Dairy-Free Pumpkin Pie

Dairy-Free Pumpkin Pie


44 people made this

About this recipe: This pumpkin pie is delicious, you will never miss the dairy! A sweetened and spiced pumpkin filling, sits on top of a dairy-free pastry case. It's perfect with a light dusting of icing sugar.


Serves: 8 

  • Pastry
  • 200g plain flour plus
  • 2 tablespoons plain flour
  • 2 teaspoons caster sugar
  • 1 teaspoon salt
  • 125ml rapeseed oil
  • 2 tablespoons rice milk
  • Filling
  • 100g caster sugar
  • 4 tablespoons dark brown soft sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 425g pumpkin puree
  • 2 tablespoons rapeseed oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 300ml rice milk

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Preheat an oven to 220 C / Gas 7.
  2. Stir together the flour, sugar and salt in a 23cm quiche dish and make a well in the centre. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the dish. Crimp the edge of the pastry.
  3. Stir together the caster sugar, dark brown soft sugar, cinnamon, salt, ginger, nutmeg and cloves in a large bowl; set aside. Beat together the pumpkin puree, oil, eggs, vanilla and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared pastry case and place on a baking tray in the preheated oven.
  4. Bake for 10 minutes. Reduce temperature to 180 C / Gas 4 and bake for 40 to 50 minutes or until a knife inserted near the centre comes out clean. The centre may still wiggle a little but will firm up out of the oven. Cool on a metal rack.

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