This variation on the classic Libby’s pumpkin pie is safe for those who cannot have dairy due to health or religious concerns but can be served to anyone with pride. This recipe is scaled to make 1 pie. Feel free to double it.

A note for those with soy/nut intolerance or allergies:
Feel free to make homemade sunflower seed or rice cream, using the same proportions as given in our Almond Cream recipe. (You’ll want to use cooked rice, preferably short grain)

1/2 c sugar
1/2 tsp salt
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
2 large eggs
1 15oz can pumpkin (we favor Libby’s)
1 1/2 c Silk Brand Soy Creamer OR homemade almond cream (recipe to follow)
1 recipe Mom’s Pie Crust or Perfect Pie Crust

Homemade Almond Cream
1 c boiling water
1/2 c blanched almonds
To make:
pour boiling water over almonds. Let soak at least 20 minutes. Blend in blender until absolutely smooth – about 5 minutes. Let cool completely. Makes about 1 1/2 cups.

Preheat oven to 425 degrees.

Mix sugar, salt, cinnamon, and ginger in a small bowl. Stir into pumpkin, in a large bowl. Beat eggs, one at a time, into the pumpkin mixture until smooth. Carefully stir in the soy or almond creamer.

Pour into pie shell and bake for 15 minutes. Reduce heat to 350 degrees and bake for 40-50 more minutes or until nearly set. Let cool at least 2 hours before serving for best texture.

Refrigerate leftovers.