Dairy Free Pumpkin Pie with Almond Milk
A spiced pumpkin pie with a flaky dairy free crust, a maple sweetened filling, and a silky texture that sets with cornstarch.
Equipment
- 9-inch pie dish
- Rolling Pin
- Large mixing bowl
- Whisk
- Pastry cutter or fork
Ingredients
Main Ingredients
- 1 ¼ cup flour all purpose, whole wheat, or gluten free
- ¼ tsp salt for the crust
- 6 tbsp dairy free butter very cold
- 5 tbsp ice cold water
- 2 ¾ cup pumpkin puree plain, not pie filling
- ¼ cup dark brown sugar
- ¼ cup maple syrup
- ⅓ cup unsweetened almond milk
- 1 tbsp olive oil
- 2 ½ tbsp cornstarch
- 2 tsp pumpkin pie spice
- ¼ tsp coarse sea salt for the filling
Instructions
Cooking
- Make the dough. Mix the flour and salt, cut in the cold dairy free butter, then add the ice water a little at a time until the dough comes together.
- Shape and chill. Roll out the dough, fit it into a pie dish, trim and press the edges, prick the bottom, and refrigerate while you mix the filling.
- Mix the filling. Heat the oven to 350 degrees F, then whisk the pumpkin puree, brown sugar, maple syrup, almond milk, oil, cornstarch, pumpkin pie spice, and sea salt until smooth.
- Bake. Pour the filling into the crust and bake for 50 to 60 minutes until the center is set and the crust is golden.
- Cool. Cool the pie completely on a rack before slicing.
Notes
Substitutions: Use any plain unsweetened dairy free milk, and swap the flour for a gluten free blend if needed.
Tips: Use plain puree, keep the butter very cold, and cover the crust edge with foil if it browns too fast.
Storage: Cover and refrigerate for 3 to 4 days.