Pumpkin Pie With Almond Milk

If you’re a fan of pumpkin pie and are looking for a non-dairy version, then this recipe for Pumpkin Pie With Almond Milk is for you! 

We used almond milk in this pie which works perfectly to create a silky pumpkin filling.  The filling is smooth and creamy, just as you’d expect from a traditional pumpkin pie recipe.  

We know you’re probably thinking that pumpkin pie is just a Thanksgiving thing, and we love to eat it during the holidays, but you can enjoy this dessert all year round with the help of canned pure pumpkin puree. 

Pumpkin pie any time we want? Yes, please!

Ingredients for Pumpkin Pie With Almond Milk

Here’s what you’ll need to make this irresistible pie:

• 9-inch pie plate – we used glass because we like being able to see the bottom of the dish to make sure the crust isn’t burning.  You can use a regular pie plate, just make sure to check the pie 5 minutes before the end of the suggested bake time for doneness, as it may take less time with this type of plate.
• Honey graham cracker crumbs – we went with an easy press-in pie crust for this recipe.  We also added some ground ginger to the crumbs to give the base a bit of warmth.
• Butter – melted unsalted butter is used to bind the graham cracker crumbs together.  
• Canned pure pumpkin puree – using canned pumpkin is a fuss-free way to make your filling.  Make sure you get the pure pumpkin puree and not canned pumpkin pie filling.  The advantage of using canned pumpkin is that you don’t have to wait for pumpkin season to enjoy pumpkin treats!  Here’s to year-round pumpkin flavors!
• Eggs – we used large eggs in this recipe.
• Sugar – we used granulated sugar.  You can swap out brown sugar for half of the granulated sugar if you prefer.  The half/half sugar mixture will give your pumpkin filling a slight hint of sweet molasses flavoring thanks to the brown sugar.
• Almond Milk – almond milk replaces the evaporated milk used in traditional recipes for pumpkin pie.  Make sure to buy the unsweetened variety.  Ever wondered how to milk an almond?  Almond milk is made by soaking almonds in water overnight or up to 5 days.  Then the almonds are ground in the water and the entire mixture is then strained.  The resulting liquid is almond milk!  Almond milk is fairly easy to find in most grocery stores either in the refrigerated section or in the health food aisle if they have one. 
• Vanilla Extract 
• Salt
• Spices – cinnamon, ground nutmeg, ginger, and ground cloves – the addition of spices in a pumpkin pie is key! All of these spices are combined to give the filling a warm, earthy flavor.  If you’d prefer to leave some of them out, you can certainly do so.  Feel free to use whatever combination works best for you.

Make Pumpkin Pie with Almond Milk in 4 Easy Steps

1. Preheat your oven to 375 F/ 190 C.  Lightly grease your pie plate with a bit of butter or cooking spray.
2. Start by making your base.  In a medium-sized bowl, combine the graham cracker crumbs, ground ginger, and melted butter until the crumbs are fully coated.  Press the crumbs tightly into your prepared pan, making sure to come up the sides of the plate.  Place the pie plate into the freezer to chill while you make the pumpkin filling.
3. Prepare the pumpkin filling.  Add the remaining ingredients to a large bowl and whisk to fully combine.  Your filling will be a similar consistency to pudding.
4. Remove the pie crust from the freezer and pour in your filling.  Bake for 50 minutes.  You might want to begin checking the pie at 40–45 minutes to make sure it isn’t overcooking.  All oven temperatures vary, so it’s always a good idea to check on your bakes when you’re making a recipe for the first time. If you find that the graham cracker crust is starting to get too dark, place some foil around the edges of the crust and pie plate to prevent further overcooking.
5. (Bonus Step!):  Once your pie has cooled, grab a fork and dig in!

Storing Your Pumpkin Pie

Cool your baked pie to room temperature once it’s out of the oven.  This can take up to 2 hours.

If you’re not planning on eating the pie right away, then you can keep it loosely covered in the fridge for 3–4 days.

How to Make Pumpkin Pie Without Almond Milk

Step 1: Prepare your pie crust. 

Place the graham cracker crumbs and ground ginger in a medium bowl. Pour in the melted butter and mix to combine. 

Preheat oven your oven to 400 F/200 C.  Lightly grease a 9-inch pie plate with butter or cooking spray.

Step 2: Press the buttery crumbs into your prepared pie plate. 

Place the pie plate in the freezer to chill while you prepare the filling.

Step 3: Combine the remaining ingredients in a medium-sized bowl and whisk until smooth.

Step 4: Remove the pie plate from the freezer and pour the filling into the pie crust.

Step 5: Bake at 400-degrees for 50 minutes. 

Make sure to check the pie starting at 40-minutes to ensure your crust isn’t burning. 

If it is getting dark, you can place some foil around the edges of your pie plate to protect the crust from the heat.

Let the pie cool at room temperature for 1 – 2 hours before serving.  

Step 6: Serve and enjoy!

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