I am here to treat you to a non diary pumpkin pie recipe!
My 5 year old has a milk allergy, milk makes her break out in hives and because of this she’s had to miss out on some of her favorite foods. Including pumpkin pie, until now!!
I did some experimenting and found the best way to make a non dairy pumpkin pie and it’s super easy!
Pillsbury makes a dairy free premade pie crust, which makes life easier because I could use crisco and make a homemade pie crust, but really, who has time for that? 😉
1 can (12-15oz) pumpkin purée
2 large eggs
1.5 cups Blue Diamond Half Almond Half Coconut Milk Blend (though I’m pretty sure any milk substitute would do)
1 tablespoon pumpkin pie spice ( or 1 tsp of each cinnamon, nutmeg, ginger)
1 cup Truvia baking blend (or 1.5 cups sugar)
Mix everything together in a large bowl, pour into the pillsbury deep dish crust or into a crust less deep dish pie pan, bake at 350 for 1 hour. Enjoy!