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Pumpkin Pie with Almond Milk

This pumpkin pie is made with almond milk but is every bit as perfect as pumpkin pie made with dairy milk.

In fact, it is better because it is based off of my Mom’s incredible pumpkin pie!

pumpkin pie with almond milk on a marble counter

Pumpkin pie is my favorite food in the world and is always a part of my Thanksgiving menu!

In fact, all pumpkin spice season you can find pumpkin muffins and pumpkin bread with in reach.

Because of my ever lasting love and dedication to pumpkin pie, I want to make sure everyone has access to it no matter which dairy free milk they prefer.

That inspired me to make my pumpkin pie with coconut milk and my pumpkin pie with oat milk, and now it has brought me to make pumpkin pie with almond milk.

By the way, you may also like my pumpkin pie without eggs and my vegan pumpkin pie – which are just as good as this one!

History of Pumpkin Pie

The pumpkin is native to North America and was served at the first Thanksgiving.  

It was an early export from the New World to Europe and pumpkin pie recipes could be found in seventeenth century English cookbooks.

Pumpkin pies made by early American colonists were very different than what we know today as pumpkin pie. 

Their “pies” actually savory soups made and served in a pumpkin rather than a sweet custard in a crust.

It was not until the early 1800s that the recipes appeared American cookbooks and that pumpkin pie became a common addition to the Thanksgiving dinner. 

At the same time in England pumpkin “pies” were prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole.

Why Do We Eat Pumpkin Pie on Thanksgiving?

This is actually due to the same incredible woman who is behind our celebrating Thanksgiving altogether: Sarah Josepha Hale.

Hale was prominent writer and editor.

She wrote the children’s poem Mary Had a Little Lamb, helped found the American Ladies Magazine, which she used a platform to promote women’s issues, and was the editor for Godey’s Lady Book for more than 40 years, turning it into one of the most influential periodicals in the country.

While at Godey’s, Hale often wrote editorials and articles about the holiday including Thanksgiving, despite it not being a holiday yet.

She believed that if Thanksgiving was passed as a federal holiday, it would help ease growing tensions and divisions between the North and South at the time.

Hale advocated for the national holiday for 17 years before it was successful. She wrote presidents Taylor, Fillmore, Pierce, and Buchanan who all ignored her.

However, this didn’t stop her. She published recipes for the holiday in her magazine so women would know what to make for it. Among these recipes was pumpkin pie!

It was finally President Lincoln who listened, though he planned on declaring the holiday in April.

Hale wrote again, and within a week, Thanksgiving declared to be on the final Thursday in November.

He hope, as Hale did, that it would help “heal the wounds of the nation.”

Thanksgiving was declared a national holiday by President Abraham Lincoln half way through the civil war. 

However, since pumpkins were native to the North, southern states had no tradition of eating pumpkin pie, they saw it as a symbol of Yankee culture imposed on them. 

So, they made sweet potato pie instead. This tradition still holds in the South today just as pumpkin pie does in the North.

The Filling

The hardest part of making a pumpkin pie is the custard filling.  

A custard is defined as a “milk or cream cooked with egg yolk to thicken it” and it can be a little tricky to make.  

If you’ve ever tried to make pumpkin pie before you may have gotten cracks on top or served it fallen and maybe even a little wet.  

The first step is making sure the custard isn’t too thin so the liquid won’t gather on top. To do this I add a little bit of corn or potato starch.

Next, we make sure to bake it at a low temperature.  

The pie usually falls because it rises too high when baking, due to the higher temperature, then as it cools, it falls.  

By baking it on a lower temperature it stays more even and won’t fall.

Lastly, cracks on top are due to over-baking or baking too close to the heat source.  

To avoid this, bake on the middle rack and turn off the heat as soon as the pie has set in the middle.

The Crust

Another problem a pumpkin pie can have is that it’s prone to having is a soggy crust.  

One technique used to have a perfect crust is blind baking it.

Do this by first covering the crust with baking paper or tin foil and filling it with pie weights, sugar, beans, or pennies and bake at 375°F or 190°C 30 minutes.  

Then remove the filling and bake for another 10 minutes to brown the bottom.

While the crust is still hot, you can brush it lightly with egg whites.  Let them set and do not add the filling

Best DIY Pumpkin Filling

If you’re not thrilled by the idea of using filling that comes out of a tin can, or live abroad and don’t have access to pumpkin pie filling, butternut squash is a great substitute.

