Dairy-Free, Soy-Free Pumpkin Pie Perfection
Posted by alisa on November 5, 2009 | 32 Comments
Was that dairy-free AND soy-free I said? Yes, I just couldn’t bear another tofu pumpkin pie recipe, so this year I went for a soy-free version that is oh so easy and delicious. Even better, both the filling and the crust use everyday pantry ingredients. Okay, hopefully you don’t keep eggs in your pantry, but you get the idea.
Speaking of eggs, I did attempt to make this pie egg-free / vegan using Bryanna’s recipe as a guide, but no go. The cornstarch-y texture and taste were both too “off” for our tastebuds. However, some good ol’ Ener-G eggs may do the trick. I have never used them, so I can’t vouch, but if you want a tofu-free, egg-free pumpkin pie, it may be worth a test!
If you do use eggs in baking, I can attest that this pumpkin pie recipe is a definite winner. It tastes fantastic and is a great make-ahead option. Growing up, I remember how the famous Libby’s Pumpkin Pie recipe would leave you with a soggy crust when stored overnight, but this recipe keeps a nice firm crust, and refrigerating it allows the flavors to meld … actually both my husband and I preferred it after a night of chilling …
Dairy-Free, Soy-Free Pumpkin Pie
This recipe is Dairy-Free, Soy-Free, Nut-Free, and optionally Gluten-Free. See my notes above on egg-free / vegan.
- 1/2 Cup Brown Sugar, firmly packed
- 1/4 Cup White Sugar
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/4 Teaspoon Ground Nutmeg or Allspice
- 1/4 Teaspoon Ground Cloves
- 1/2 Teaspoon Salt
- 2 Large Eggs
- 1 15-ounce Can Pumpkin Puree
- 1 Teaspoon Vanilla Extract
- 1 Cup Regular Coconut Milk
- 1 Unbaked Pie Shell (see below for my regular or whole wheat recipe, or for a gluten-free option, try this recipe, substituting soy-free Earth Balance for the butter)
Preheat your oven to 425ºF.
Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
Easy Peasy Pie Crust
- 1-1/2 Cups All-Purpose or Whole Wheat Pastry Flour (I used ww pastry flour, and it was still excellent)
- 1-1/2 Teaspoons Sugar
- 1/2 Teaspoon Salt
- 6 Tablespoons Grapeseed or Vegetable Oil
- 3 Tablespoons Cold Water
Combine all of the ingredients, and press the dough into a 9-inch pie pan. Fill and bake as directed above.
Yields 8 dee-licious slices
Blog Events: I am very excited to be submitting this post/recipe to the Holiday Food Fest – Fall Dessert edition at Hoosier Homemade.
Tags: baking, dairy-free, dessert, food allergy-friendly, milk-free, nut-free, recipe, soy-free, vegetarian, whole grain
Filed Under: Alisa's Recipes
Comments (32)
LOVE this version!
[...] This post was mentioned on Twitter by Mary Martin, Alisa Fleming and Alisa Fleming, Grains. Grains said: One Frugal Foodie » Dairy-Free, Soy-Free Pumpkin Pie Perfection http://tinyurl.com/yfpsn2m [...]
Thank you so much for this. Now I know what I can bring to thanksgiving!
I made a gluten, dairy, egg, soy free, vegan pie –both filling and crust–last week. Love that you’re featuring allergen-free recipes. Here was what I came up with. Mine’s no-bake.
http://www.loveveggiesandyoga.com/2009/11/vegan-no-bake-pumpkin-pie-gluten-soy.html
If nothing else the crust is an all purpose 5 min at home thing so you never have to buy a pie shell again. Well, I cant eat gluten so I wont ever buy one again LOL
Very cool, interesting to make soy free too. I bet my sis would like this so maybe I will pass this recipe along to her.
this recipe looks great! i’ll have to try creating it (without eggs) for thanksgiving…
Hey Alisa,
I just made a pumpkin pie this weekend with an AMAZING crust from a vegan cookbook I have. It was literally just:
2 cups rolled oats
1/4 cup sweetener (I use agave nectar)
1/4 cup oil (I use coconut)
1 tsp cinnamon
That’s it! You just prebake the crust at 350F for 10 minutes before you fill it with the pumpkin part … and it turns out amazingly. Awesome texture and flavour!
This pie looks perfect! I am going to try it with egg replacer and see if it works out.
