have to say no to these pampering foods! All you have to do is choose healthier versions and control your portions. Our non-dairy pumpkin pie is healthier than classic options but still full of flavors you’ll love!
A vegetarian, dairy-free dessert
One of the best ways to end a lovely Christmas dinner is with a nice, hearty piece of pumpkin pie. It offers the best flavors of the season without being overly sweet or dense. We love pumpkin pie so much that we wanted to share it with more of our loved ones. For this reason we decided to develop a dairy-free, vegetarian option without dairy products. You can do it without gluten too!
Traditional pumpkin pie recipes use sweetened condensed milk or condensed milk. Coconut milk is an excellent substitute because it is naturally sweet and has a similar viscosity. Coconut milk also contains around half the calories of sweetened condensed milk. While coconut milk is made on a plant-based basis, this recipe is not considered vegan because it contains eggs. Most vegetarians still eat eggs so they can indulge in this treat!
Make It Gluten Free!
Most store-bought pie crusts work well with this recipe. The filling is the most important part anyway! Look for a whole grain or gluten-free crust if desired. Of course, homemade always tastes better, so just make it yourself! We have several recipes for healthy pie crust to choose from:
Pampering flavors with fewer calories
This super light dessert captures everything you love about the original. It still has the rich pumpkin puree, sweet brown sugar, calming vanilla, and nutty pumpkin pie spice. Each slice is full of holiday flavor, but only contains 249 calories. For comparison: normal pumpkin pie recipes contain well over 350 calories per slice.
However, if you want to treat yourself a little more, you can Clean eating whipped cream to go with your pumpkin pie. Just like this recipe, it’s dairy-free, gluten-free, and vegetarian too!
Dairy-free pumpkin pie with coconut milk
This cake captures everything you love about the original, but when you make it with coconut milk it stays dairy free. Make a gluten-free version with a gluten-free pie crust.
Servings: 8th People
- 1 9 inch pie crust gluten-free on request
- 2 Eggs large
- 15th Ounces pumpkin puree Cans or 2 cups of pureed cooked pumpkin
- 1 teaspoon Vanilla extract
- 3/4 Cup Brown sugar
- 1/2 teaspoon kosher salt
- 1-1 / 2 teaspoon Pumpkin pie spice
- 1 Cup Coconut milk
Preheat the oven to 425 degrees Fahrenheit.
In a large bowl, whisk the eggs, pumpkin puree, vanilla extract, brown sugar, salt, and pumpkin pie seasoning until well mixed.
While stirring, add the coconut milk and mix until well mixed.
Pour the filling into the prepared pie crust and bake for 15 minutes.
Reduce the heat to 350 degrees Fahrenheit and bake for another 35 to 45 minutes, until the cake is in the center. You can test the filling with an instantly readable thermometer. It will stop when it reaches an internal temperature of 175 degrees.
Transfer the cake to a cooling shelf and let it cool completely before placing it in the refrigerator for at least two hours.
If you don’t serve right away, store the cake in the refrigerator.
Portion: 1disc | Calories: 249kcal | Carbohydrates: 32G | Protein: 3G | Fat: 13thG | Saturated fatty acids: 7thG | Cholesterol: 41mg | Sodium: 257mg | Potassium: 125mg | Fiber: 1G | Sugar: 20thG | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
SmartPoints (Freestyle): 12th
What do you think of this dairy free pumpkin pie? Have you tried already Are you planning to do that? Make sure to let us know in the comments section below!
More healthy and delicious desserts
If you enjoyed this recipe, you should also try these delicious dessert options:
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