For a richer flavor, consider using brown butter instead of vegetable shortening in the crust. If you don't have pumpkin pie spice on hand, you can make your own blend using cinnamon, ginger, nutmeg, and cloves. To prevent a soggy crust, blind bake the crust for 15 minutes before adding the filling.
Dairy-Free Honey Pumpkin Pie
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME3 hrs 10 mins
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SERVING8 People
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VIEWS18
Experience the warmth of autumn with this dairy-free pumpkin pie, sweetened with honey for a delicate and nuanced flavor. Its generous filling slices beautifully, offering a delightful treat that's both comforting and refined.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 mg
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Cholesterol95 mg
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Protein6 g
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Saturated Fat4 g
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Sodium280 mg
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Sugar29 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 400 degrees F (200 degrees C). (5 minutes)
02
Step
15 mins
In a medium bowl, whisk together flour and 1/4 teaspoon salt. Using a pastry blender or two knives, cut in the vegetable shortening until the mixture resembles coarse crumbs. Gradually add 3 tablespoons of almond milk, mixing with a fork until the dough just comes together. Add more almond milk, 1 teaspoon at a time, if needed. (15 minutes)
03
Step
10 mins
Lightly flour a clean work surface or a large sheet of parchment paper. Gently pat the dough into a disc. Roll the dough into a 12-inch circle. Carefully transfer the crust to a 9-inch deep-dish pie plate. Crimp the edges decoratively. (10 minutes)
04
Step
5 mins
In a large bowl, combine pumpkin puree, honey, almond milk, eggs, the remaining 1/2 teaspoon salt, and pumpkin pie spice. Beat with an electric mixer on low speed until smooth and well combined. (5 minutes)
05
Step
2 mins
Pour the pumpkin filling into the prepared pie crust. (2 minutes)
06
Step
55 mins
Bake for 50-55 minutes, or until a knife inserted about 1 inch from the edge comes out clean. If the crust begins to brown too quickly, cover the edges with strips of aluminum foil. (55 minutes)
07
Step
2 hrs
Let the pie cool completely on a wire rack for at least 2 hours before serving. Store in the refrigerator. (120 minutes)
RECIPE REVIEWS
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Please Rate
Cierra Gulgowski
Jun 24, 2025The crust was a little tricky to work with, but the end result was worth the effort. Will definitely make again!
Zoe Mcdermott
Jun 2, 2025I added a tablespoon of bourbon to the filling for an extra kick, and it was amazing!
Brice Greenholt
May 10, 2025I was skeptical about the dairy-free aspect, but this pie is incredibly delicious and creamy!
Cruz Crooks
Apr 14, 2025This pie was a hit at our Thanksgiving dinner! The honey adds such a unique and lovely sweetness.