Dairy-Free Pumpkin Pie
Dairy-Free Pumpkin Pie is a delicious and comforting dessert that captures the essence of fall with its rich pumpkin flavor and warm spices. This pie is perfect for anyone looking for a dairy-free option for their holiday gatherings or family dinners. With a gluten-free crust, it can also cater to those with gluten sensitivities. Enjoy this classic treat with a dollop of coconut whipped cream or by itself.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 can (15 oz) |
| Coconut milk | 1 can (13.5 oz) |
| Maple syrup | 3/4 cup |
| Brown sugar | 1/4 cup |
| Cornstarch | 3 tablespoons |
| Pumpkin pie spice | 1 tablespoon |
| Cinnamon | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Pie crust (gluten-free) | 1 (9-inch) |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, coconut milk, maple syrup, brown sugar, cornstarch, pumpkin pie spice, cinnamon, vanilla extract, and salt. Mix until smooth.
- Pour the pumpkin mixture into the prepared gluten-free pie crust.
- Bake for 50-60 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Allow the pie to cool completely before serving.
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Vegan Pumpkin Spice Latte
Vegan Pumpkin Spice Latte is a creamy and aromatic beverage that celebrates the flavors of fall. This delightful drink combines rich espresso or strong coffee with pumpkin puree, warming spices, and dairy-free milk to create a cozy treat that’s perfect for chilly days. Simply whip it up at home to enjoy a café-style latte without any dairy or animal products.
| Ingredients | Quantity |
|---|---|
| Brewed coffee or espresso | 1 cup |
| Pumpkin puree | 2 tablespoons |
| Almond milk (or any dairy-free milk) | 1 cup |
| Maple syrup | 1-2 tablespoons |
| Pumpkin pie spice | 1 teaspoon |
| Vanilla extract | 1/2 teaspoon |
| Cinnamon (for garnish) | Optional |
Cooking Steps:
- In a small saucepan, heat almond milk over medium heat until warm, but not boiling.
- Whisk in pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract until well combined and frothy.
- Brew your coffee or espresso and pour it into a mug.
- Slowly pour the spiced pumpkin milk mixture over the coffee, stirring gently to combine.
- Sprinkle with cinnamon if desired, and enjoy hot!
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Pumpkin Oatmeal Cookies
Pumpkin Oatmeal Cookies are a delightful and healthy treat that brings the comforting flavors of fall into every bite. These chewy cookies are made with wholesome oats, pumpkin puree, and warm spices, making them a perfect snack for cozy afternoons or festive gatherings. They’re naturally dairy-free and can be enjoyed by everyone!
| Ingredients | Quantity |
|---|---|
| Rolled oats | 1 cup |
| Pumpkin puree | 1 cup |
| Almond flour (or all-purpose flour) | 1/2 cup |
| Maple syrup | 1/2 cup |
| Baking soda | 1 teaspoon |
| Pumpkin pie spice | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Chocolate chips (dairy-free) | 1/2 cup |
| Chopped nuts (e.g., walnuts or pecans) | 1/2 cup (optional) |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine rolled oats, almond flour, baking soda, pumpkin pie spice, ground cinnamon, and salt.
- In another bowl, mix together pumpkin puree, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir to combine. Fold in the chocolate chips and nuts if using.
- Drop spoonfuls of the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
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Dairy-Free Pumpkin Cheesecake
Dairy-Free Pumpkin Cheesecake is a creamy, delectable dessert that captures the essence of fall in every bite. This delightful cheesecake features a rich, pumpkin-infused filling made with dairy-free ingredients, all atop a crunchy, nutty crust. Perfect for holiday gatherings or any occasion where you want a show-stopping dessert, this cheesecake is sure to impress both dairy-free and traditional dessert lovers alike!
| Ingredients | Quantity |
|---|---|
| Dairy-free cream cheese | 2 (8 oz) packages |
| Pumpkin puree | 1 cup |
| Maple syrup | 3/4 cup |
| Coconut milk | 1/2 cup |
| Cornstarch | 1/4 cup |
| Vanilla extract | 2 teaspoons |
| Pumpkin pie spice | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Almond flour (for crust) | 1 1/2 cups |
| Coconut oil (melted, for crust) | 1/4 cup |
| Maple syrup (for crust) | 2 tablespoons |
| Chopped nuts (e.g., pecans or walnuts) | 1/2 cup (optional) |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a springform pan.
