Pumpkin Pie, and Dairy-Free Too!

READY IN: 53mins
Recipe by Sarah Chana

The fall winds begin to blow, the streets are covered in fallen leaves, the days get short, and I begin to crave pumpkin pie. This one is super easy, and dairy free/pareve to boot. If you are tired like me, you will use a frozen pie crust and canned cooked pumpkin. If you are more energetic, you will make your own flaky crust, steam your own pumpkin, and feel very virtuous. Either system works.

Top Review by MySonsPersonalChef

I used this recipe last year and changed it up to meet my needs. Heads up- NON DAIRY creamer has MILK protein in it, so if this is for someone with food allergies, I would suggest canned coconut milk, which is what I used. Full fat, not "lite" canned coconut milk works just like regular milk, tastes awesome, and can be whipped in a blender to make non-dairy whipped cream as well! I am partial to the Thai Kitchen brand. :) I also added a bit of nutmeg to the crust (homemade) before baking, in addition to the pie filling. It added a nice flavor! My son was thrilled to have a "safe" dessert to eat last year! <3

Ingredients Nutrition


  1. Whip eggs until frothy.
  2. Beat in sugar, then spices and salt.
  3. Add pumpkin and soy milk and beat until well blended and smooth.
  4. Pour mixture into pie shell.
  5. Bake at 450F for 10 minutes.
  6. reduce heat to 350F and bake for 30 to 35 more minutes.

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