Non-Dairy Pumpkin Pie

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.

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Ingredients

Nutrition

Directions

  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!

5 5

Used vanilla soy milk and it came out great!

5 5

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