Dairy Free Pumpkin Pie

  • Ready In: 30 minutes prep / 1-2 hours refrigeration
  • Servings: 8-10
  • Serving Size: 1 slice
Dairy Free Pumpkin Pie
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Ingredients List:

  • Choose a pie crust recipe:
  • Eatnuts.com Simple Nut Pie Crust
  • Eatnuts.com Simple Nut Gluten Free Pie Crust
  • (prepare pie crust prior to making the filling)
  • Pie Filling Ingredients:
  • 1 can 12-15 oz pumpkin puree
  • ½ cup full fat coconut cream
  • ½ cup soaked Eatnuts.com Raw Cashews (soak for 2-3 hours)
  • 1 tablespoon corn starch
  • 4 - 6 tablespoons maple syrup
  • 3 tablespoons coconut oil
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • This is an easy, gluten-free pumpkin pie recipe that you can make in no time.


    1. Prepare Pie Crust of choice and allow crust to cool so that it is ready for filling. Pre-heat oven to 350 degrees.

    2. In a food processor or high powered blender like a Vitamix machine, place all ingredients and blend until smooth.

    3. Pour blend into pie crust and then bake at 350 degrees for 10-15 minutes.

    4. Let cool and then place in refrigerator for 1-2 hours or until it has hardened.

    5. Store in refrigerator. Keeps for approximately 1 week.

    6. For an extra special treat, top things off with some whipped cream, ice cream, and a hot drink like coffee or tea.

    This pumpkin pie is smooth and creamy. With every bite you will taste the vanilla, pumpkin pie spices, and sweet hint of maple syrup. Adding a little sweetness to the crust for this pie will simply enhance the pie flavors and give it a nutty crunch. This pie filling is so light and fluffy, it will go down very easily, leaving you fully satiated from the additional creaminess and good fats from the Eatnuts.com Cashews.

    Healthy Recipes, Cashew Recipes, Thanksgiving Recipes, Pie and Dessert Recipes, Lactose-Free Recipes
    Raw Cashews

    Raw Cashews

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