Thanksgiving is such a special time of year, filled with family, friends, and of course, food! I remember the first time I decided to go dairy-free for the holiday—everyone was a bit skeptical, but let me tell you, these *thanksgiving desserts dairy free* quickly became the star of the table! The flavors are just as rich and satisfying, and you won’t miss the dairy one bit. Imagine a creamy pumpkin pie that warms your soul with every bite, all while being completely vegan. It’s amazing how simple ingredients can come together to create something so delightful. Trust me, your guests will be raving about these desserts long after the last slice has been served. Let’s dive into making these delicious treats that are sure to impress everyone at your Thanksgiving gathering!
Ingredients for Thanksgiving Desserts Dairy Free
Here’s what you’ll need to whip up this amazing dairy-free pumpkin pie. Each ingredient plays a crucial role in creating that rich, comforting flavor you crave during the holidays. Let’s break it down:
- 1 cup almond milk: This creamy base adds moisture without any dairy. Unsweetened almond milk works great to keep the sweetness in check.
- 1 cup coconut cream: For that luscious texture! Make sure to refrigerate a can of coconut milk overnight, then scoop out the thick cream that rises to the top.
- 1 cup pumpkin puree: Use pure pumpkin puree (not the spiced pie filling) for an authentic taste. You can buy it canned or make your own by roasting and blending fresh pumpkin.
- 1/2 cup maple syrup: This natural sweetener adds a hint of caramel flavor that pairs beautifully with pumpkin.
- 1 tsp vanilla extract: A splash of vanilla enhances the overall flavor, making it warm and inviting.
- 1 tsp cinnamon: Essential for that classic pumpkin pie flavor. It’s what makes your kitchen smell like fall!
- 1/2 tsp nutmeg: Just a pinch of this aromatic spice adds depth and complexity to your pie.
- 1/4 tsp salt: Don’t skip this—it balances the sweetness and brings out all the flavors.
- 1/4 cup cornstarch: This will help thicken your filling and give it that perfect pie consistency. Mix it with water to create a slurry before adding it to the mixture.
Gather these ingredients, and you’ll be well on your way to creating a Thanksgiving dessert that everyone will love, dairy-free or not!
How to Prepare Thanksgiving Desserts Dairy Free
Alright, let’s get our hands a little floury and dive into making this delightful dairy-free pumpkin pie! Follow these simple steps, and you’ll have a show-stopping dessert that everyone will adore.
- Preheat the oven: First things first, preheat your oven to 350°F (175°C). This ensures that your pie will bake evenly and come out just right.
- Mix the base: In a large mixing bowl, combine the almond milk, coconut cream, pumpkin puree, maple syrup, and vanilla extract. Whisk it all together until it’s smooth and creamy. Your kitchen should already start smelling heavenly!
- Add the spices: Now, sprinkle in the cinnamon, nutmeg, and salt. Stir until everything is well blended. This is the part where the fall flavors really start to shine!
- Create the slurry: In a separate small bowl, mix the cornstarch with a little water to form a slurry. This helps thicken your filling perfectly. Don’t skip this step!
- Combine it all: Pour the slurry into your pumpkin mixture and stir everything together until it’s nice and smooth. You want all those ingredients to be best friends!
- Pour into pie crust: Take your favorite dairy-free pie crust (store-bought or homemade!) and pour the delicious pumpkin filling into it. Make sure it’s evenly distributed for even baking.
- Bake it up: Pop your pie into the preheated oven and bake for about 45 minutes. You’ll know it’s ready when the filling is set and the edges are slightly puffed up.
- Cool down: Once baked, remove the pie from the oven and let it cool at room temperature. Trust me, this cooling time is crucial for the flavors to meld beautifully!
And there you have it! A simple, straightforward method to create a stunning dairy-free pumpkin pie that will leave your guests asking for seconds. Now, let’s get ready to enjoy this piece of art at our Thanksgiving feast!
Why You’ll Love This Recipe
- Quick Preparation: With just 15 minutes of prep time, you can whip this pie together in no time, leaving you more moments to enjoy with your loved ones!
