Dairy-Free Pumpkin Pie
Dairy-Free Pumpkin Pie is a delicious and flavorful dessert that captures the essence of fall with its warm spices and creamy pumpkin filling, all without the use of dairy. This recipe is perfect for those who are lactose intolerant, vegan, or simply looking to reduce their dairy intake. Enjoy a slice of this delightful pie at your next holiday gathering or cozy autumn evening!
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 can (15 oz) |
| Coconut milk | 1 cup |
| Maple syrup | 3/4 cup |
| Brown sugar | 1/4 cup |
| Cornstarch | 1/4 cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Ground ginger | 1/2 tsp |
| Ground cloves | 1/4 tsp |
| Salt | 1/4 tsp |
| Vanilla extract | 1 tsp |
| Pre-made dairy-free pie crust | 1 (9-inch) |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, coconut milk, maple syrup, brown sugar, cornstarch, spices, salt, and vanilla extract. Whisk until smooth.
- Pour the pumpkin mixture into the pre-made dairy-free pie crust.
- Bake for 55-60 minutes, or until the filling is set and a toothpick inserted comes out clean.
- Allow the pie to cool before serving. Enjoy!
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Pumpkin Spice Energy Bites
Pumpkin Spice Energy Bites are a wholesome and nutritious snack that perfectly captures the flavors of fall. These bite-sized treats are packed with energy-boosting ingredients such as oats, pumpkin puree, and warm spices, making them a great option for a quick snack or a post-workout boost. Plus, they’re entirely dairy-free and easy to prepare, so you can enjoy a delicious pumpkin-flavored treat anytime!
| Ingredients | Quantity |
|---|---|
| Rolled oats | 1 cup |
| Pumpkin puree | 1/2 cup |
| Nut butter (almond or peanut) | 1/2 cup |
| Maple syrup | 1/4 cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/4 tsp |
| Ground ginger | 1/4 tsp |
| Ground cloves | 1/4 tsp |
| Salt | 1/4 tsp |
| Chia seeds or flax seeds | 2 tbsp |
| Dark chocolate chips | 1/2 cup (optional) |
Cooking Steps:
- In a large mixing bowl, combine all the ingredients and stir until well mixed.
- Once combined, refrigerate the mixture for about 30 minutes to firm it up.
- After chilling, use your hands to roll the mixture into small bite-sized balls.
- Place the energy bites on a baking sheet and refrigerate for another hour to set.
- Store in an airtight container in the fridge for up to a week. Enjoy your nutritious snack!
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Vegan Pumpkin Bread
Vegan Pumpkin Bread is a moist, flavorful loaf that is perfect for fall and is entirely dairy-free. This delightful bread combines the rich taste of pumpkin puree with warming spices, making it an ideal treat for breakfast, snacks, or dessert. Enjoy it plain, or add a spread of your favorite dairy-free butter for an extra indulgence.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Pumpkin puree | 1 cup |
| Maple syrup | 3/4 cup |
| Coconut oil (melted) | 1/3 cup |
| Non-dairy milk | 1/2 cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Vanilla extract | 1 tsp |
| Chopped walnuts (optional) | 1/2 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
- In another bowl, mix the pumpkin puree, maple syrup, melted coconut oil, non-dairy milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in chopped walnuts if using.
- Pour the batter into the greased loaf pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy your delicious vegan pumpkin bread!
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Dairy-Free Pumpkin Cheesecake
Dairy-Free Pumpkin Cheesecake is a luscious and creamy dessert that captures the essence of fall in every bite. This cheesecake features a rich pumpkin filling spiced with cinnamon and nutmeg, set upon a crunchy graham cracker crust, all without any dairy. It’s perfect for gatherings, holiday celebrations, or simply enjoying a slice as a treat any time of the year.
| Ingredients | Quantity |
|---|---|
| Graham cracker crumbs | 1 1/2 cups |
| Coconut oil (melted) | 1/3 cup |
| Maple syrup | 1/4 cup |
| Pumpkin puree | 1 cup |
| Non-dairy cream cheese | 12 oz (1 package) |
| Coconut milk | 1/2 cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Cornstarch | 2 tbsp |
| Vanilla extract | 1 tsp |
| Salt | 1/4 tsp |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
- In a bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Press the mixture into the bottom of the springform pan to form the crust.
