Dairy-Free Pumpkin Pie
One of the tasters of this dairy-free pumpkin pie called it a "vegan's dream come true." The filling has just the right amount of spice, while the crust--made with part whole-wheat flour--has a wonderful nutty flavor and crispy texture. The pie is great as is, but to really please the plant-based eaters at your Thanksgiving table, top it with Coconut Whipped Cream (see Associated Recipes).
Source: EatingWell.com, February 2020
Be sure to shake and stir the coconut milk to combine well before measuring.
To make ahead
Refrigerate for up to 24 hours.
9-inch pie pan; parchment paper; pie weights (or dried beans)
Serving Size:1 slice
279 calories; protein 3.1g; carbohydrates 36.7g; dietary fiber 3g; sugars 17.6g; fat 14.4g; saturated fat 5.9g; vitamin a iu 6619.7IU; vitamin c 2mg; folate 31.2mcg; calcium 34.7mg; iron 2mg; magnesium 37.4mg; potassium 199.3mg; sodium 202.3mg; thiamin 0.1mg; added sugar 16g.