Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

This recipe came about, because pumpkin pie is are sons favorite and he can not have any dairy. I have served it for Thanksgiving get togethers and everyone thought it was regular pumpkin pie.

Ingredients Nutrition


  1. Put first 4 ingerdients in a blender and blend together.
  2. Mix dry ingredients together in a bowl and then add to blender.
  3. Blend until smooth.
  4. Pour into a 9-inch unbaked pie shell.
  5. Bake in preheated oven at 425 degrees for 15 minutes. Then turn down
  6. heat to 350 degrees and bake 40-50 minutes or until knife inserted inches.
  7. center comes out clean.
  8. Cool for a couple of hours. Serve and refrigerate any left overs.


Most Helpful

I LOVE the non-dairy recipe... Thank you!

Saralaya November 28, 2013

Used vanilla soy milk and it came out great!

Nelsonhanser October 27, 2012

This is one of three non-diary pumpkin pie recipes that I tried. Overall, I liked this one best as it tasted like a classic with-diary pumpkin pie. I used fresh pumpkin instead of canned puree, which made the the recipe a little more watery. It required longer cooking time and was a little softer than I prefer. The second time I made it, I added an extra egg to increase the firmness. It has a good texture and really nice flavor.

I compared this recipe against #340474 and #399825

JavaBird November 30, 2011

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