Prep 8 mins
Cook 45 mins
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.
- Whip eggs until frothy.
- Beat in sugar, then spices and salt.
- Add pumpkin and soy milk and beat until well blended and smooth.
- Pour mixture into pie shell.
- Bake at 450F for 10 minutes.
- reduce heat to 350F and bake for 30 to 35 more minutes.
This turned out great! I used unsweetened almond milk and a gluten-free crust made from scratch. I also used cloves instead of nutmeg. I had to bake my pie for 60 minutes to get the center to set. I don't know if it's the kind of milk I used or if it's because I chilled my pie crust before baking. My advice is to keep baking until the middle isn't jiggly anymore.
Great recipe! Did you know you can whip coconut cream. Get coconut milk in a can (asian food section), refrigerate and when you open the can, skim the cream off the top. It can be whipped just like whipping cream. Save the coconut water for smoothies.
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