Rating: 4.11 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

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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; carbohydrates 54.8g; fat 14.2g; cholesterol 127.1mg; sodium 624.3mg. Full Nutrition
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Reviews (8)

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)
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 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: 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
(3)
Rating: 4 stars
10/30/2020
4 stars because the recipe is off a bit. First use only 1 cup of almond milk. I used sweetened vanilla almond worked great. Add a cup of flour too before you pour the mixture in the pie crust. I baked (high altitude) the pie for 15 minutes at 450 uncovered the whole time and then lowered the temp to 350 and baked for another 50 minutes. PERFECT. It s SO creamy and set super well. Not runny at all. The original one I made with this recipe calling for 2 cups of almond milk.. absolutely a disaster I ended up throwing it away it was so gross. Read More
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Rating: 4 stars
11/29/2020
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. Read More
Rating: 5 stars
10/21/2021
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. Read More
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
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Rating: 5 stars
09/24/2020
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 Read More
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