Wandercooks · by Wandercooks★ 5.0 (5)
Dairy Free Pumpkin Pie with Coconut Milk
NUTRITION · PER SERVING85M COOK
CAL 33%·PRO 20%
CARBS 64G39% OF CAL
3G FIBER39G SUGAR22G OTHER
FAT 43G59% OF CAL
30G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic American Thanksgiving pumpkin pie made with coconut milk for a dairy-free twist. Warm spices perfume the kitchen, and it's ready to bake in just 10 minutes of prep.
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View the full recipe on Wandercooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 shortcrust pastry sheet (thawed)
- 400 g pumpkin (steamed or boiled and chopped then cooled)
- 400 g coconut cream
- 3/4 cup brown sugar (packed, 110 g / 3.8 oz)
- 3 eggs
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp nutmeg
- 1/4 tsp ground cloves
- pinch salt
- whipped cream (dairy free or regular)
- whipped coconut cream
- coconut ice cream
- cinnamon
- icing sugar / powdered sugar
At a glance
PER SERVING · TIME 85M
CAL 33%·PRO 20%
CARBS 64G39% OF CAL
3G FIBER39G SUGAR22G OTHER
FAT 43G59% OF CAL
30G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 15m
- Sodium
- 293mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 483mg
- Calcium
- 123mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 293MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.