Thanksgiving is such a magical time, full of warmth, love, and, of course, incredible food! But if you’re looking to keep things dairy-free this year, don’t worry—I’ve got just the recipe that’ll make everyone’s taste buds dance with joy! My dairy-free Thanksgiving pumpkin pie is a crowd-pleaser, so delicious that even those who don’t need to avoid dairy will be coming back for seconds. This pie is rich, creamy, and bursting with that classic pumpkin flavor, thanks to a few simple, wholesome ingredients. Whether you’re hosting a big gathering or just enjoying a cozy dinner at home, this dessert is sure to bring smiles all around. Trust me, you won’t even miss the dairy—it’s that good!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup almond milk (use unsweetened for less sugar)
- 2 cups pumpkin puree (freshly made for the best flavor or canned if you’re short on time)
- 1 cup brown sugar (packed for sweetness)
- 1 teaspoon ground cinnamon (for that cozy fall aroma)
- 1/2 teaspoon ground nutmeg (adds warmth)
- 1/4 teaspoon ground ginger (for a hint of spice)
- 1/4 teaspoon salt (to balance the sweetness)
- 1/4 cup cornstarch (this will help thicken the pie filling)
- 1 teaspoon vanilla extract (for depth of flavor)
- 1 pre-made dairy-free pie crust (store-bought to save time or homemade if you’re feeling ambitious)
How to Prepare Instructions
- First things first, preheat your oven to 350°F (175°C). You want that oven nice and warm, ready to make magic happen!
- In a large mixing bowl, combine the almond milk, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Whisk it all together until it’s a beautiful, smooth mixture—trust me, the aroma will be heavenly!
- Now, let’s thicken things up a bit! Sprinkle in the cornstarch and add the vanilla extract. Whisk again until everything is well blended and silky.
- Carefully pour the pumpkin filling into your pre-made dairy-free pie crust. Don’t worry if it looks a bit full; it’ll settle nicely as it bakes.
- Time to bake! Place your pie in the oven and let it do its thing for 50 to 60 minutes. You’ll know it’s ready when the filling is set in the middle—it shouldn’t jiggle too much!
- Once baked, remove it from the oven and let the pie cool completely before slicing. This helps the flavors meld together and makes for a cleaner slice!
Why You’ll Love This Recipe
- It’s a quick and easy dessert that comes together in just over an hour—perfect for busy Thanksgiving prep!
- Rich and flavorful, this dairy-free pumpkin pie will satisfy everyone, regardless of dietary restrictions.
- The creamy texture and warm spices make it a comforting treat that captures the essence of fall.
- Using almond milk keeps it light yet delicious, so you won’t feel weighed down after indulging.
- With simple ingredients, it’s accessible for home cooks of all levels—no complicated techniques here!
- It’s versatile too! You can easily tweak the spices or add a touch of maple syrup for extra sweetness.
Tips for Success
Alright, let’s make sure your dairy-free pumpkin pie turns out perfectly! First, I can’t stress enough how important it is to whisk your mixture thoroughly. Any lumps in the filling can lead to an uneven texture, and nobody wants that! Also, be careful with the cornstarch—if you add it too quickly, it can clump up. Just sprinkle it in gradually and keep whisking!
Another tip? Let your pie cool fully before slicing; this helps the filling set properly, which means cleaner, prettier slices that are sure to impress! And if you want an extra touch of sweetness, feel free to drizzle some maple syrup over the top just before serving—yum! Lastly, don’t skip the dairy-free whipped cream; it adds a lovely finishing touch and makes this dessert even more special.
Variations
If you want to switch things up a bit with your dairy-free pumpkin pie, I’ve got some fun ideas! Try adding a pinch of allspice or cloves for a deeper spice profile that’ll warm you right up. You can also mix in some chocolate chips for a decadent twist—who doesn’t love chocolate? Another option is to swirl in a bit of coconut cream before baking for an extra layer of richness. Feeling adventurous? Use sweet potato puree instead of pumpkin for a different flavor that’s just as delicious. The possibilities are endless, so get creative and make it your own!
Serving Suggestions
To make your dairy-free Thanksgiving truly special, consider serving your pumpkin pie with a side of dairy-free whipped cream. It adds a light, fluffy texture that complements the rich filling perfectly! You could also pair it with a scoop of dairy-free vanilla ice cream for a delightful contrast in temperature and creaminess. For a festive touch, garnish each slice with a sprinkle of cinnamon or nutmeg, or even some chopped pecans for a bit of crunch. And don’t forget to offer a warm cup of spiced apple cider or a cozy herbal tea alongside—it’s the perfect way to round out this comforting dessert!
Storage & Reheating Instructions
Storing your dairy-free pumpkin pie is a breeze! Once it’s completely cooled, cover it with plastic wrap or transfer it to an airtight container. You can keep it in the refrigerator for up to 5 days. Just make sure it’s well sealed so it doesn’t absorb any funky fridge odors!
If you happen to have leftovers (which is rare in my house!), you can also freeze the pie for up to 2 months. Just slice it first for easy serving later. When you’re ready to enjoy it again, let it thaw in the fridge overnight. No need to reheat, but if you prefer it warm, pop a slice in the microwave for about 20-30 seconds. Enjoy every delicious bite!
Nutritional Information
Alright, let’s talk numbers! Each slice of this delicious dairy-free pumpkin pie packs about 180 calories, making it a guilt-free indulgence. You’ll find it has around 5 grams of fat, 2 grams of protein, and 30 grams of carbs. Plus, it’s got 15 grams of sugar, which keeps it sweet but not overwhelming. Keep in mind, these values are estimates, but they give you a good idea of what you’re enjoying. Perfect for a festive treat without the dairy!
FAQ Section
Can I use a different non-dairy milk?
Absolutely! While almond milk is my go-to, you can use oat milk or coconut milk as well. Just keep in mind that different milks may slightly alter the flavor.
Is this pumpkin pie suitable for vegans?
Yes! This recipe is completely vegan-friendly, so everyone can enjoy it during your dairy-free Thanksgiving feast.
Can I make this pie ahead of time?
Definitely! Make it a day or two in advance and store it in the fridge. It’ll taste even better as the flavors meld together!
What can I serve with this dairy-free pumpkin pie?
I recommend a dollop of dairy-free whipped cream or a scoop of dairy-free ice cream for a delightful pairing. You can also serve it with a side of spiced apple cider for a cozy touch!
How do I know when the pie is done baking?
The filling should be set in the middle. A slight jiggle is okay, but it shouldn’t look liquidy. Let it cool fully for the best texture!
Dairy Free Thanksgiving: 5 Reasons You’ll Love This Pie
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A delicious dairy-free Thanksgiving feast that everyone can enjoy.
Ingredients
- 1 cup almond milk
- 2 cups pumpkin puree
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 pre-made dairy-free pie crust
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix almond milk, pumpkin puree, brown sugar, spices, and salt.
- Add cornstarch and vanilla extract, and mix until smooth.
- Pour the mixture into the pie crust.
- Bake for 50-60 minutes until the filling is set.
- Let cool before serving.
Notes
- Use freshly made pumpkin puree for better flavor.
- Serve with dairy-free whipped cream if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: dairy free thanksgiving, vegan pumpkin pie, dairy free dessert
