Non-Dairy Pumpkin Pie Recipe

Name: Non-Dairy Pumpkin Pie
Yield: 4 servings
Cuisine: American
Ingredients: 1 (15 ounce) can pumpkin puree (not pumpin pie filling); 11 ounces soymilk; 2 large eggs (plus); 1 large egg white; 1 teaspoon cornstarch; 3/4 cup white sugar; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/4 - 1/2 teaspoon ginger; 1/4 teaspoon clove (I like to go light on the cloves)

Servings: persons

1 (15 ounce) can pumpkin puree (not pumpin pie filling)
11 ounces soymilk
2 large eggs (plus)
1 large egg white
1 teaspoon cornstarch
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 - 1/2 teaspoon ginger
1/4 teaspoon clove (I like to go light on the cloves)

1
Put first 4 ingerdients in a blender and blend together.
2
Mix dry ingredients together in a bowl and then add to blender.
3
Blend until smooth.
4
Pour into a 9-inch unbaked pie shell.
5
Bake in preheated oven at 425 degrees for 15 minutes. Then turn down
6
heat to 350 degrees and bake 40-50 minutes or until knife inserted inches.
7
center comes out clean.
8
Cool for a couple of hours. Serve and refrigerate any left overs.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (15 ounce) can pumpkin puree (not pumpin pie filling), 11 ounces soymilk, 2 large eggs (plus), 1 large egg white, and more.

Yes, Non-Dairy Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Non-Dairy Pumpkin Pie

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