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recipe image Dairy-Free Pumpkin Pie

Dairy-Free Pumpkin Pie

Dairy-Free Pumpkin Pie

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  • Prep time30 min
  • Cooking time55 min
  • PortionsPortions 12


  • 2/3 cup Country Crock® Plant Butter with Avocado Oil Stick
  • 2 cups all-purpose flour
  • Ice water
  • 3 large eggs
  • 1 can (15 oz.) pumpkin puree
  • 1 1/4 cups oat milk or coconut milk
  • 2/3 cup firmly packed light brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground allspice

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. For crust, with pastry blender or two knives, cut Country Crock® Plant Butter with Avocado Oil Stick into flour until coarse crumbs form. Stir in 5 to 6 tablespoons ice water, 1 tablespoon at a time, until dough forms. Gently knead dough with floured hands and shape into two discs, one slightly larger than the other. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
  2. Preheat oven to 375°. Unwrap larger disc of dough and roll on lightly floured surface from center to edges to form 12-inch circle. Press into 9-inch pie plate; set aside. Unwrap remaining pie dough and roll on lightly floured surface to form 10-inch circle. ( 1/8-inch thickness). Cut leaf shapes with a 1-in to 1-1/2 inch leaf-shaped cookie cutters. Place on an ungreased baking sheet. Bake 6-8 minutes or until edges are very lightly browned. Cool on a wire rack.
  3. Increase oven temperature to 425°. For filling, beat eggs in large bowl, stir in pumpkin puree, oat milk, brown sugar, and spices until smooth. Pour into prepared pie crust.
  4. Bake 15 minutes. Reduce temperature to 350° F; bake 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Decoratively arrange leaves around edges of pie.
You may substitute 2 teaspoons pumpkin pie spice for the cinnamon, ginger, nutmeg and allspice if desired.

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