Pumpkin Pie: Finally Got It

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Making a pumpkin pie without dairy products can be a challenge. This year I combined two recipes and got one that works well.

Pumpkin Pie

Makes two 9″ pies.

Preheat oven to 375° F

Ingredients:

2 unbaked pie shells – single crust 9″

  • 2 – 15 ounce cans pumpkin
  • 4 large eggs
  • 2 1/2 cups unsweetened soymilk (used the 1/2 cup of soymilk to rinse pumpkin out of bottom of cans)
  • 1/2 tsp. cloves
  • 1 1/2 tsp cinnamon
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar

Combine bulleted ingredients in a large mixing bowl and mix well. Pour equal amounts into the two unbaked pie dough shells. Bake for 45 to 50 minutes at 375° F, or until a knife inserted into the filling comes out clean.

This entry was posted in Dessert.

3 comments

  1. jmke says:

    I like the idea of a non-dairy pumpkin pie recipe but as I’m also following a low FODMAP diet, I shouldn’t use soymilk. Do you think this will work with almond or coconut milk? Also, could the ingredients be halved to make just one pie? Thanks.

    • admin says:

      Yes, it can be halved. I’m sure almond or coconut milk would work just as well, but you might have to adjust the sweeteners.

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