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?

Dairy Free Pumpkin PieDairy Free Pumpkin Pie 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!

Dairy Free Pumpkin Pie
Recipe type: Dessert
  • 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
  1. Prepare the pie crust dough according to directions, but let it rest while you put together the rest of the ingredients.
  2. Combine all the ingredients using a fork to mix them together.
  3. Roll and press the pie dough into a 9 or 10 inch pie plate.
  4. Add the filling to the unbaked pie crust. Bake at 400 degrees 45-55 minutes (longer for a 9 inch pie).
  5. 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.
  6. Let cool before cutting.


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