- In a large mixing bowl, beat together the non-dairy cream cheese, pumpkin puree, coconut milk, ground cinnamon, nutmeg, cornstarch, vanilla extract, and salt until smooth.
- Pour the pumpkin mixture over the crust in the springform pan, smoothing the top with a spatula.
- Bake for 45-50 minutes until the cheesecake is set and slightly jiggles in the center.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour before removing it from the oven.
- Refrigerate for at least 4 hours or overnight before serving. Enjoy your delightful dairy-free pumpkin cheesecake!
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Pumpkin Oatmeal Cookies
Pumpkin Oatmeal Cookies are a delightful and wholesome treat that combines the comforting flavors of pumpkin with the hearty texture of oats. These cookies are not only dairy-free but also packed with warm spices, making them the perfect snack for fall or any time of the year. With a chewy texture and a hint of sweetness, they’re sure to be a hit with everyone!
| Ingredients | Quantity |
|---|---|
| Rolled oats | 2 cups |
| Pumpkin puree | 1 cup |
| Almond butter | 1/2 cup |
| Maple syrup | 1/3 cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Baking soda | 1 tsp |
| Salt | 1/4 tsp |
| Vanilla extract | 1 tsp |
| Dairy-free chocolate chips (optional) | 1/2 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the rolled oats, pumpkin puree, almond butter, maple syrup, cinnamon, nutmeg, baking soda, salt, and vanilla extract until well combined.
- If desired, fold in the dairy-free chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, flattening them slightly.
- Bake for 12-15 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious pumpkin oatmeal cookies!
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Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins are a moist and flavorful treat that perfectly marries the richness of pumpkin with the sweetness of chocolate. These muffins are dairy-free, making them a fantastic option for those with dietary restrictions, yet they remain indulgent enough for anyone to enjoy. Ideal for breakfast, snacks, or dessert, these muffins are sure to become a favorite in your baking repertoire.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Pumpkin puree | 1 cup |
| Almond milk | ½ cup |
| Maple syrup | ½ cup |
| Coconut oil (melted) | ¼ cup |
| Ground cinnamon | 1 tsp |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Dairy-free chocolate chips | ½ cup |
| Vanilla extract | 1 tsp |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the pumpkin puree, almond milk, maple syrup, melted coconut oil, and vanilla extract, and mix until smooth.
- In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined; fold in the dairy-free chocolate chips.
- Divide the batter evenly among the muffin cups and fill each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy your delightful pumpkin chocolate chip muffins!
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Vegan Pumpkin Cake
Vegan Pumpkin Cake is a moist and spiced dessert that captures the essence of fall in every bite. This cake is dairy-free and egg-free, making it perfect for vegans or anyone with dietary restrictions. It’s wonderfully flavored with pumpkin and warm spices, making it an ideal treat for gatherings, celebrations, or simply enjoying at home with a cup of tea or coffee.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Pumpkin puree | 1 cup |
| Almond milk | ½ cup |
| Maple syrup | ¾ cup |
| Coconut oil (melted) | ⅓ cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Vanilla extract | 1 tsp |
| Chopped walnuts (optional) | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, almond milk, maple syrup, melted coconut oil, and vanilla extract, mixing until well incorporated.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined; fold in the chopped walnuts if using.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Enjoy your delicious vegan pumpkin cake!
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Dairy-Free Pumpkin Flan
Dairy-Free Pumpkin Flan is a rich and creamy dessert that brings a unique twist to traditional flan with the addition of pumpkin and warm spices. This delightful dessert is not only dairy-free, but it also has a silky texture that pairs perfectly with the sweet caramel sauce. It’s an excellent way to enjoy the flavors of fall in a lighter, plant-based format.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Coconut milk | 1 cup |
| Maple syrup | ½ cup |
| Agar-agar powder | 1 tbsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Vanilla extract | 1 tsp |
| Pinch of salt | – |
| Brown sugar (for caramel) | ½ cup |
| Water (for caramel) | 2 tbsp |
Cooking Steps:
- In a saucepan, combine brown sugar and 2 tablespoons of water. Cook over medium heat until the sugar melts and turns a golden color. Pour the caramel into the bottom of a flan mold or individual ramekins and let it cool.
