Here in Canada we are celebrating Thanksgiving this weekend. I love all the seasons but there’s just something about Fall that I adore. The cozy days, the coolness, the fall colours, the spices! Love it all! And while I try to be thankful for the things I have in my life every day, Thanksgiving is just such a good reminder. Also, food. All the food.
This year Thanksgiving comes when I have eliminated dairy from my diet. *insert record player screeching to a halt here* Wait, what? But some of the most delicious fall treats that are served on Thanksgiving have dairy in them!! Is it worth the exception for a day? Probably not, my little man is so much happier now that I’m not consuming all the dairy I was before. And for the most part, it’s so doable. I can live without most things that contain dairy, or find a suitable replacement. I hardly miss it (well.. except cheese. There’s just no satisfying substitute…) …But a Thanksgiving without pumpkin pie? Now that’s a sad day.
I couldn’t let it happen, so off I went to Google to find myself a dairy-free recipe. And I want to share it with you because it’s SO GOOD. I was worried it wasn’t going to be quite as good as the “real” thing but come on. This is amazing. I made this “test pie” to make sure it was decent before bringing one with us for our family dinner. I certainly didn’t want to serve up a sub-par pie!
So the recipe is from The Gluten Free Homemaker – except I’m totally NOT gluten free so I just used a tenderflake pie crust instead. I could’ve made my own crust but … let’s be real here, I have an 8 week old and the fact that I was throwing together a pie in the first place was a win in my books!
Doesn’t it look delicious?
And yes… I definitely added more whipped cream to that slice after the photo was taken! ?? Especially since it’s ALSO dairy free!
Happy Thanksgiving, Friends!
- 1 pie crust
- 1¾ cups pumpkin puree or canned pumpkin
- ¾ cup sugar
- 2 eggs
- ¾ cup almond milk
- ½ teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1½ teaspoons pumpkin pie spice
- Prepare the pie crust dough according to directions, but let it rest while you put together the rest of the ingredients.
- Combine all the ingredients using a fork to mix them together.
- Roll and press the pie dough into a 9 or 10 inch pie plate.
- Add the filling to the unbaked pie crust. Bake at 400 degrees 45-55 minutes (longer for a 9 inch pie).
- Cover the crust with foil or a pie shield after about 30 minutes. You can use foil by cutting a large round hole in the center of a piece of foil and placing it over the pie, loosely forming it to the sides of the pie dish.
- Let cool before cutting.