Dairy-Free Pumpkin Pie for 8

Ingredients and Weight:

• 1 (15-ounce) can pumpkin puree
• 1 (12-ounce) can coconut milk
• 1/2 cup pure maple syrup
• 1/4 cup cornstarch
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 (9-inch) pre-made graham cracker crust

Preparation Time:

15 minutes

Cooking Time:

50-60 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, whisk together pumpkin puree, coconut milk, maple syrup, cornstarch, pumpkin pie spice, salt, and vanilla extract.
3. Pour the mixture into the prepared graham cracker crust.
4. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cool completely before serving.

Nutritional Information:

Per slice (1/8 of pie):

• Calories: 300
• Fat: 15g (23%)
• Saturated fat: 9g (45%)
• Cholesterol: 0mg (0%)
• Sodium: 110mg (5%)
• Carbohydrates: 40g (13%)
• Dietary fiber: 5g (20%)
• Sugars: 25g
• Protein: 3g

Dish Characteristics:

• Rich and creamy texture
• Perfectly balanced blend of pumpkin and coconut flavors
• Warm and comforting fall dessert

User Comments:

• "This pie is absolutely delicious! It's so smooth and creamy, and the flavors are perfect."
• "I love that this pie is dairy-free. It's the perfect dessert for anyone with allergies or intolerances."
• "This pie is so easy to make, and it always turns out perfectly."

Special Precautions and Tips:

• For a gluten-free pie, use a gluten-free graham cracker crust.
• To make the pie ahead of time, bake it and let it cool completely. Store the pie in the refrigerator for up to 3 days before serving.
• Top the pie with whipped coconut cream or dairy-free ice cream for an extra special treat.