Pumpkin Pie from Almond Breeze®

Warning misprint only use one cup of almond milk definitely! I think you only need two eggs too. Best almond milk to use is the new extra creamy! Also honey or powdered sugar is better to use for a sweeter pie. I actually prefer to use the Libby’s recipe and just substitute the extra creamy almond milk and powdered sugar for the evaporated milk to be honest and I always use a tablespoon pumpkin pie spice and no salt for my seasonings. I use one xl very well beaten egg and a teaspoon or so of vanilla. The non-dairy version turns out so much better with the extra creamy and less fat then with all coconut milk so thanks so much Almond Breeze you’re awesome! And allrecipes is really great too but not so much this one too much milk and not enough sugar guys!

great but too much almond milk

Excellent recipe. I used the full 2 cups as I didn’t read the reviews beforehand and I should have. 1 or even 1 1/2 cups would have been better. Otherwise, I didn’t change a thing and this came out tasting wonderful. I especially liked the balance of spices – not overpowering, but definitely has more flavor than your average pumpkin pie.

I always cut sugar to make recipes healthier. I read other reviews and made some adjustments. Reduced to 2 whole eggs 1/3 c sugar 1 c milk and stirred in 2 Tbs flour before pouring into pie crust. Baked at 425 for 15 mins Reduced temp to 350 baked additional 50 mins. Tented with foil after 15 mins to prevent over browning. Excellent flavor, not very sweet. Topped with TruWhip. If I were making for others I would use 1/2 c sugar.

This is what I call a “good start recipe”. First time making a dairy-free pumpkin pie so we didn’t know what to expect. My daughter mixed in ingredients as I called them out. I didn’t initially add the egg yolk. The spices I modified per my tastes, i.e. not a ginger fan so very soft on ginger and cloves can easily overwhelm a delicate recipe like this so I reduced that, as well. Love nutmeg so pumped it up a lot while balancing it against the cinnamon. I measure spices and stuff with my hands so I can’t say how much. The end result was like soup and I knew it would not bake into a proper pie. My adjustments: add 15 oz more pumpkin puree, add 1 full extra egg, add additional spice in similar ratios at about 1/2 the measurements. (Again, these are vague because I use my hands and heart) I didn’t use a cup of sugar, I used 3 fist fulls. The soup became the proper consistency for pie. As it was just the 2 of us, we tested phyllo dough in mini muffin tins. 3 layers, lightly brushes with egg wash between, and they were amazing! We also made 6 pie crust tarts in a regular cupcake tin. We still had enough filling for a 9 inch pie, pictured above. The adjustments we made created an amazing addition to our meal.

Question if I don’t have traditional granulated sugar but I do have granulated erythritol and powdered erythritol what would your recommendation be ? Some say powdered erythritol is better than granulated erythritol because it doesn’t dissolve as easily and you can still taste grainy bits. but I don’t know if you want to use powdered sugar in Vez that’s the question here . Also I have heard 15 minutes at 425 and then 40 minutes at 350. What if I prebake the pie? if I do that what would the temperature and time be for bank at that point if that crust is a homemade almond flour crust that’s been prebaked. your recipe is the closest I have found to what I’m looking for but it does use regular pieshell and granulated regular sugar which neither I can use I have to make my own pieshell and alternative to sugar and that’s why I’m asking if anybody can answer this for me please do. Thanks

Pumpkin pie is my favorite and every thanksgiving I make 4 for my family’s gathering! This was the most flavorful pie I’ve ever made! I tweaked 2 things: 1. I didn’t add the extra egg yolk 2. how I baked it – I used the traditional instructions of 15 mins at 425 degrees, then 40 mins at 350. It didn’t come out as firm/set as usual, but it held together. 2 cups of almond milk was fine.

Followed insights from other reviewers and only used 1 cup of almond milk. Took 90 minutes to fully set and bottom crust was a bit soggy. Probably should bake at a higher temp initially (425?) to set the crust then reduce to the recommended temp, which would also probably reduce the baking time. Also a bit sweet for me. Could probably reduce the sugar a bit. Overall though a great option for the lactose intolerant among us!

I should have read the other comments first. 2 cups of Almond milk is too much. I should have used 1 cup. I had to pour some pie filling in a separate no crust mini pie pan. The taste is there. I had to bake it for 60 to 65 minutes.

Really love this dairy free recipe! My roommate eats dairy free and she couldn’t get enough. However, 1 cup of almond milk is PLENTY for the filling. If you add 2 cups, it will turn out runny in the middle. I also added 2 tablespoons of flour to help the mixture set better. Will definitely keep this recipe for later.

I followed this recipe but the amount of Almond Milk is 2 cups when it should be 1 cup. I wound up with a very thin, soupy filling and twice as much as I needed to fill a 9” pie pan. The taste is pretty good. Instead of sugar I used 1 tablespoon of honey and that was sweet enough for my taste. I’ll probably try it again with 1 cup of Almond Milk instead of 2.