- **Annie's Dairy-Free Pumpkin Spice Pie Ingredients**
- Coconut Milk: A rich, creamy base that works perfectly as a dairy-free alternative.
- Canned Pumpkin Puree: For that classic fall flavor.
- Sweetened Condensed Almond Milk: Adds the necessary sweetness and thickness to the filling.
- Spices:
- Pumpkin Spice Blend
- Ground Ginger
- Ground Cinnamon
- Nutmeg
- Allspice
- Cornstarch: To thicken the pie filling for a smooth texture.
- Vanilla Extract: Enhances the overall flavor profile.
- Baking Powder: For a lighter texture in the crust.
- All-Purpose Flour: Combined with almond flour or another gluten-free option to make the crust.
- Salt: A bit of salt brings out all the other flavors.
*Note: Ensure that each ingredient is suitable for your dietary needs and preferences.*
Steps
### Anni's Dairy-Free Pumpkin Spice Pie: A Tasty Vegan Treat
Are you looking to enjoy a classic pumpkin spice pie without any dairy? Look no further! This dairy-free recipe is perfect for anyone following a vegan diet or seeking delicious, plant-based alternatives. Follow these detailed steps to make a delightful Anni’s Dairy-Free Pumpkin Spice Pie.
#### Ingredients:
- 1 cup almond flour
- 2 tablespoons coconut oil, melted
- 1/4 teaspoon salt
- For the filling:
- 3 cans full-fat coconut milk (canned, not refrigerated)
- 1/2 cup maple syrup or agave nectar
- 1 tablespoon vanilla extract
- Zest of one orange
- A pinch of ground cinnamon
- A dash of nutmeg
- A sprinkle of ginger
- 1 teaspoon pumpkin pie spice (you can make your own by combining cinnamon, nutmeg, cloves, and allspice in a small bowl)
- 1/2 cup pureed pumpkin
#### Equipment:
- Mixing bowls
- Large saucepan
- Pie dish or tart pan
- Parchment paper (optional)
### Step-by-Step Instructions:
#### Step 1: Prepare the Crust
1. **Mix Ingredients:** In a large mixing bowl, combine almond flour and melted coconut oil.
2. **Add Salt:** Stir in a pinch of salt to enhance flavor.
3. **Shape Dough:** Mix until you have a crumbly dough consistency. If it’s too dry, add a bit more melted coconut oil.
4. **Press Crust:** Press the mixture into your pie dish or tart pan. Use parchment paper for easy removal later if needed.
#### Step 2: Prepare the Filling
1. **Combine Ingredients:** In a large saucepan, mix together the cans of coconut milk, maple syrup (or agave nectar), vanilla extract, orange zest, cinnamon, nutmeg, ginger, and pumpkin pie spice.
2. **Heat Over Medium Heat:** Cook over medium heat until the mixture starts to thicken, stirring occasionally.
3. **Simmer:** Once it reaches a thick consistency, let it cool slightly.
#### Step 3: Assemble the Pie
1. **Pour Filling:** Carefully pour the cooled filling into your prepared crust.
2. **Smooth Surface:** Use a spatula to smooth out the surface of the filling.
#### Step 4: Bake and Cool
1. **Bake:** Preheat your oven to 350°F (175°C). Place your pie on a baking sheet to catch any drips, then bake for about 30-35 minutes.
2. **Cool Completely:** Allow the pie to cool completely before slicing. This ensures that the filling sets properly.
### Tips and Variations:
- For a richer taste, you can add a tablespoon of cornstarch to the filling mixture.
- Experiment with different spices like cardamom or cloves for added complexity.
- Consider garnishing your pie with some toasted coconut flakes or a sprinkle of cinnamon sugar before serving.
By following these detailed steps, you’ll have a delicious Anni’s Dairy-Free Pumpkin Spice Pie ready to enjoy. This not only satisfies your sweet tooth but also adheres to a vegan diet. Enjoy your homemade treat!