Description
A delicious dairy-free dessert perfect for Thanksgiving.
Ingredients
Scale
- 2 cups almond milk
- 1 cup coconut cream
- 1 cup sugar
- 1/2 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup pumpkin puree
Instructions
- In a saucepan, combine almond milk and coconut cream over medium heat.
- Add sugar, cornstarch, and salt. Whisk until smooth.
- Stir in pumpkin puree and vanilla extract.
- Cook until mixture thickens, about 5-7 minutes.
- Pour into a pie crust and refrigerate for at least 4 hours.
- Serve chilled, optionally topped with dairy-free whipped cream.
Notes
- Use a gluten-free crust if needed.
- Adjust sugar to taste.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop and Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 20g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: dairy free thanksgiving dessert