- In a bowl, combine almond flour, melted coconut oil, maple syrup, and nuts (if using) to form the crust. Press into the bottom of the springform pan.
- In a large mixing bowl, blend dairy-free cream cheese until smooth. Add pumpkin puree, maple syrup, coconut milk, cornstarch, vanilla extract, pumpkin pie spice, ground cinnamon, and salt, mixing until well combined.
- Pour the pumpkin filling over the prepared crust and smooth the top.
- Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let it cool in the oven with the door ajar for 1 hour.
- Once cooled, refrigerate for at least 4 hours or preferably overnight before serving. Enjoy your delicious Dairy-Free Pumpkin Cheesecake!
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Spiced Pumpkin Muffins
Spiced Pumpkin Muffins are a delightful and moist treat that brings together the warm flavors of fall in every bite. These muffins are not only dairy-free but also packed with aromatic spices, making them an ideal breakfast or snack for any autumn day. With a perfect blend of pumpkin puree, cinnamon, and nutmeg, these muffins are sure to be a hit with everyone!
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Coconut oil (melted) | 1/3 cup |
| Maple syrup | 1/2 cup |
| Coconut milk | 1/4 cup |
| Ground flaxseed | 2 tablespoons |
| All-purpose flour | 1 1/2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Chopped nuts (e.g., walnuts) | 1/2 cup (optional) |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large mixing bowl, mix together pumpkin puree, melted coconut oil, maple syrup, and coconut milk until well combined.
- In another bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the chopped nuts if desired.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly in the tin before transferring to a wire rack to cool completely. Enjoy your scrumptious Spiced Pumpkin Muffins!
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Pumpkin Granola Bars
Pumpkin Granola Bars are a wholesome, chewy snack that perfectly captures the essence of fall. These bars are not only dairy-free but also packed with nutritious ingredients like oats, pumpkin seeds, and maple syrup, making them a great on-the-go option for breakfast or a mid-day treat. With a delicious blend of spices and the natural sweetness of pumpkin, these granola bars are sure to satisfy your cravings.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 2 cups |
| Pumpkin puree | 1 cup |
| Maple syrup | 1/3 cup |
| Almond butter or peanut butter | 1/2 cup |
| Pumpkin seeds | 1/2 cup |
| Chopped nuts (e.g., walnuts or pecans) | 1/2 cup (optional) |
| Ground cinnamon | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
- In a large bowl, combine rolled oats, pumpkin puree, maple syrup, almond butter, pumpkin seeds, chopped nuts (if using), cinnamon, vanilla extract, and salt. Mix until well blended.
- Pour the mixture into the prepared baking dish and press it down firmly to create an even layer.
- Bake for 25-30 minutes, or until the edges are golden.
- Allow to cool completely in the dish before cutting into bars. Enjoy your nutritious Pumpkin Granola Bars!
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Dairy-Free Pumpkin Bread Pudding
Dairy-Free Pumpkin Bread Pudding is a warm and comforting dessert that highlights the flavors of pumpkin combined with cozy spices, creating a delightful treat for any occasion. This dish is creamy and rich while being completely dairy-free, making it suitable for those with dietary restrictions. Perfect as a holiday dessert or a simple fall-inspired treat, it’s sure to please family and friends alike.
| Ingredients | Quantity |
|---|---|
| Cubed dairy-free bread | 4 cups |
| Pumpkin puree | 1 cup |
| Unsweetened almond milk | 2 cups |
| Maple syrup | 1/2 cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Vanilla extract | 2 teaspoons |
| Salt | 1/4 teaspoon |
| Chopped pecans or walnuts (optional) | 1/2 cup (for topping) |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large mixing bowl, whisk together pumpkin puree, almond milk, maple syrup, spices, vanilla extract, and salt until combined.
- Add the cubed bread to the mixture and stir gently until well coated. Let it sit for about 15 minutes to absorb the liquid.
- Pour the bread mixture into the prepared baking dish and sprinkle with chopped nuts if desired.
- Bake for 40-45 minutes, or until the top is golden and the pudding is set. Serve warm and enjoy your delicious Dairy-Free Pumpkin Bread Pudding!