The New York Times did a pumpkin pie test to see which squash made the best pumpkin pie. As it turns out, butternut squash puree makes for the best pumpkin pie filling!

As it turns out the Dickinson pumpkin used in making Libby’s pie filling is actually the most in taste and texture to butternut squash.  

I can actually confirm this to be true.

After moving to Israel, my Mom insisted on growing her own Dickinson pumpkins for pumpkin pie.

Funny thing, I was growing some butternut squash in the garden at the same time from seeds I saved from making butternut squash. Then one day we found a butternut squash growing on the pumpkin vine!

Anyway, we made pumpkin pie with the Dickinson pumpkins and it was exactly like my butternut squash pie.

No surprise, they were both just like Libby’s pumpkin pie filling.

How can you substitute evaporated milk for almond milk?

If you have almond cooking milk, it is the best almond milk substitute for evaporated milk.

That said, if you don’t have it, you can substitute it 2/3 cup of almond milk and 1/2 cup of oil for every 1 cup of evaporated milk.

However, since this recipe uses cornstarch as a thickener, it is unnecessary to use this substation.

Which Type Of Oil to Use

I use neutral oils like canola oil, safflower oil, and vegetable oil.  However, it’s not unheard of for oils with stronger flavors like olive oil or coconut oil to be used.

If using olive oil, I recommend using pure olive oil for its milder flavor and higher smoking point.

Making Ahead of Time

The filling can be made a day in advanced. In fact, doing so allows the flavor of the spices to develop.

Freshly baked pumpkin pie, will keep for about 3 to 4 days if covered and refrigerated.

Can Pumpkin Pie Be Stored at room temperature?

No. It has a custard filling, so it needs to be refrigerated.

HOW TO STORE

Let cool to room temperature. Cover loosely with plastic wrap or foil. Refrigerate for up to 3 to 4 days.

How to Freeze

Let cool Let cool to room temperature. Wrap in plastic wrap until tightly sealed. Then wrap in a layer of aluminum foil.

If you do not have plastic wrap and aluminum foil, place it in a resealable freezer bag.

Place on a level freezer shelf and freeze for up to 1 to 2 months. After this, the pie is still safe to eat but the quality begins to degrade.

Defrost

When you are ready to defrost the pie, transfer it to the refrigerator. Let thaw for at least 12 hours.

Yield: 8 servings

Pumpkin Pie with Almond Milk

Dairy free pumpkin pie using an oil crust

This dairy free pumpkin pie is made with almond milk. It is not only a perfect dessert for a dairy free Thanksgiving but also year-round.

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 3 tablespoons cornstarch
  • 1 1/2 cups almond milk
  • 15 ounce canned pumpkin puree*
  • 2 large eggs
  • 1 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 unbaked 9-inch deep-dish pie crust

Instructions

  1. Preheat your oven to 325°F or 160°C.
  2. Place cornstarch in a bowl. Slowly whisk in the almond milk.
  3. In a medium or large mixing bowl add pumpkin filling, almond milk mixture, eggs, sugar, cinnamon, salt, ginger, and cloves.  Whisk together by hand until well combined.
  4. Using a baking spatula, pour the filling into a pie shell. Bake on the middle rack for 50 to 55 minutes or until the center has set.
  5. Cool on a wire rack until it reaches room temperature (about two hours). Refrigerate for 2 hours or over night.

Notes

*If you'd rather not used canned pumpkin, you can use homemade butternut squash puree and it will taste exactly the same and even have a little prettier of a color.

** if you do not have almond cooking milk on hand, replace it with 1 almond milk (preferably a barista version but regular is okay too) mixed with 1/2 cup of oil.

Recommended Products

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 402Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 49mgSodium: 436mgCarbohydrates: 58gFiber: 8gSugar: 37gProtein: 9g

Calorie count does not include the crust

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Patty

Saturday 19th of November 2022

Recipe said simply almond, and did not specify almond cooking milk but using almond milk with oil was suggested. Which is it?

ElissaBeth

Monday 21st of November 2022

In this recipe you do not specifically need almond cooking milk and while I give instructions on how to replace almond milk with evaporated milk for those who'd like to know, it is not required. I use cornstarch as a thickener to allow for regular almond milk to be used.

linda

Wednesday 26th of October 2022

Hi, since you can substitute butternut squash puree, should the recipe call for pumpkin purée instead of pie filling? Thanks!

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