Dairy-Free Soy-Free Pumpkin Pie
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!
Servings Prep Time
8-10slices 10minutes
Cook Time
65-75minutes
Servings Prep Time
8-10slices 10minutes
Cook Time
65-75minutes
Ingredients
Instructions
  1. Gather your ingredients and preheat oven to 375 degrees F
  2. Beat the 1 egg and egg yolks in a small bowl.
  3. Mix all of the ingredients, included eggs you already beat, in a large bowl and whisk by hand until blended well.
  4. Pour into a pre-baked pie crust that has cooled (click below or above for Kitchen Gone Rogue’s dairy-free pie crust recipe).
  5. “Tent” the pie crust with strips of aluminum foil to cover just the crust OR (much easier) use a metal pie crust shield
  6. 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!
Recipe Notes

Click here to find Kitchen Gone Rogue’s dairy-free pie crust recipe.

© Kitchen Gone Rogue. www.kitchengonerogue.com

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