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Pumpkin Energy Bites
Pumpkin Energy Bites are a nutritious and delicious snack perfect for a quick pick-me-up or a post-workout treat. These bite-sized snacks combine the flavors of pumpkin and spices with oats and natural sweeteners, all while being dairy-free. They are easy to prepare and can be kept in the fridge for a convenient on-the-go option.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 2 cups |
| Pumpkin puree | 1 cup |
| Almond butter | 1/2 cup |
| Maple syrup | 1/4 cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Chopped dark chocolate (optional) | 1/4 cup (for extra sweetness) |
| Chia seeds (optional) | 2 tablespoons |
Cooking Steps:
- In a large mixing bowl, combine rolled oats, pumpkin puree, almond butter, maple syrup, and spices. Mix until well combined.
- If using, fold in chopped dark chocolate and chia seeds.
- Refrigerate the mixture for about 30 minutes to help it firm up.
- Once chilled, use your hands to roll the mixture into small bite-sized balls.
- Store the energy bites in an airtight container in the refrigerator for up to a week. Enjoy your nutritious Pumpkin Energy Bites!
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Vegan Pumpkin Pancakes
Vegan Pumpkin Pancakes are a delightful and fluffy breakfast option that captures the essence of fall with the rich flavor of pumpkin and warm spices. These pancakes are made without any dairy, making them suitable for vegans and those with lactose intolerance. They are perfect for a cozy weekend breakfast or a quick weekday meal.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Pumpkin puree | 1/2 cup |
| Almond milk | 1 cup |
| Maple syrup | 2 tablespoons |
| Baking powder | 2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Coconut oil (for cooking) | As needed |
Cooking Steps:
- In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine the pumpkin puree, almond milk, and maple syrup until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined; do not overmix.
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
- Pour 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with additional maple syrup or your favorite toppings. Enjoy your Vegan Pumpkin Pancakes!
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Pumpkin Coconut Milkshake
Pumpkin Coconut Milkshake is a creamy, invigorating beverage that combines the rich flavors of pumpkin and coconut, perfect for a fall-inspired treat. This dairy-free milkshake is not only vegan-friendly but also an indulgent drink that can be enjoyed as a dessert or a sweet snack.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1/2 cup |
| Coconut milk | 1 cup |
| Maple syrup | 2 tablespoons |
| Ground cinnamon | 1/2 teaspoon |
| Ice cubes | 1 cup |
| Vanilla extract | 1 teaspoon |
| Whipped coconut cream (for topping) | As needed |
Cooking Steps:
- In a blender, combine the pumpkin puree, coconut milk, maple syrup, cinnamon, and vanilla extract.
- Add the ice cubes and blend until smooth and creamy.
- Pour the milkshake into glasses and top with whipped coconut cream if desired.
- Serve immediately and enjoy your delicious Pumpkin Coconut Milkshake!
Dairy-Free Pumpkin Ice Cream
Dairy-Free Pumpkin Ice Cream is a delightful and creamy frozen treat that captures the essence of fall with its blend of pumpkin and warm spices. This vegan dessert is not only a perfect way to enjoy pumpkin flavors but also a guilt-free indulgence that everyone can enjoy, especially during the cooler months.
| Ingredients | Quantity |
|---|---|
| Coconut milk | 2 cans (13.5 oz each) |
| Pumpkin puree | 1 cup |
| Maple syrup | 1/2 cup |
| Brown sugar | 1/4 cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Sea salt | 1/4 teaspoon |
| Vanilla extract | 1 teaspoon |
| Cornstarch | 2 tablespoons |
Cooking Steps:
- In a medium saucepan, combine the coconut milk, pumpkin puree, maple syrup, brown sugar, cinnamon, nutmeg, salt, and vanilla extract. Heat over medium-low until warm but not boiling.
- In a small bowl, whisk cornstarch with a few tablespoons of the warm coconut milk mixture until smooth. Stir this mixture back into the saucepan.
- Continue to heat while stirring for 3-5 minutes, until the mixture thickens slightly.
- Remove from heat and let the mixture cool to room temperature. Refrigerate until completely chilled, about 2 hours or overnight.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours to firm up before serving. Enjoy your Dairy-Free Pumpkin Ice Cream!
