Autumn Recipes: Dairy Free Pumpkin Pie

Dairy Free Pumpkin Pie Recipe


Enjoy a dairy free (and equally flavorful) rendition of this classic Thanksgiving dessert!

Enjoy a dairy free (and equally flavorful) rendition of this classic Thanksgiving dessert!

Ingredients for Crust:

You may also use a standard unbaked pie crust for this recipe!

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 Tablespoons melted butter (I prefer Earth Balance’s vegan buttery sticks)
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg
  • pinch of clove

 Ingredients for Pumpkin Filling:

  • 2 eggs (for a truly vegan twist, substitute eggs for 4 Tablespoons water + 2 Tablespoons Oil + 4 teaspoons baking powder)
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 1 3/4 cup pumpkin puree
  • 1 cup soy milk

Directions for Crust

  1. Stir together graham cracker crumbs, sugar, butter, and spices until combined.
  2. Press mixture into a 9″ pie plate and refrigerate for 1 hour.

Directions for Filling

  1. Preheat oven to 450 F / 230 C.
  2. Beat together eggs (or egg substitute), brown sugar, cinnamon, nutmeg, ginger, and salt.
  3. Add in pumpkin and soy milk and beat until smooth.
  4. Pour mixture into your pie shell.
  5. Bake in preheated oven for 10 minutes, then reduce heat to 350 F / 175 C and continue cooking for 30 – 35 minutes.
  6. When an inserted cake tester or knife comes out clean, your dairy free pumpkin pie is done!
  7. Let your pie cool completely before enjoying!

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