By Becky Hardin
Published Oct 29, 2019
This vegan pumpkin pie recipe is made with almond milk for a delicious and vegan Thanksgiving dessert. Easy to make with simple ingredients, this dairy free holiday recipe is sure to impress your guests. Can be made ahead of time for an easy fuss free fall dessert.
If there’s one thing that screams fall, it’s pumpkin ! Especially pumpkin pie.
It’s the perfect dessert to serve after your Thanksgiving meal and this recipe is so delicious! Perfect if you or any of your guests are vegan or dairy free, and the ones who aren’t won’t know the difference!
Thanks to Almond Breeze Almond milk we are able to make this Dairy Free Pumpkin Pie taste just like a traditional pumpkin pie, but in vegan form! Easier on tummies and with all the nutrition you’ve come to know and love from Almond Breeze.
How to Make This Vegan Pumpkin Pie Recipe
FOR THE CRUST
- Add flour and salt to a large mixing bowl, whisking to combine. Add the butter and use a fork or pastry cutter to incorporate. Don’t overwork.
- Add the cold water a bit at a time until a loose dough comes together. Don’t add more water than you need.
- Lay dough on a piece of plastic wrap sprinkled with flour. Work with your hands to form a disk about 1/2 inch thick. Wrap firmly and keep in the fridge until ready to bake (up to 2 days). When ready to bake, let it warm back up out of the fridge for 10 minutes before use.
FOR THE PIE
- Preheat oven to 350F.
- Add all the pie ingredients to a high powered blender and blend on high until fully smooth.
- Roll out your pie dough on a floured surface and form it around the inside of a pie pan. Press into the bottom and sides slightly to adhere to the pan.
- Pour the pumpkin pie filling into the crust and bake for 60 minutes or until the filling is golden with a few cracks in the top. It should be set, but still slightly jiggly. Remove from the oven and let cool completely on the counter.
- After pie is cool, cover loosely with plastic wrap and keep in the fridge overnight before serving (this will help it be fully set).
- Slice and serve!
What To Serve With Vegan Pumpkin Pie
You can serve this dairy free pumpkin pie with Almondmilk Whipped Cream or just sprinkle with cinnamon sugar. If you do have any leftovers, be sure to keep them in an airtight container in the fridge.
The Best Almondmilk for Dairy Free Pumpkin Pie
I have loved Almond Breeze for a long time. Henry CANNOT get enough of the taste of milk, but sometimes dairy hurts his belly. Almond Breeze is our non-dairy alternative of choice that allows for moms and families to live and lead a healthful, active and better-for-you lifestyle. I know as a mom I’m personally so grateful that I can trust their product as being THE BEST.
Using Almond Breeze Unsweetened Original Almondmilk in this Dairy Free Pumpkin Pie recipe makes sure all the guests at your Thanksgiving party can enjoy dessert even if they have an intolerance to lactose. Thank you Almond Breeze!
Other health benefits of almond milk include:
- Only 30 calories and has no added sugar.
- Excellent source of calcium
- Gluten-free, lactose-free, and has no saturated fat and no cholesterol.
- A refreshing and delicious alternative to dairy that tastes great on its own, with a creamy smooth texture and hint-of-almond taste.
What is in a Dairy Free Pumpkin Pie?
A traditional pumpkin pie is made with eggs and condensed milk, but my vegan version of this holiday classic substitutes these ingredients for a plant based and dairy free dessert. Water is used to bind the crust together instead of eggs, and the condensed milk has been replaced with almond milk. Dairy free butter is used and maple syrup is the natural sweetener. It tastes exactly like a pumpkin pie should!
How far in advance can you make vegan pumpkin pie?
Pumpkin pie is a great dessert to make ahead of time, as it needs time to set. Make this a day before you want to serve it. The pie also freezes really well – once it has cooled to room temperature, wrap it tightly in plastic wrap and foil and freeze. The day before you serve it, simply defrost it the fridge. You can make the pie crust up to 2 days in advance.
Vegan Pumpkin Pie Recipe From Scratch
It really takes no time at all to make a pumpkin pie from scratch, and it tastes so much better than store bought! The crust is a simple mix of flour, salt, vegan butter and water and it takes a matter of minutes for it all to come together. You can use any flour you want for the pie crust so you can easily make it gluten-free too.
Top Tips For Making This Dairy Free Pumpkin Pie Recipe
- Add the water to the dough little by little so it doesn’t become too wet.
- Let the dough sit in the fridge for at least 30 minutes and let it come to room temperature before baking it.
- Let the pie cool completely before transferring it to the fridge.
