Have a dairy allergy? Soy allergy? Lactose-intolerance? Family member and/or holiday guest who does? This dairy-free soy-free pumpkin pie is the stuff holiday dessert dreams are made of … and no one will know that it is “free” of anything!
Twenty-plus years ago, when an allergy prick test revealed the cause of all my misery (a 6-month sinus infection that wouldn’t let go, migraines and chronic sinus problems that had been ongoing for years), I sat in the examining room and cried. DAIRY!??? I’m allergic to anything and everything made from cow’s milk!?!? No more milk, cheese, ice cream, cheesecake, pumpkin pie? I quickly learned that the list was much, much, much longer than that. When the holiday season rolled around a month later, I found a tofu-based dairy-free pumpkin pie recipe in a vegetarian cookbook, so I made it for myself plus a regular one for my family. Mine was ok. Family members brave enough to try it said it was gross. I opted to go without pumpkin pie for more than a decade and then decided to give it another try. And another try and another until I reached my goal: to create ONE dairy-free pumpkin pie that I could serve to everyone at the holidays that did NOT taste like it was “free” of anything! I finally succeeded with THIS dairy-free soy-free pumpkin pie, which is baked in my dairy-free pie crust.
If you use a gluten-free crust, then this pie will also be gluten-free! 🙂
This dairy-free pumpkin pie recipe is dedicated to all my fellow pumpkin pie lovers who miss or have never been able to have pumpkin pie. Treat yourself, your loved one or other guest by making this. You won’t regret it. 🙂
I can’t forget about the pie crust! It needs to be dairy-free too. You can find my time-tested (and my mom-tested and approved) pie crust by clicking here.