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Annie's Dairy-Free Pumpkin Spice Pie

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"I developed this recipe because I am lactose intolerant and am always looking for dairy-free recipes. It also happens to be low cholesterol, low fat, and high flavor! What's not to love? I call it pumpkin spice pie because I like a lot more spice in my pie than the average recipe calls for. Happy baking (and eating)!"
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1 h servings 277
Original recipe yields 8 servings (1 10-inch pie)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust.
  2. Combine pumpkin puree, rice milk, egg whites, sugar, molasses, oil, cinnamon, cloves, vanilla extract, salt, and nutmeg in a large mixing bowl. Beat until blended using a hand mixer or whisk. Pour filling into the pie crust.
  3. Bake in the preheated oven until the middle is set, 50 to 60 minutes.


  • Cook's Note:
  • Substitute applesauce for the canola oil if desired.

Nutrition Facts

Per Serving: 277 calories; 10.2 43.2 5 0 374 Full nutrition

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