- Make this pie ahead of time so that it has time to set.
- Use 100% pure pumpkin, i.e. canned or homemade pumpkin puree .
Be sure to check out these other Thanksgiving recipes!
- Instant Pot Turkey Breast Recipe (Easiest Thanksgiving Turkey!)
- Pumpkin Pie Punch (Thanksgiving Punch Idea)
- Simple Oven Roasted Vegetables Recipe
- Wild Rice Sausage Stuffing Recipe
- Crunchy Sweet Potato Casserole with Pecan Topping
Ingredients1x2x3x
FOR THE CRUST
- ▢ 1 1/4 cup flour of your choice can be gluten free, all purpose, or whole wheat
- ▢ 1/4 teaspoon salt
- ▢ 6 tablespoons cold vegan butter
- ▢ 5 tablespoons ice cold water
FOR THE PUMPKIN PIE
- ▢ 2 3/4 cup pumpkin puree NOT pumpkin pie filling
- ▢ 1/4 cup dark brown sugar
- ▢ 1/4 cup maple syrup
- ▢ 1/3 cup Almond Breeze Almondmilk Unsweetened Original
- ▢ 1 tablespoon olive oil
- ▢ 2 1/2 tablespoons cornstarch
- ▢ 2 teaspoons pumpkin pie spice click for homemade version
- ▢ 1/4 teaspoon course sea salt
Instructions
FOR THE CRUST
- Add flour and salt to a large mixing bowl, whisking to combine. Add the butter and use a fork or pastry cutter to incorporate. Don’t overwork.
- Add the cold water a bit at a time until a loose dough comes together. Don’t add more water than you need.
- Lay dough on a piece of plastic wrap sprinkled with flour. Work with your hands to form a disk about 1/2 inch thick. Wrap firmly and keep in the fridge until ready to bake (up to 2 days). When ready to bake, let it warm back up out of the fridge for 10 minutes before use.
FOR THE PIE
- Preheat oven to 350F.
- Add all the pie ingredients to a high powered blender and blend on high until fully smooth.
- Roll out your pie dough on a floured surface and form it around the inside of a pie pan. Press into the bottom and sides slightly to adhere to the pan.
- Pour the pumpkin pie filling into the crust and bake for 60 minutes or until the filling is golden with a few cracks in the top. It should be set, but still slightly jiggly. Remove from the oven and let cool completely on the counter.
- After pie is cool, cover loosely with plastic wrap and keep in the fridge overnight before serving (this will help it be fully set).
- Slice and serve! (You can serve with Almondmilk Whipped Cream or just sprinkle with cinnamon sugar for serving)
Nutrition information is automatically calculated, so should only be used as an approximation.
Vegan Pumpkin Pie Recipe (Dairy Free!)
Ingredients
FOR THE CRUST
- 1 1/4 cup flour of your choice can be gluten free, all purpose, or whole wheat
- 1/4 teaspoon salt
- 6 tablespoons cold vegan butter
- 5 tablespoons ice cold water
FOR THE PUMPKIN PIE
- 2 3/4 cup pumpkin puree NOT pumpkin pie filling
- 1/4 cup dark brown sugar
- 1/4 cup maple syrup
- 1/3 cup Almond Breeze Almondmilk Unsweetened Original
- 1 tablespoon olive oil
- 2 1/2 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice click for homemade version
- 1/4 teaspoon course sea salt
Instructions
FOR THE CRUST
- Add flour and salt to a large mixing bowl, whisking to combine. Add the butter and use a fork or pastry cutter to incorporate. Don’t overwork.
- Add the cold water a bit at a time until a loose dough comes together. Don’t add more water than you need.
- Lay dough on a piece of plastic wrap sprinkled with flour. Work with your hands to form a disk about 1/2 inch thick. Wrap firmly and keep in the fridge until ready to bake (up to 2 days). When ready to bake, let it warm back up out of the fridge for 10 minutes before use.
FOR THE PIE
- Preheat oven to 350F.
- Add all the pie ingredients to a high powered blender and blend on high until fully smooth.
- Roll out your pie dough on a floured surface and form it around the inside of a pie pan. Press into the bottom and sides slightly to adhere to the pan.
- Pour the pumpkin pie filling into the crust and bake for 60 minutes or until the filling is golden with a few cracks in the top. It should be set, but still slightly jiggly. Remove from the oven and let cool completely on the counter.
- After pie is cool, cover loosely with plastic wrap and keep in the fridge overnight before serving (this will help it be fully set).
- Slice and serve! (You can serve with Almondmilk Whipped Cream or just sprinkle with cinnamon sugar for serving)
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
