I love pumpkin pie. It’s always been one of my favorites. As a kid, I once asked for pumpkin pie instead of a birthday cake. I love it that much.
I’m going to save everyone the trouble and tell you straight off: it’s impossible to recreate the classic baked custard style pumpkin pie without any eggs or dairy. Impossible. The vegan blogs will try and tell you that concoctions of tofu, agar agar, agave, and pumpkin will bake up to taste “just like the real thing”.
It’s just not true. I’ve tried.
So this is not baked pumpkin pie. It’s not your classic pumpkin pie.
No, this pumpkin pie is the other pumpkin pie that shows up on Midwest Thanksgiving tables…because it turns out, most kids don’t like pumpkin pie. I was the weird one.
This is the creamy no-bake pumpkin pie, usually brought by an older aunt or lady from church who knows. She knows this pie only takes minutes to make, but will disappear faster than the other pumpkin pies that took hours of prep. She knows the kids will love this one.
And it’s all true. This pie takes minutes to make. It’s easy enough that the kids make it now. It doesn’t take up precious space in the oven on Thanksgiving Day when all heck is breaking loose.
And it’s always the first pie to disappear.
Happy Thanksgiving from the Midwest!Print
This dairy-free and egg-free pumpkin cream pie is the easiest pie you’ll ever make. You’ve got enough going on with Thanksgiving Dinner, you can take a break on this one.
- Beat milk, pudding mixes, pumpkin and spices together with a whisk until well blended.
- Fold in 1 1/2 cups of whipped topping.
- Pour into crust, decorate with remaining whipped topping and refrigerate for an hour.
Yes, Jell-O Instant Vanilla Pudding Mix is dairy free, vegan too.
For dairy-free whipped cream, I use Rich’s Whip Liquid, found at Gordon Food Service (a local restaurant food supply store). If you can’t find it, there are other vegan options at your local health food/whole foods-type stores.
If you don’t have a dairy allergy, just use regular milk and Cool-Whip!