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Non-Dairy Pumpkin Pie

Non-Dairy Pumpkin Pie created by JavaBird

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.

Ready In:
1hr 5mins
Serves:
Yields:
Units:

ingredients

directions

  • Put first 4 ingerdients in a blender and blend together.
  • Mix dry ingredients together in a bowl and then add to blender.
  • Blend until smooth.
  • Pour into a 9-inch unbaked pie shell.
  • Bake in preheated oven at 425 degrees for 15 minutes. Then turn down
  • heat to 350 degrees and bake 40-50 minutes or until knife inserted inches.
  • center comes out clean.
  • Cool for a couple of hours. Serve and refrigerate any left overs.
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"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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  1. Saralaya
    I LOVE the non-dairy recipe... Thank you!
    Reply
  2. Nelsonhanser
    Used vanilla soy milk and it came out great!
    Reply
  3. JavaBird
    Non-Dairy Pumpkin Pie Created by JavaBird
    Reply
  4. JavaBird
    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. <br/><br/>I compared this recipe against #340474 and #399825
    Reply
  5. JavaBird
    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. <br/><br/>I compared this recipe against #340474 and #399825
    Reply
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