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



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Comments

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

    Thanks!

  2. What about those who want it vegan? Do you use flax seed and water to subsitute for eggs?

    Thanks!

    Gail

    • 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

  3. 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

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