This dairy-free pumpkin pie will be your new favorite - it is so delicious! Made with store-bought crust and canned pumpkins, it's also ridiculously easy. Your guests won't believe it!
Make sure your pie crust is cold by storing it in the fridge for at least an hour or two before beginning.
Preheat the oven to 375°F.
Crack one of the eggs in a large bowl and whisk. Use a brush to coat the pie crust. Bake the piecrust for 5 minutes, then remove from oven to cool. Turn the oven heat up to 425°F.
Whisk in the remaining egg into the bowl, then mix in the remaining ingredients.
When the pie crust is cool, pour in the pumpkin filling and spread it evenly with a spatula.
Place the pie on the center rack of your oven and bake for 40–50 minutes, or until the filling is set but slightly jiggles in the center when nudged.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to fully set the filling. (Note: I waited about twenty minutes once and it was okay.)
Serve at room temperature or chilled. Garnish with whipped cream, vanilla ice cream and/or a sprinkle of cinnamon.
Notes
The nutrition facts do not include the pie crust, as all pie crusts will differ.
Nutrition Facts
Dairy-Free Pumpkin Pie (With Store Bought Crust)
Serving Size
1 slice
Amount per Serving
Calories
156
% Daily Value*
Fat
8
g
12
%
Saturated Fat
8
g
50
%
Sodium
172
mg
7
%
Potassium
224
mg
6
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
16
g
18
%
Protein
2
g
4
%
Vitamin A
8333
IU
167
%
Vitamin C
3
mg
4
%
Calcium
40
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.