Pumpkin Pie Made With Coconut Milk

Pumpkin Pie Made With Coconut Milk Recipe

27 Rating


About Pumpkin Pie Made With Coconut Milk Recipe:

This take on the classic pumpkin pie is a rich, dairy-free dessert that is perfect for fall and winter holidays. A graham cracker crust and warmly spiced filling are baked together to make the perfect pumpkin pie with a bit of a twist. Coconut oil makes the crust melt in your mouth, and coconut milk in the filling creates such a decadent flavor and texture that everyonedairy-free or notwill ask you for your recipe. Make sure to plan for an hour or so in the fridge to allow the pie to chill, and feel free to add a dollop of vegan whipped cream on top before serving. As with any dish that is intended for persons with allergies, make sure to read all of the ingredient labels thoroughly to ensure that there are no dairy-derived ingredients in any of the products.

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  • 1 Hr 10 mins
  • 11 Ingredients
Adjust Servings :

Ingredients for Pumpkin Pie Made With Coconut Milk Recipe

  • 0.17 cup Finely ground graham cracker crumbs
  • 1/25 cup Unsweetened coconut flakes
  • 0.63 tablespoon Brown sugar
  • 3/4 tablespoon Extra virgin coconut oil
  • 1/4 cup Pumpkin puree
  • 0.08 cup Light brown sugar
  • 1/4 Large eggs
  • 0.13 teaspoon Ground cinnamon
  • 0.03 teaspoon Ground ginger
  • 0.03 teaspoon Ground cloves
  • 0.03 teaspoon Salt
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment