Dairy Free Pumpkin Pie

It’s almost Thanksgiving for those of us in the US, so I thought I’d share my favorite recipe.  I’m allergic to dairy and have been making this pie for several years.  It was originally found on a Prodigy personal page, which is no longer functioning.  If this was originally your recipe, thank you!  Please let me know who you are so I can credit you or link to your site.

Dairy Free Pumpkin Pie

by Andrea Gideon on Tuesday, November 22, 2011 at 11:43am

1 unbaked pie shell

3/4 cup granulated sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

2 eggs

1 15oz canned pumpkin puree

1 1/2 cup vanilla non-dairy “milk” (I use Almond Breeze)

 

Mix dry ingredient in a bowl.

 

In another bowl, beat eggs lightly.  Stir in pumpkin and dry ingredient mixture.  Slowly pour in the “milk” and stir until blended.

 

Pour into pie shell and bake in a preheated 425F oven for 15 minutes.

 

Reduce temperature to 350F and bake for 40-50 minutes.

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About andreahg

I'm a stay-at-home wife and mom to two boys, a cat and two rough collies. I love to sew and knit with vintage patterns, primarly from the WWII era.
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One Response to Dairy Free Pumpkin Pie

  1. Beth says:

    Thanks for the recipe! My husband is lactose intolerant, so I’m always on the lookout for good non-dairy sweets for him. And a recipe that comes with a personal recommendation is always the best!

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