Dairy-Free, Soy-Free Pumpkin Pie Perfection
Posted by alisa on November 5, 2009 | 71 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 Canned Coconut Milk (this is the stuff sold in the Asian section of most grocers – I use the full-fat version, but have received feedback from people that the Lite canned version works well too)
- 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 submitted this post/recipe to the Holiday Food Fest – Fall Dessert edition at Hoosier Homemade.
- I submitted this recipe (the gluten-free crust version!) to A Gluten-Free Holiday – Desserts at Simply Sugar & Gluten-Free
Tags: baking, dairy-free, dessert, food allergy-friendly, milk-free, nut-free, recipe, soy-free, vegetarian, whole grain
Filed Under: Alisa's Recipes
Comments (71)
THANK YOU!! Made this last night and it turned out absolutely amazing, it was my practice run before thanksgiving which this year will be entirely dairy/soy free so i can eat everything!!!(breastfeeding and the little mans allergic).
thanks again..i’m headed for another slice right now!
Glad you like the recipe Trinidy! Now I’m craving pumpkin pie. May need to make it again myself.
I hope youer whole family adores it.
Going to make this for Thanksgiving!
Hi, looks yuuumy! the link to Bryanna’s recipe is not working, was it by chance flax “eggs” or chia “eggs”. Just curious. thanks, tracy
Thanks for the heads up Tracy, I fixed the link. Bryanna’s version uses cornstarch for the egg. I don’t think a flax or chia egg would work well, since binding isn’t the issue with the pie (it’s cohesive enough from the pumpkin itself) but rather firmness and “fluff.”
Im so excited to try this! I’m dairy free due to an allergy that appeared out of no where after a pregnancy. So, this is my first thanksgiving and I’m trying to make a traditional dinner, without a very traditional ingreadient…milk!! I’m looking forward to not having to sacrifice my pie!!
Could I make this pie with soy milk? My severly milk allergic son has never had coconut milk before.
Rachel, I haven’t tested it with soymilk, so I can’t guarantee. It should work okay, but won’t be as rich and may not thicken as well. That said, I’ve seen many recipes for pumpkin pie that use soymilk, and I have successfully made this recipe with both full fat and lite coconut milk.
Can you use olive oil instead of vegtable oil or vegtable shortning?
Crystal, I assume you are referring to in the crust? If so, any baking oil in general should work as they all have similar profiles (14g of fat per Tablespoon). It may just cause slight variation in flavor, which could always be good, depending on the flavor you like! I would recommend an extra-light or light olive oil though, extra-virgin olive oil can have a strong, grassy flavor that doesn’t always go with delicate baked goods.
I made this in a Manna From Anna Pie crust and it looks great! I also made my egg-free version and we’ll see which wins out. Yummy!
-Sea
[...] from Alisa Cooks. 1/2 cup brown sugar, firmly packed 1/4 cup white sugar 1 tsp. ground cinnamon 1/2 tsp. ground [...]
For the first time ever my dairy allergic daughter was able to eat pumpkin pie! And she loved it, as did everyone else who ate it. I tweaked it just a bit by adding an extra egg white and about a 1/2 TBS of corn starch. The texture was absolutely identical to traditional pumpkin pie. Can not wait to make this again (and again, and again, and again…)!!!
I have made these twice and rave reviews. And shared it with Kim who commented above! I too tweaked it some and subbed 3/4 cup coconut crystals for the white and brown sugar and used 3 large eggs in mine. so wonderful to have dairy free without the soy since I can’t have either!!
Thanks so much!!
Thank you so much for this recipe! I’ve been bummed out for a long time about all the pre-made pumpkin pies at the grocery store, since they always have milk even when the fruit ones don’t. I made this for Thanksgiving and it was perfect! Tasted just like the ones with milk I used to be able to eat, and my husband loved it too.
I substituted stevia for the white sugar, and it worked perfectly. Next time I’ll try substituting it for all the sugar to see how that goes. Now I just have to find a good one with soy for family gatherings, since my sister-in-law is allergic to coconut, and my niece might be too. Thank again!!!
I just want to say, “Thank you” AGAIN! This recipe is just AMAZING!!! I have made it 5 times in the last year! It’s past New Year’s, but, I don’t care. This pie is SOOO good and soo guiltless (I use xylitol sweetener). I also tried stevia. The taste was great, but it did cause the pie to pull away from the crust. Thank you thank you!
That’s so awesome Adelaide! Glad you have been enjoying it. Thanks so much for the feedback on the xylitol and stevia. These are two sweeteners I’ve been experimenting with lately, but I’m still a newbie, so it’s great to know what has worked!