- Delicious Flavors: The combination of pumpkin, coconut, and warm spices creates a rich and comforting taste that will have everyone coming back for more.
- Perfect for Thanksgiving Gatherings: This pie is not just a dessert; it’s a centerpiece for your Thanksgiving table that everyone can enjoy, regardless of dietary restrictions.
- Vegan-Friendly: Made without any dairy, this recipe is perfect for vegan guests, ensuring everyone can indulge in a slice of happiness!
- Healthier Option: With wholesome ingredients like almond milk and maple syrup, you’re treating yourself to a dessert that feels good to eat.
Tips for Success
Now that we’ve got our recipe down, let’s talk about some tips to ensure your dairy-free pumpkin pie turns out absolutely perfect! I’ve got a few tricks up my sleeve that I can’t wait to share with you.
- Use quality ingredients: The better the ingredients, the better your pie will taste! Opt for pure maple syrup and high-quality coconut cream for the best flavor.
- Chill your coconut cream: Remember to refrigerate your coconut milk overnight. This step is crucial for achieving that thick, creamy texture that makes your pie so indulgent!
- Experiment with spices: Don’t shy away from experimenting! If you love ginger or cloves, add a pinch for an extra kick. Each spice brings its own magic to the pie.
- Check for doneness: Ovens can vary, so keep an eye on your pie as it bakes. It’s done when the edges are set and the center has just a slight jiggle. It will firm up as it cools!
- Let it cool properly: Don’t rush the cooling process! Letting your pie sit at room temperature will help the filling set beautifully, making it easier to slice.
- Serve with flair: Dress up your pie with a dollop of dairy-free whipped cream or a sprinkle of cinnamon on top. A touch of toasted nuts or a drizzle of maple syrup can elevate your dessert even more!
- Make it ahead: This pie can easily be made a day in advance. Just store it covered in the fridge, and it’ll be ready to serve when you are!
With these tips, you’ll be well on your way to creating a stunning dairy-free pumpkin pie that’s sure to impress. Happy baking!
Variations of Thanksgiving Desserts Dairy Free
Alright, let’s get a little creative with our dairy-free pumpkin pie! The beauty of this recipe is that it’s super versatile, and with just a few tweaks, you can make it uniquely yours. Here are some fun variations to try:
- Spice it up: If you want to add a little zing, try incorporating ground ginger or allspice into the filling. Just a teaspoon of either will give your pie an extra layer of warmth and flavor that screams fall!
- Chocolate lovers: For a decadent twist, mix in some dairy-free chocolate chips or swirl in a bit of melted dairy-free chocolate before baking. Chocolate and pumpkin are a match made in dessert heaven!
- Nutty goodness: Add a handful of chopped pecans or walnuts to the filling for a delightful crunch. They not only enhance the texture but also complement the pumpkin beautifully.
- Fruitful additions: Consider mixing in some finely chopped apples or pears for a fruity surprise. They’ll add a lovely sweetness and a bit of extra moisture to your pie.
- Maple pecan topping: Before serving, toast some pecans and mix them with a drizzle of maple syrup. Scatter them on top of your pie for a crunchy and flavorful crown!
- Coconut cream topping: Instead of traditional whipped cream, use whipped coconut cream. Just chill a can of coconut milk and whip the cream until fluffy. It’s the perfect dairy-free finishing touch!
- Different crusts: Switch things up by using a gluten-free pie crust or even a graham cracker crust for a different texture. You could even use a crust made from blended nuts for a more wholesome option!
Feel free to mix and match these ideas to find your perfect combination. The goal is to have fun and create a dessert that reflects your taste while keeping it dairy-free. Can’t wait to see how your variations turn out!
Storage & Reheating Instructions
Let’s talk about how to keep your delicious dairy-free pumpkin pie fresh for those second helpings! Proper storage is key to maintaining that amazing flavor and texture you worked so hard to create.
First off, once your pie has cooled completely, cover it tightly with plastic wrap or aluminum foil. If you have a pie dish with a lid, even better! This will help keep it from drying out in the fridge.
