Non-Dairy Pumpkin Pie

This is a recipe I came up with because our son loves pumpkin pie and has a total milk allergy. Everyone in the family eats it and really likes it. It taste like regular pumpkin pie.

  • 3/4 cup sugar
  • 1 heaping tsp. cornstarch
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp.cloves
  • 2 eggs + 1 egg white
  • 1 can of pumpkin (not pumpkin pie filling)
  • 11 oz. of soy milk
  • 1 unbaked pie crust

MIX sugar, cornstarch, salt, cinnamon, ginger and cloves in small bowl.
Beat eggs and egg white in large bowl with whip or fork. Stir in pumpkin and sugar-spice mixture. Gradually add soy milk and stir until mixed in.
BAKE in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees;bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack. Refrigerate left overs.

Cover edge of crust with foil half way through baking to keep crust edge from getting to brown.

pumpkin-pie

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Comments

  1. Amy says

    This was a great recipe. My mom is allergic to dairy and this came out wonderful! I substituted oat milk instead of soy!

    Thanks!

    • CharlieAnn says

      So sorry I haven’t answered you, but have had a family member who has been very ill and is getting better I am praying.
      I have never made it total vegan, but my sister did and used Ener-G Egg Replacer and total me she had to bake it longer. Although she didn’t tell me how much longer.
      Sorry Iam late in answering you.
      CharlieAnn

  2. LIza says

    I was wondering what size can of Pumpkin do you used?
    I would like to make this recipe tomorrow for Thanksgiving.

    Happy Holidays.
    Liza

    • CharlieAnn says

      Sorry I did not answer you before now, but have had a family member who has been very ill and is finally on the mend I am praying.
      I use a 16 oz. can.
      So sorry.
      CharlieAnn

  3. Sherri Petersen says

    Could this be made with Almond or Coconut Milk rather than with Soy Milk?? Both my daughter and I have low Thyroid, and have been told not to consume soy products such as Tofu or Soy milk. As I also have a lactose intolerance, I try to avoid dairy whenever possible; hence almond or coconut milk!! I’d really appreciate an answer!! Thanks ever so much!!

    • says

      I think it would work just fine with either. Since Almond Milk has a similar consistency to soy milk, I would try that first. With coconut milk, you may want to dilute it with some water first. Rice milk would be another good alternative.

      • Charlieann says

        I found out with rice milk you may have to bake longer or add extra corn starch. An almond milk works great.

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