It has been seven years since I’ve been able to eat my grandma’s yummy pumpkin pie, but this year I made my own dairy-free, nut-free pumpkin pie…and I’ve got to say, it was delicious! I actually just ate a piece of the pie before I sat down to write this.
My husband is the best taste-tester because he does not have any food allergies or restrictions – so if he loves it, then we are good! And thankfully he loved this too. For this recipe, the dairy is substituted with full fat coconut milk. You can taste a hint of the coconut milk when you eat it, but it works really well with the flavors, and the texture is exactly the same as normal pumpkin pie.
I made both the pie and the crust from scratch, and I’m sharing the recipes for both here.
(eggless, nut-free, and dairy-free)
- 1 1/2 cup all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. sugar
- 1/2 cup and 1 T. vegetable shortening
- 1/4 cup soy milk
**I doubled the recipe in order to make the turkey decoration for the top of the pie.
- Mix together flour, salt, and sugar.
- Cut the vegetable shortening in cubes and add into mix. Use fork to combine shortening and mix into a crumbly texture.
- Slowly add milk to mix and use fork to combine. (Try not to over-mix!)
- Put in fridge until ready to spread into pie pan.
Pumpkin Pie Filling
(nut-free, and dairy-free)
- 15oz. can pumpkin puree
- 3 eggs
- 12oz. full fat coconut milk
- 3/4 cup granulated sugar
- 2 tsp. pumpkin pie spice
- 1/2 tsp. vanilla extract
- pinch of salt
- Preheat oven to 425 degrees.
- Mix pumpkin, sugar, eggs, spices, vanilla, and salt.
- Shake coconut milk, and mix in slowly.
- Pour mix into pie crust, and bake for 15 minutes.
- Reduce temperature to 375 degrees and bake for about 40 minutes.
**For the turkey decoration, I baked the turkey on a separate pan for the last 15 minutes that the pie was baking. In the last 5 minutes, the pie filling was hard enough to place the turkey on top, and brown.
Fresh out of the oven!!