I have shared this pumpkin pie recipe with so many friends and family, and spoiler alert… everyone loves it!
I love this pie because it can be made dairy-free (with maple syrup and soy or oat milk instead of condensed milk), and also vegan by substituting the eggs for flax eggs or Bob’s Red Mill Egg Substitute and using dairy-free frozen pie crusts.
This pumpkin pie is far from just a holiday dessert for us. I often make this pie to eat on a night when we aren’t completely full from our dinner. We eat it all over again for breakfast the next morning. I double the recipe since we eat our way through it so quickly!
This pie is super easy and quick to prepare. I throw everything in my Vitamix (eggs last so they don’t cook) but it can also be made the old-fashioned way with a whisk and a big bowl.
https://video.wixstatic.com/video/921228_1408c2ec25c64945aeeb5518e85778c2/720p/mp4/file.mp4
Literally, everything in this recipe is pictured below… simple – easy peasy!
Yep! I often listen to music while I cook! I mean, who doesn’t like to make cooking fun – right? 😉
https://video.wixstatic.com/video/921228_ffcc31d19fab4477a090e9a5e19b34fd/720p/mp4/file.mp4
Ingredients For A Single Pie:
- 1 – 15 ounce can of pure pumpkin (not pumpkin pie mix)
- 2 eggs (or 2 flax eggs or 2 Bob’s Red Mill Egg Substitute for vegan option)
- 1 cup unsweetened soy or oat milk
- ½ cup pure maple syrup
- 2 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- dash or two of cloves
- 1 – 9 inch pie crust (dairy-free for vegan option)
Ingredients To Double The Recipe:
- 2 – 15 ounce cans of pure pumpkin (not pumpkin pie mix) or 1 28-ounce can.
- 4 eggs (or 4 flax eggs or 4 Bob’s Red Mill Egg Substitute for vegan option)
- 2 cups unsweetened soy or oat milk
- 1 cup pure maple syrup
- 4 teaspoons cinnamon (or 1 tablespoon plus 1 teaspoon)
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon salt
- few dashes of cloves
- 2 – 9 inch pie crust (dairy-free for vegan option)
Instructions:
- Preheat oven to 425 degrees
- Combine all ingredients (except the pie crusts), adding the eggs last in a Vitamix blender. Starting at manual level 1, increase the intensity until everything is blended nicely.
- If not using a Vitamix, beat eggs slightly first and then add all ingredients (except the pie crusts) into a bowl and whisk to combine ingredients.
- Pour pumpkin mixture into pie crust(s).
- Bake at 425 degrees on the middle rack for 15 minutes
- Reduce heat to 350 degrees and bake for an additional 50 minutes until the center of the pie is set
- Remove from oven, let cool slightly and eat!
If the crust(s) start to brown too quickly, you can wrap the crust(s) in foil at any point during baking.
Let me know how it tastes, and please send photos of your creations. 🙂
If you like this recipe, check out my healthy, no-added-sugar, banana muffin recipe post.
