Good Monday morning to you. It’s especially good to me because I’m off work all week! Whoop! I’m excited to have a week to spend at home with Jack.
So Thanksgiving is on Thursday. My favorite part of Thanksgiving has always been pumpkin pie. I’ve loved it ever since I was a little kid. I am particular about how I eat my pumpkin pie too. I always put a huge spoonful of Cool Whip on top and then spread it around to “frost” the top and the sides of the pie slice. I’ve done that for as long as I can remember and my family still comments on my methodology to this day.
This year since I’m totally off dairy I knew I would have to make my own dairy-free pumpkin pie. I made a test pie last weekend and it turned out pretty good! I even made my own crust for the first time and put some little heart cut outs around the edges.
It was very simple to make a dairy-free pumpkin pie. For the crust you can make a shortening crust or make a butter crust using dairy-free margarine. I used this butter crust recipe and used Earth Balance instead of butter.
Making the crust was a lot easier than I thought it would be. Once I’ve made a few more pies I’ll have to write a post about making your own pie crust. Now that I’ve made one I want to make a bunch of pies. If you don’t want to make your own crust there are several pre-made crusts that are dairy-free.
For the pumpkin pie filling I used the recipe on the back of the Libby’s can (here is the same recipe posted online), only instead of a can of evaporated milk I used one cup of Silk original soy creamer (in the red carton).
That’s it! That’s all I had to do to make a delicious dairy-free pumpkin pie. Now Cool Whip does have milk in it, so I bought a can of Soyatoo Soy Whip to try on top of my pie. It was pretty good. I generally prefer creamy Cool Whip to the canned whipped cream so it’s not quite the same. But it will suffice for this holiday.
I’m so excited for Thanksgiving! With my chickpea pot pie and this pumpkin pie I should have a delicious vegetarian, dairy-free meal.