Irresistible Pumpkin Pie


The Vegan Connection created this delightful and irrestistible pumpkin pie recipe.

Special Diet Notes: Irresistible Pumpkin Pie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Optionally nut-free.

Irresistible Pumpkin Pie
  • 2 cups canned pumpkin, solid-pack
  • 1 cup dairy-free milk beverage
  • ¾ cup brown sugar
  • ¼ cup cornstarch
  • 1 tablespoon molasses or blackstrap molasses
  • 1 teaspoon cinnamon, grounded
  • 1 teaspoon vanilla
  • ½ teaspoon ginger, ground
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon allspice or cloves, grounded
  • 9" unbaked pastry crust
  1. In a blender, combine all ingredients.
  2. Pour the filling into the pastry crust and bake at 350 degrees F. for 60 minutes, covering the edges with foil if they begin to brown too quickly.
  3. Cool on a rack, cover, and refrigerate overnight before serving (It needs a day to set really well).


About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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