How to Make Dairy-Free Pumpkin Pie

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It's the season for pumpkin pie! And pumpkin pie never tastes better than when we make it ourselves with our delicious plant milk. It also means you can control what goes in it and don't end up with a pie loaded with unnecessary additives.

If you want to make a smooth, creamy, and tasty vegan pumpkin pie to enjoy during this fall, read on to learn how to do it in a little over an hour!

First…the crust

Granted, a ton of the pie crusts you find in the store are “accidentally dairy-free,” but what’s the fun in buying one when you can make one at home and get the kids involved?

And just because it’s dairy-free or vegan, doesn’t necessarily mean that pie crust will also be free of other added junk. Making it yourself is the perfect way to ensure you’re getting nothing but the good stuff!

2. Roll out your dough
Spread a tea towel and lightly sprinkle it with extra flour. Push the dough into a ball, take it out of the bowl, and place it on the tea towel. Roll your dough until you have a circle a few inches bigger than your pie dish. This ensures you have enough for the sides and edges and to cut away at the end. Remember you want a consistent thickness, too.

3. Finishing your pie crust
Lift the tea towel and flip your dough into your pie dish. Gently press, so it takes the shape of your pie dish. Next, cut any excess dough away from around the edges and use this to fill any holes that may have appeared. Finally, pinch the edges to form the pie crust. And you're done! If you're often looking for a dairy-free pie crust, bookmark this one to use again and again. If you ever need to bake your crust first, pierce the dough with a fork and bake it for 15 minutes at 450°F.

Making your pumpkin pie filling

To make your pumpkin pie filling, you’ll need:

• 2 ½ cups Pumpkin Puree – this is not the same as pre-made pumpkin pie filling
• ½  cup Elmhurst Unsweetened Plant Milk of your choice
• 4 Tbsp Elmhurst Pumpkin Spice Oat Creamer*
• ¼  cup Brown Sugar or Coconut Sugar
• ¼ cup of Maple Syrup
• 4 Tbsp Arrowroot Powder
• 1 tsp of Vanilla Extract
• ½ tsp Cinnamon
• ¼ tsp Salt
• Your dairy-free pie crust

*If opting to skip the oat creamer, we recommend using our cashew milk for this recipe. Up the amount of milk from ½ cup to ¾ cup, and add 1 tsp of Pumpkin Pie Spice.

How to make your pumpkin pie filling

1. Making the filling
Add all the ingredients to a large bowl. Mix well until you have a consistent mixture. Remember to taste it as you go – but leave some for the pie! Recipes are guides, so add a little extra something if necessary to get it just how you like it.

2. Add it to your pie crust
Pour your perfect pumpkin pie mixture into your pie dish. Use a spatula or knife to spread your filling evenly - you want to have a smooth, level top.

3. Bake your pumpkin pie
Bake your pumpkin pie for about an hour, careful not to overbake. When it’s ready, your crust will be a golden, lightly browned color and the outer edges of your filling set, while the center should still be a bit wobbly.

4. Cool and refrigerate
Set your pumpkin pie to the side and allow it to cool to room temperature. Then, loosely cover and place in your fridge to fully set. Your pie will need a minimum of four hours – leaving it overnight is ideal.

5. Enjoy!
Serve your pumpkin pie to your guests (or keep it to yourself!) as is or top with your favorite vegan whipped cream. Enjoy! Your dairy-free & vegan pumpkin pie will stay fresh in your fridge for 3 – 4 days, meaning you can make it ahead of Thanksgiving or another occasion and give yourself the time to focus on everything else!