Can’t wait to try it. I tweeted it too!
That pie looks amazing! I’ve been hearing alot about coconut milk. Thanks for joining in the fun at the Holiday Food Fest! I hope you plan on joining us next Thurs. too.
~Liz
Pumpkin pie is one of my weaknesses, especially this time of year – yours looks delicious!
Hi Alisa,
Your pie looks super yummy! For an egg-free pumpkin pie I use a combination of arrowroot powder and agar flakes. The trick is to have the pumpkin hot when blending it with the agar. I also use cashew cream to replace the dairy. Anyways, just thought you might want to know of more options! -Ali
Thanks Leora, Avery, and Ali, your suggestions all sound great!
Also, I forgot to note, if you want to use an all natural sweetener, you should be able to sub evaporated cane juice, maple sugar, or palm sugar for the sugar (though they will produce a slightly less sweet pie). I will need to do some testing before I can confirm on the success of liquid sweeteners though.
This sounds too delicious! I love the use of coconut milk in it. I bet it gave it such a great flavor.
ooh, i love the coconut milk addition to this pie! i don’t think i can convince my mom to switch up her beloved pumpkin chiffon
i’ll have to try it another time!
Yum! This sounds delicious! Gorgeous pie =D.
I’m so glad you made it soy free!! It looks terrific and with coconut milk, I know it tastes fabulous. I love Leora’s suggestion on a crust made from oats.
Thanks for sharing your recipe!
Shirley
Heaven on a plate!
[...] dairy-free/soy-free pumpkin pie recipe wasn’t ready when Megan was putting the recipes together, but you will find my Pumpkin [...]
[...] Foods Rock Red Velvet Cake Candle from http://www.etsy.com/shop/countrycandles goes to Alisa at One Frugal Foodie Please get in touch with Liz at Hoosier Homemade to claim your [...]
My niece who is allergic to soy (and so many other things) will be coming for Thanksgiving, so I’m going to give this a try! Thanks!
(For those with food allergies, please read about BAX 3000 therapy. I’m trying it now and if it works for me, I’m going to recommend it to my niece to relieve the symptoms of her allergies. http://www.biovedawellness.com
Thanks!
Jennifer
Forgot to ask, where can I find coconut milk? Can I find it in a regular grocery store?
Thanks!
Love the photos here! The lighting is beautiful!
Yum, baking is so hard free of the Big Bad 8, this looks just delicious!
[...] pumpkin pie (vegan and soy-free with a gluten-free crust) [...]
[...] I want my niece to feel welcome so I’ll limit the spices on the turkey (she’s allergic to pepper) and use whole, fresh foods throughout the allergy-free meal. I love to make homemade macaroni and cheese at Thanksgiving and Christmas, but this year I’ll be looking for a recipe that uses only white cheeses since cheddar contains food coloring. We’ll splurge on clear soda (minimal food coloring) and homemade whipped cream (no preservatives) for the soy free pumpkin pie I found here. [...]
Hi! I wanted to let Frugal Foodie know that I referenced this recipe in my guest blog for BioVeda Wellness! You can check it out at the link below. It’s about having an allergy-free Thanksgiving feast!
http://biovedawellness.com/2009/11/allergy-free-thanksgiving-feast/
Thanks again for the recipe!
Jennifer
Looks like BioVeda already posted it! Sorry for the duplicate!
Jennifer
This was really yummy! I did 1 and 1/2 of the recipe, and used Wild Oats Pie Crust Recipe cuz I heard it was really good. I can’t wait to taste it tomorrow to see if it tastes even better!
[...] had super high hopes for this pie from one frugal foodie, especially as it involved coconut milk and that intrigued me. unfortunately, my lack of eggs made [...]
I made this for thankgsiving yesterday and everyone enjoyed it! I wasn’t sure about the baking time…I baked for 75 minutes after turning down to 350 degrees as it just didn’t seem done yet (and knife inserted wasn’t close to coming out clean). The next day, it still seemed like maybe it could have cooked a few minutes longer? But could just be the difference of using coconut milk. I’m really happy I could eat some pumpkin pie this year, as my breastfeeding boy doesn’t like either soy or dairy. Thank for sharing the recipe!
Great recipe. I made it with my gluten-free dairy-free soy free pie crust (Palm tree oil shortening is the key).
My roommate loved it.