Delicious Dairy-Free Pumpkin Pie – a perfectly delicious Thanksgiving pumpkin pie with no dairy added!
Simple. Amazing. Dairy-free. If you guys are looking for a pumpkin pie recipe that is does NOT have sweetened condensed milk (or some other dairy product) in the ingredient list, I am with you. This pie is so delicious and belongs on your Thanksgiving dessert menu!
Can you guys believe Thanksgiving is 2 days away!! I am so pumped. I mean, I already had two Thanksgiving dinners (one when I did a photo shoot for this Herb and Citrus Roasted Turkey and one last weekend with my Mom), but it doesn’t matter. There truly is something special about Thanksgiving dinner. And the Macy’s parade and football and so. many. appetizers. (btw my current favorite app is this Prosciutto-Wrapped Melon + Fresh Basil). I cannot wait to just be with family, chill and cook (And drink some champagne …. obviously).
But about this pie – as many of you know, I am allergic to dairy and have been since I was in high school. Almost all of my recipes are dairy-free (or can be very easily). I also do a ton of Whole30 recipes (you know, when it isn’t the middle of the holidays)…. this pie is not Whole30, but it is worth it ? I mean, come on, it’s Thanksgiving!
This pie solves all my problems and my second favorite Thanksgiving recipe (second to my mom’s famous stuffing…..with gravy).
I hope you guys have an absolutely AMAZING Thanksgiving and that you get to spend it with those you love and that you eat some amazing, amazing food!! Happy Thanksgiving, you guys!
How to Scald Milk:
Note: the recipe calls for scalded almond milk. To scald your almond milk, simply bring to just under a boil (about 180 degrees) and then remove from heat. I would stir fairly frequently to prevent burning. This will make your pumpkin pie lighter and more flavorful!
Another note: feel free to use whatever pie crust you want – I used my mom’s oil-pastry crust, which can be found in this post.
Top your pie with whipped coconut cream (you can actually find this at a lot of grocery stores these days!)
Happy Thanksgiving!
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Love,
E
- Prep your favorite pie crust first and have ready in your pie pan!
- 1½ canned pumpkin
- 1 Teaspoon vanilla
- 3 eggs
- ½ cup finely packed brown sugar
- 1½ Teaspoon pumpkin pie spice
- ½ Teaspoon salt
- 1 cup almond milk
- ½ cup water
- Mix together canned pumpkin, vanilla, 3 eggs, brown sugar, pumpkin pie spice and salt.
- Scald 1 cup almond milk and ½ cup water.
- Combine pumpkin mixture and scalded almond milk.
- Pour into pie crust.
- Bake at 350 for 50 minutes or until center is set put soft.
- Custard will set as it cools.
- Let cool completely.
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