This traditional pumpkin pie with cinnamon, ginger, and cloves uses vanilla almondmilk for extra creaminess and flavor.

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees.

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  • In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves.

  • Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree.

  • Pour filling into premade pie shell.

  • Bake for 50 to 55 minutes or until filling is set.

Nutrition Facts

365 calories; protein 6.4g 13% DV; carbohydrates 54.8g 18% DV; fat 14.2g 22% DV; cholesterol 127.1mg 42% DV; sodium 624.3mg 25% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
12/11/2019
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. Read More

Most helpful critical review

Rating: 2 stars
08/14/2018
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. Read More
(4)
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
08/14/2018
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. Read More
(4)
Rating: 3 stars
11/28/2019
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. Read More
Rating: 5 stars
10/22/2019
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. Read More
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Rating: 4 stars
11/29/2019
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! Read More
Rating: 5 stars
12/10/2019
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. Read More