You can store your pie in the refrigerator for up to 5 days. Just make sure to keep it sealed so it stays moist and tasty. If you want to enjoy it later, you can also freeze it. To freeze, wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn. It should keep well for about 2 months. Just remember to label it—you don’t want to forget about your delicious creation hiding in the back of the freezer!
When you’re ready to enjoy your frozen pie, simply transfer it to the refrigerator to thaw overnight. If you’re in a hurry, you can let it sit at room temperature for about an hour or so. As for reheating, you don’t really need to do much since it’s delightful served chilled! But if you prefer it warm, pop it in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will warm it through without compromising the texture.
And there you have it! With these storage and reheating tips, you can savor every last bite of your dairy-free pumpkin pie, whether you enjoy it right away or save it for later. Happy feasting!
Nutritional Information
Let’s chat about the nutritional side of this delightful dairy-free pumpkin pie! It’s always good to know what you’re indulging in, especially during the holiday season. Here’s a rough estimate of the nutritional data per slice (assuming you get 8 slices from the pie):
- Calories: 180
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 10g
- Protein: 2g
- Sodium: 150mg
- Cholesterol: 0mg
Keep in mind that these numbers are estimates and can vary based on the specific ingredients you choose, like the type of pie crust or the brand of coconut cream. But overall, you can feel good about enjoying this pie, as it’s made with wholesome, plant-based ingredients that are both satisfying and delicious. Enjoy every bite guilt-free!
FAQ About Thanksgiving Desserts Dairy Free
Got questions about making the perfect dairy-free Thanksgiving dessert? Don’t worry, I’ve got you covered! Here are some common inquiries I often get, along with my answers to help you along the way.
Can I use a different type of milk?
Absolutely! While I love using almond milk for its lightness, you can switch it up with other plant-based milks like oat milk or cashew milk. Just keep in mind that some milks might have a stronger flavor that could affect the final taste of your pie.
What can I substitute for coconut cream?
If you’re not a fan of coconut, no problem! You can try using silken tofu blended until smooth as a creamy alternative, or even some extra almond milk with a bit of cornstarch to thicken it up. Just remember, the flavor profile will change a bit!
How should I store leftovers?
Store your leftover pie in the fridge, tightly covered with plastic wrap or in an airtight container. It’ll stay fresh for about 5 days. If you want to keep it longer, feel free to freeze it for up to 2 months—just make sure you wrap it well to prevent freezer burn!
Can I make this pie ahead of time?
Yes, and I highly recommend it! This pie can be made a day in advance and stored in the fridge. In fact, letting it sit overnight can help the flavors develop even more. Just make sure to let it cool completely before covering it!
What toppings work best with this pie?
There are so many delicious options! I love serving it with dairy-free whipped cream for that classic touch. You could also sprinkle some toasted pecans or walnuts on top for a crunchy contrast, or drizzle a little maple syrup for extra sweetness. Get creative!
Is this dessert suitable for vegans?
You bet! This pumpkin pie is entirely vegan, made without any dairy or animal products. It’s a great option for anyone following a plant-based diet, so everyone at your Thanksgiving table can enjoy a slice!
Got more questions? Feel free to reach out! I’m here to help you create the best dairy-free Thanksgiving desserts that everyone will love!
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Thanksgiving Desserts Dairy Free: 7 Irresistible Treats
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegan
Description
Delicious dairy-free desserts perfect for Thanksgiving.
Ingredients
- 1 cup almond milk
- 1 cup coconut cream
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup cornstarch
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond milk, coconut cream, pumpkin puree, maple syrup, and vanilla extract.
- Add cinnamon, nutmeg, and salt to the mixture.
- In a separate bowl, mix cornstarch with a little water to create a slurry.
- Combine the slurry with the pumpkin mixture and stir until smooth.
- Pour the mixture into a pie crust.
- Bake for 45 minutes or until set.
- Let cool before serving.
Notes
- Use a pre-made dairy-free pie crust for convenience.
- Serve with dairy-free whipped cream if desired.
- Can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: thanksgiving desserts, dairy free, pumpkin pie, vegan desserts
