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Dairy Free Pumpkin Pie Recipe With Almond Milk

Thanksgiving is just around the corner, and pumpkin pie is a staple dessert on the menu. However, for those who are lactose intolerant or allergic to dairy, enjoying a slice of pumpkin pie can be a challenge. Fear not, because we have a delicious dairy-free pumpkin pie recipe that uses almond milk instead. This recipe will not only satisfy your sweet tooth but also cater to your dietary restrictions.

Ingredients

For the pie crust:

  • 1 1/2 cups of all-purpose flour
  • 1/2 tsp of salt
  • 1/2 cup of vegetable shortening
  • 4-6 tbsp of ice water

For the filling:

  • 1 can (15 oz) of pumpkin puree
  • 3/4 cup of brown sugar
  • 1/2 tsp of salt
  • 1 tsp of ground cinnamon
  • 1/2 tsp of ground ginger
  • 1/4 tsp of ground cloves
  • 3 eggs
  • 1 cup of unsweetened almond milk
Ingredients For Pumpkin Pie

Instructions

Pie crust:

  1. Preheat the oven to 375°F.
  2. In a bowl, mix together the flour and salt.
  3. Cut in the vegetable shortening with a pastry cutter or fork until the mixture resembles coarse crumbs.
  4. Add ice water, 1 tablespoon at a time, until the dough comes together in a ball.
  5. Roll out the dough on a floured surface and transfer it to a 9-inch pie dish.
  6. Trim the edges and prick the bottom with a fork.
  7. Bake the crust for 15 minutes or until lightly golden. Set aside.

Pie filling:

  1. In a bowl, mix together the pumpkin puree, brown sugar, salt, cinnamon, ginger, and cloves.
  2. Add the eggs and almond milk and whisk until everything is well combined.
  3. Pour the mixture into the pre-baked pie crust.
  4. Bake for 45-50 minutes or until the filling is set.
  5. Let the pie cool completely before serving.
Pumpkin Pie Filling

Conclusion

This dairy-free pumpkin pie recipe is easy to make and tastes just as good as the traditional version. The almond milk adds a subtle nutty flavor that complements the pumpkin spice perfectly. Serve it with a dollop of whipped coconut cream for a vegan and dairy-free option. Enjoy!

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