DAIRY FREE & LOVING IT

SO Delicious Dairy free is all about options. From the time you get up and make breakfast, to lunch, dinner, snacks and smoothies, we’ve got your day covered in delicious dairy-free alternatives.

Pumpkin Pie

Lee Khatchadourian-Reese, The Vegan Version

Preheat the oven to 350 degrees. Place pie crust in an 8-inch pie pan. Combine pumpkin, coconut milk, sugar, cornstarch, cinnamon, ginger, salt, and allspice in a powerful blender or food processor until smooth. Pour mixture into pie shell and bake for 60-70 minutes. Remove from the oven and place on a cooling rack until completely cooled. Cover in plastic wrap and refrigerate for at least four hours (overnight is better) before serving. Garnish with vegan whipped topping and powdered sugar.

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Ingredients

1 unbaked pie crust
1 can puréed pumpkin
1 cup So Delicious® Unsweetened Coconut Milk
¾ cup raw turbinado sugar
3 tbsp cornstarch
1 tsp cinnamon
½ tsp ground ginger
½ tsp salt
¼ tsp ground allspice
Vegan whipped topping and powdered sugar