Dairy Free Pumpkin Pie

super easy and just as delicious without dairy!

The biggest Thanksgiving request I’ve gotten is for a Dairy Free Pumpkin Pie recipe, and it may be the easiest one recipe you’ll make! Just replace the evaporated milk in your favorite recipe with Country Plant Cream. It’s that simple!

Want a meal plan done for you? Grab my Two Weeks to Dairy Free meal plan. Real-life dinners, snacks, and even a grocery list (organized by week!). The soy-lite recipes are easily customizable for other allergies, too.

You’ll also get a mini restaurant guide and my full list of tried-and-true dairy substitutions is also included… 18 pages in all!

It’s only $9 at launch for the month of June! Grab yours here.

Tools
Mixing Bowl
Hand Mixer
Pie Plate
Butter knife

Time
Prep: 15 minutes
Bake: 50 minutes
Total: 1 hour 5 minutes

Servings: 12

Ingredients

• 3 eggs, lightly beaten
• 1 cup light brown sugar
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1 can pumpkin
• 1 cup country crock plant cream
• Pie crust (can use store bought or homemade)

Instructions

1. Preheat oven to 450.
2. Combine eggs, sugar, salt, and spices. Beat well.
3. Blend in pumpkin.
4. Add plant cream. Beat well.
5. Pour into pie crust.
6. Bake for 10 minutes.
7. Reduce heat to 350 and bake for 40 minutes.
8. Check to make sure the knife comes out clean to know when it’s done.

Making this recipe? Tag me so I can see!

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