Dairy-Free Pumpkin Delight
Roman Vak
over 1 year ago
A delicious and creamy pumpkin dessert that is completely dairy-free. Perfect for those with lactose intolerance or dairy allergies.
Cooking Time
4 hours
Serving Size
8 servings
Nutrition Per Serving
Cal
250
Protein
2g
Fat
15g
Sat Fat
10g
Carbs
28g
Chole
0mg
Fiber
3g
Sugar
15g
Sodium
150mg
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
Instructions
- In a medium saucepan, combine the pumpkin puree, coconut milk, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir well to combine.
- In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and stir until well combined.
- Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Reduce the heat to low and continue to cook for an additional 2 minutes, stirring constantly.
- Remove the saucepan from the heat and let the mixture cool slightly.
- In a separate bowl, combine the crushed graham crackers and melted coconut oil. Stir until the mixture resembles wet sand.
- Press the graham cracker mixture into the bottom of a 9x9-inch baking dish to form the crust.
- Pour the pumpkin mixture over the crust and spread it out evenly.
- Sprinkle the chopped pecans over the top of the pumpkin mixture.
- Refrigerate the dessert for at least 4 hours, or until set.
- Serve chilled and enjoy!
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