- In another saucepan, whisk together pumpkin puree, coconut milk, maple syrup, agar-agar, cinnamon, nutmeg, vanilla, and a pinch of salt. Cook over medium heat, stirring frequently, until it simmers.
- Pour the pumpkin mixture over the cooled caramel in the mold/ramekins. Allow it to cool slightly before transferring to the refrigerator to set for at least 4 hours.
- Once set, carefully invert the flan onto a plate and enjoy your creamy Dairy-Free Pumpkin Flan!
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Pumpkin Chia Pudding
Pumpkin Chia Pudding is a delightful and nutritious dessert that combines the rich flavors of pumpkin with the health benefits of chia seeds. This creamy, dairy-free pudding is not only easy to make but also packed with fiber and healthy omega-3 fatty acids. It’s a perfect seasonal treat that can be enjoyed for breakfast or as a wholesome snack.
| Ingredients | Quantity |
|---|---|
| Chia seeds | 1/2 cup |
| Pumpkin puree | 1 cup |
| Coconut milk | 1 cup |
| Maple syrup | 1/4 cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Vanilla extract | 1 tsp |
| Pinch of salt | – |
Cooking Steps:
- In a mixing bowl, combine chia seeds, pumpkin puree, coconut milk, maple syrup, cinnamon, nutmeg, vanilla extract, and a pinch of salt.
- Whisk the mixture thoroughly to guarantee the chia seeds are evenly distributed.
- Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to thicken the pudding.
- Once set, stir well before serving. Enjoy your Pumpkin Chia Pudding chilled, topped with nuts or dairy-free whipped cream if desired!
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Pumpkin Coconut Macaroons
Pumpkin Coconut Macaroons are a scrumptious and chewy dessert that reflect the cozy flavors of fall. These bite-sized treats pair the sweetness of pumpkin with the rich texture of shredded coconut, making for a delightful snack or dessert option. They are simple to prepare and serve as an excellent dairy-free alternative to traditional macaroons, perfect for gatherings or a special indulgence at home.
| Ingredients | Quantity |
|---|---|
| Shredded coconut | 2 cups |
| Pumpkin puree | 1/2 cup |
| Maple syrup | 1/3 cup |
| Almond flour | 1/2 cup |
| Ground cinnamon | 1 tsp |
| Vanilla extract | 1 tsp |
| Salt | Pinch |
| Dairy-free chocolate chips (optional) | 1/2 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine shredded coconut, pumpkin puree, maple syrup, almond flour, cinnamon, vanilla extract, and a pinch of salt; mix until well combined.
- Use your hands to form the mixture into small mounds and place them on the prepared baking sheet, spacing them about an inch apart.
- Optionally, sprinkle dairy-free chocolate chips on top of each mound.
- Bake for 15-20 minutes, or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your Pumpkin Coconut Macaroons!
Dairy-Free Pumpkin Pancakes
Dairy-Free Pumpkin Pancakes are a fluffy, delightful breakfast option that embodies the warmth and flavors of autumn. These pancakes are not only easy to make but are also a healthy choice, featuring pumpkin puree for natural sweetness and moisture, alongside spices that help to capture the essence of fall. Perfect for a cozy morning or a festive brunch, these pancakes are sure to satisfy both dairy-free eaters and pancake lovers alike!
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Pumpkin puree | 1/2 cup |
| Almond milk | 3/4 cup |
| Maple syrup | 2 tbsp |
| Baking powder | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/4 tsp |
| Vanilla extract | 1 tsp |
| Salt | 1/4 tsp |
| Coconut oil (for cooking) | As needed |
Cooking Steps:
- In a large mixing bowl, combine all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, almond milk, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Heat a skillet over medium heat and lightly grease with coconut oil.
- Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form, about 3-4 minutes. Flip and cook for an additional 2-3 minutes until golden brown.
- Serve warm with additional maple syrup, if desired. Enjoy your Dairy-Free Pumpkin Pancakes!
