Easy Thanksgiving Non- Dairy Pumpkin Pie (low-fat )

Thanksgiving Non- Dairy Pumpkin Pie

It was my job to get the dessert for Thanksgiving dinner today. As I looked at the dessert options at the market I noticed how many of them were full of corn syrup, shortening and processed ingredients.  I wanted a dessert that allowed me to control the amount of sugar, was non-dairy and minimally processed.  I decided to roll up my sleeves and bake something  myself. It was a no-brainer to make a pumpkin pie, because it’s my husby’s favorite.  I doubled this recipe for the filling and made one with a crust, and one with out (for a gluten-free option and  anyone who wants to lighten the carb-intake).  The results were  so great you did not miss the dairy at all!  For those of you who want to add a little extra I recommend that you serve the pie with a side of soy vanilla ice cream.

I want to wish all of you the happiest Thanksgiving filled with friends, family and great food!

Beauty Bonus: Pumpkin packs a powerful one-two punch when it comes to skin care. It contains powerful alpha hydroxy acids, a natural fruit acid that helps lift away old skin cells to reveal a radiant, more luminous complexion, plus vitamin A, which helps increase the rate of cell renewal to unveil younger-looking, softer skin.



For the filling:

  • 1 recipe pastry for a 9 inch single crust pie
  • 2 eggs (organic)
  • ¼ cup Agave (organic)
  • ¾ cup packed brown sugar
  • ¼ teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup Soy or Almond Milk
  • ½ Cup Orange Juice (fresh- not from concentrate)
  • 1- 15oz Can pumpkin puree
  • ½ tsp nutmeg (optional)


  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a large bowl, combine eggs, brown sugar and agave. Add salt, cinnamon. Gradually stir in milk and orange juice. Stir in pumpkin. Pour filling into pie shell.
  3. Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.

Let cool and top with Soy or other non-dairy vanilla ice cream and enjoy!

If you choose to make a crust here is the recipe:

For the crust:


  • 2 Cups all-purpose flour
  • 1 Teaspoon salt
  • 1 Organic Vegan Butter
  • 1/2 cup water


  1. In a large bowl, combine flour and salt. Cut in vegan butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
  2. Roll out dough on a floured counter. Don’t over work it.

About Mimi Dakar Berry
I am a beauty exec by day, but come nights and weekends I AM A FOODIE! My obsession of cooking shows, magazines and books has led me to the

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