Pumpkin Pie With Almond Milk

If you’re a pumpkin pie lover and are searching for a non-dairy alternative, this Pumpkin Pie with Almond Milk recipe is for you!

The almond milk we used in this pie makes a perfect smooth pumpkin filling. The filling is silky and creamy, exactly like you’d expect from the classic dessert recipe for pumpkin.

We’re sure you believe that the pumpkin-based dessert is only something for Thanksgiving that we only consume during the holiday season. However, you can enjoy this dish all year long by using canned pumpkin puree.

Pumpkin pie anytime you want? Yes, please!

The ingredients for pumpkin pie with Almond Milk

Here’s what you’ll require to make this delicious pie:

  • 9″ pie dish We utilized glass for this recipe because we like seeing the bottom of the dish to ensure that the crust doesn’t burn. You can also use a regular pie plate, just be sure to check your pie five minutes before the time you’ve set for the bake time to determine if it’s done in case it takes less time on this dish.
  • Honey Graham cracker crumbs We chose an easy pie crust that is press-in to make this dish. Also, we added grated ginger to the cracker crumbs to give the crust an extra warmth.
  • Butter – unsweetened butter that has been melted is used to hold the graham cracker crumbs.
  • Pure pumpkin canned in a can – using canned pumpkin is an easy method to prepare your filling. Be sure to purchase the purest pumpkin puree, not the canning pumpkin pie filling. The benefit of canned pumpkin is that it doesn’t need to wait until pumpkin season to enjoy the pumpkin-flavored foods! Enjoy pumpkin all year long!
  • Eggs made use of large eggs in this recipe.
  • Sugaree utilized granulated sugar. You could substitute brown sugar to make half-sugar coarse if you like. Half and half sugar can give your pumpkin pie filling a note of sweet molasses flavor because of brown sugar.
  • Almond milk is the evaporated milk that is used in traditional recipes for pumpkin pie. Be sure to purchase the one that is not sweetened. Have you ever wondered how you can process an almond? Almond milk is produced by making almonds soak in water overnight or for up to five days. The almonds are then ground in the water, and the entire mixture is removed. The resultant liquid is almond milk! Almond milk is easily available in most grocery stores, either in the refrigerated section or in the aisle of health foods, in case there is one.
  • Vanilla Extract
  • Salt
  • Spices (include cinnamon and ground nutmeg. Ginger along with ground cloves The spice mix in the pumpkin pie is crucial! These spices are mixed to give the pie the flavor of earthy and warm. If you’d rather take some spices out, it’s fine. Feel free to select whatever combination you prefer.

Create Pumpkin Pie with Almond Milk in just 4 easy steps

  1. Preheat your oven to 350 For 191 C. Lightly grease your pie plate with a little cooking spray or butter.
  2. Begin by making your base. In a medium-sized bowl, combine the graham cracker crumbles with ground ginger and melting butter until the crumbles are completely coated. Put the crumbs in the prepared pan and ensure they are pressed across the sides of your pie plate. Place the pie pan in the freezer to cool while you prepare your pumpkin pie filling.
  3. Make for the filling of pumpkin. Add the other ingredients to the bowl in a large container and mix thoroughly. The filling will have a similar consistency to pudding.
  4. Take the pie crust out of the freezer and add the filling. Bake for about 50 minutes. You may want to start looking at the pie after 40 to 45 minutes to ensure that you don’t overcook it. Temperatures in the oven vary for every oven; therefore, it’s recommended to check your baked goods when making a recipe for the first time. If you find that your Graham cracker crust is beginning to darken, you can place foil on areas of the pie and the pie plate to stop the crust from becoming too dark.
  5. (Bonus Step! ): Once your pie is set, take a fork and begin digging in!

Storage Your Pumpkin Pie

Cool the pie until it’s at ambient temperature after taking it removed from the oven. It can take as long as 2 hours.

If you don’t plan to eat the pie immediately, You can store it covered but not completely in the refrigerator for three to four days.

Making Pumpkin Pie With Almond Milk

Step 1: Prepare your pie crust.

Put the crushed graham crackers and crushed ginger into a bowl. Pour in the butter that has been melted and mix it all together.

Preheat the oven to 400F/200 C. Make sure you lightly grease your 9-inch pie dish using cooking spray or butter.

Step 2: Press the buttery crumbs into your pie dish.

The pie plate should be placed in the freezer for a few hours to cool while you make the filling.

Step 3: Combine the other ingredients in a medium-sized bowl, and mix until the mixture is smooth.

Step 4: Remove the pie plate from the freezer, and add the filling to the crust of the pie.

Step 5: Bake at 400 degrees for about 50 minutes.

Check the pie every 40 minutes to ensure that the crust isn’t burning.

If the pie plate is becoming dark, you can put foil on the edges of the pie plate to shield the pie plate from the scorching heat.

Allow the dessert to cool down at room temperature for one to 2 hours prior to serving.

Step 6: Serve and have fun!

Pumpkin Pie Almond Milk

  • Yield: 1 loaf
  • Time to prepare: 20 minutes
  • Cook time: 50 minutes
  • Additional time: 2 hours
  • Total time: 3 hours, 10 Minutes

This pumpkin pie made of almond milk is the perfect pumpkin pie to be. It’s creamy, filling, and delicious!


To make the crust:

  • 1.5 cups Graham cracker Crumbles
  • 1/4 cup butter that is unsalted, melting
  • 1/2 tsp ground ginger

To make the filling for pumpkin pie:

  • 1-1/2 cups canned pumpkin
  • 2 eggs
  • 3/4 cup sugar
  • 3 cups almond milk
  • 1/2 tsp. vanilla
  • 1/2 tsp. salt
  • 3/4 tsp. cinnamon
  • 1/2 tsp. ground Nutmeg
  • 1/2 tsp. ginger
  • 1/2 tsp. ground cloves


Preheat the oven to 400F/200 C. Make sure you lightly grease your 9-inch pie dish using cooking spray or butter.

Prepare the pie crust: Put the graham cracker crumbs and ground ginger inside a bowl. Pour in the butter that has been melted and mix well.

Put the buttery crumbs on the pie plate that you prepared. Put the plate into the freezer and cool while you make the filling.

Mix the other ingredients in a large bowl until they are smooth.

Take the pie plate out of the freezer, and then add the filling to the pie’s crust.

Bake at 400°F in 50-minute increments. Be sure to examine at the beginning of 40 minutes to make sure the crust isn’t burning.

If the pie plate is becoming dark, you can put foil around the edges of the pie plate to shield the crust from the scorching heat.

This pie is deliciously chilled or at room temperature or warm.

*Keep the freshness of your dessert by covering it with plastic wrap and keeping it in the refrigerator for up to 5 days.

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