This variation on the classic Libby’s pumpkin pie is safe for those who do not consume animal products due to health or religious concerns, but can be served to anyone with pride. Those who are soy intolerant will be relieved to know that this can be made soy free, by using nut milks. 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)
This post was originally posted in November 2008 and was updated November 2022.
1/2 c sugar
1/2 tsp salt
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 c Better Batter Gluten Free Flour
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
Homemade Almond Cream (can make sunflower cream or rice cream instead)
1 c boiling water
1/2 c blanched almonds
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, flour, cinnamon, and ginger in a small bowl. Stir into pumpkin, in a large bowl, beating into the pumpkin mixture until absolutely smooth. Carefully stir in the 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.