Q: June – It seems like every recommended pumpkin pie recipe that is dairy-free is made with tofu. Do you have a good soy-free recipe?
A: Alisa – I received this question so many times during the holidays last year that I knew it was a must for me to be prepared with a good, reliable milk-free and soy-free recipe before Thanksgiving this year. So after a few rounds of pumpkin pie trials, I have a recipe for what my family thinks is one of the most delicious pumpkin pies they have ever had, dairy-free or not.
As an added bonus, this recipe uses everyday ingredients 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.
For additional dairy-free holiday dessert options, you can enjoy more of my recipes in Go Dairy Free: The Guide and Cookbook and reader recipes in our Dessert Recipes section. Need Go Dairy Free now? Order the E-Book for immediate delivery or download it to your Kindle.
Special Diet Notes: Dairy-Free, Soy-Free Pumpkin Pie
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
Egg-Free / Vegan Option: Please note, I did attempt to make this pie dairy-free, soy-free pumpkin pie recipe egg-free / vegan, too, using Bryanna’s recipe as a guide, but it was a no go. The cornstarch-y texture and taste were both too “off” for our tastebuds. However, you may try using Ener-G “eggs.” I have heard they work pretty well in pies, though I have not tested this method (see the comments in this post below – others have successfully trialed this recipe egg-free). You can also see the comments where I posted it on Alisa Cooks.
- 1-1/2 cups all-purpose or whole wheat pastry flour
- 1-1/2 teaspoons sugar
- ½ teaspoon salt
- 6 tablespoons grapeseed, rice bran, or non-GMO canola oil
- 3 tablespoons cold water
- ½ cup brown sugar, firmly packed
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg or allspice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 large eggs
- 1 15-ounce can pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup regular canned coconut milk (I use the full-fat version)
- 1 unbaked pie shell (see below for my regular or whole wheat easy and flaky pie crust recipe, for the popular Pamela's gluten-free pie crust recipe, or for another gluten-free option, try this recipe, substituting soy-free non-hydrogenated shortening or Earth Balance buttery spread for the butter)
- Combine all of the ingredients in a medium bowl to form dough.
- Press the dough into a 9-inch pie pan.
- 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.
- 1 bag (3½ cups) Pamela's Gluten-Free Bread Mix (do not use the yeast packet)
- 8 tablespoons (1/2 cup) dairy-free buttery sticks (like Earth Balance Soy-Free)
- 8 tablespoons (1/2 cup) palm shortening (like Spectrum or Nutiva)*
- ½ cup ice water
- Pour the bread mix into a bowl or food processor. Cut buttery sticks and shortening into flour mixture using two knives, a pastry blender, or by pulsing your food processor until pea-sized pieces form.
- Slowly add the ice water until the dough comes together, and is not sticky. Add 1 teaspoon additional water if too dry.
- Roll out half of the dough between two sheets of parchment or wax paper. Peel the top paper off the dough and invert into a pie dish. Peel off the second sheet of paper. Gently press the dough into the pie dish and crimp the edges.
- Repeat the step above with the remaining dough to make the 2nd crust.
- Bake as indicated in the recipe above, or bake unfilled in a 350°F oven on bottom rack for 28 to 30 minutes.