Dairy-Free Pumpkin Delight

About this recipe

Enjoy a luscious, creamy pumpkin dessert that's completely dairy-free. Perfect as a satisfying treat, this dessert offers a delightful blend of pumpkin and spice over a crunchy pecan-infused crust. It’s ideal for those with lactose intolerance or dairy allergies, giving a mouthwatering experience without any compromise.

Ingredients

• 1 can (15 ounces) pumpkin puree
• 1 can (13.5 ounces) full-fat coconut milk
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 cup cornstarch
• 1/4 cup water
• 1 cup crushed graham crackers
• 1/4 cup melted coconut oil
• 1/4 cup chopped pecans

Directions

1. 1

   Combine pumpkin puree, coconut milk, maple syrup, vanilla, pumpkin pie spice, and salt in a medium saucepan.

2. 2

   Whisk cornstarch and water in a small bowl until smooth, then add to the saucepan.

3. 3

   Cook over medium heat, stirring, until thick and boiling. Lower heat and cook 2 more minutes.

4. 4

   Let mixture cool slightly off the heat.

5. 5

   Mix crushed graham crackers with melted coconut oil in a separate bowl until it resembles wet sand.

6. 6

   Press the cracker mixture into a 9x9-inch baking dish to form the crust.

7. 7

   Spread the cooled pumpkin mixture evenly over the crust.

8. 8

   Top with chopped pecans. Refrigerate for 4 hours or until set.

9. 9

   Serve chilled and enjoy!