Have a dairy allergy? Soy allergy? Lactose-intolerance? Family member and/or holiday guest who does? This dairy-free soy-free pumpkin pie is the stuff holiday dessert dreams are made of … and no one will know that it is “free” of anything!
Twenty-plus years ago, when an allergy prick test revealed the cause of all my misery (a 6-month sinus infection that wouldn’t let go, migraines and chronic sinus problems that had been ongoing for years), I sat in the examining room and cried. DAIRY!??? I’m allergic to anything and everything made from cow’s milk!?!? No more milk, cheese, ice cream, cheesecake, pumpkin pie? I quickly learned that the list was much, much, much longer than that. When the holiday season rolled around a month later, I found a tofu-based dairy-free pumpkin pie recipe in a vegetarian cookbook, so I made it for myself plus a regular one for my family. Mine was ok. Family members brave enough to try it said it was gross. I opted to go without pumpkin pie for more than a decade and then decided to give it another try. And another try and another until I reached my goal: to create ONE dairy-free pumpkin pie that I could serve to everyone at the holidays that did NOT taste like it was “free” of anything! I finally succeeded with THIS dairy-free soy-free pumpkin pie, which is baked in my dairy-free pie crust.
If you use a gluten-free crust, then this pie will also be gluten-free! 🙂
This dairy-free pumpkin pie recipe is dedicated to all my fellow pumpkin pie lovers who miss or have never been able to have pumpkin pie. Treat yourself, your loved one or other guest by making this. You won’t regret it. 🙂
I can’t forget about the pie crust! It needs to be dairy-free too. You can find my time-tested (and my mom-tested and approved) pie crust by clicking here.
| Prep Time | 10 minutes |
| Cook Time | 65-75 minutes |
| Servings |
slices
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- 1 can pumpkin
- 1 large whole egg
- 2 large egg yolks
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 1/4 cup can of cococnut milk (not a lite version)
- 1 1/2 Tbsp cornstarch
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt
- 1/4 tsp allspice
- 1/4 tsp ground cloves
Ingredients
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|
- Gather your ingredients and preheat oven to 375 degrees F
- Beat the 1 egg and egg yolks in a small bowl.
- Mix all of the ingredients, included eggs you already beat, in a large bowl and whisk by hand until blended well.
- Pour into a pre-baked pie crust that has cooled (click below or above for Kitchen Gone Rogue's dairy-free pie crust recipe).
- "Tent" the pie crust with strips of aluminum foil to cover just the crust OR (much easier) use a metal pie crust shield
- Bake at 375 for 15 minutes; reduce temp to 325 and bake 40-50 minutes or until knife comes out clean in center and pie is still slightly jiggly in the middle (a solid jiggle, not a liquidy one). Let it cool and enjoy! Top it with my dairy-free whipped topping if you like (click the link above or below for it). Enjoy!
Click here to find Kitchen Gone Rogue's dairy-free pie crust recipe.
© Kitchen Gone Rogue. www.kitchengonerogue.com
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