Easy Dairy Free Pumpkin Pie Recipe

It started with latte. Soon it took over the world, from the cereal aisle to the cookie jar to the corner donut place. We’re talking, of course, about Pumpkin Spice, the must-have flavor of fall, and we’re hopelessly under its slightly-sweet, slightly-savory spell.

Now, all things Pumpkin Spice just got even better: Pereg Natural Foods is rolling out its new, all-natural Pumpkin Pie Spice blend just in time for Thanksgiving. So, it’s not too soon to start thinking about all the ways you can spice up your life with this intriguing mix of cinnamon, nutmeg, allspice, ginger, and cloves.

“The sky’s the limit,” says Gill Schneider, President of Pereg Natural Foods. “Pumpkin spice adds a warm, homey touch to so many things – not just the obvious pies and baked goods, but to breakfast, lunch, dinner, and beyond.” And, he adds, you can get creative with a conscience. “Like all Pereg products, our Pumpkin Pie Spice blend is crafted from 100 percent pure, fresh ingredients with no additives, preservatives, coloring, or MSG, and is OU certified kosher.”

Pereg suggests some creative ways to add a kiss of autumn to your table with Pumpkin Pie Spice:

  • Coat chunks of sweet potato or butternut squash before roasting.
  • Mix it into pancake or waffle batter, sprinkle it over oatmeal, or dust it on French toast.
  • Brew a good dash of it with your coffee and top it off with some Pumpkin Pie Spice-infused whipped cream.
  • Spice up autumn cocktails: use Pereg to make a simple syrup or in decadent drinks like the pumpkin pie martini.
  • Add warmth and depth to homemade pumpkin butter.







1 (15 oz) can pumpkin puree (or 2 cups fresh pumpkin puree)

1 cup full fat coconut milk

1 tsp vanilla extract

¾ cup light brown sugar

½ tsp sea salt

1 tsp PEREG ground cinnamon

1 ½ tsp PEREG pumpkin pie spice


Pie Crust:

1 ¼ cups all-purpose flour

½ tsp sea salt

1 TBS granulated sugar

½ cup margarine sticks, chilled, and cut into 1 inch pieces**

¼ cup ice cold water




Make the pie Crust:

Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.

Add the margarine and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.

Remove dough from processor (will be crumbly) and form into a ball.

Wrap in plastic wrap and refrigerate for at least 15 minutes or overnight for best outcome


Make the filling:

In a large bowl, USE THE EGG REPLACER.

Whisk in the pumpkin, coconut milk and vanilla extract until combined.

Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.


Putting it together

Preheat your oven to 425 degrees F.

Lightly grease a pie plate and set aside.


Roll out your pie dough on a well-floured surface (pastry cloth) to fit the size of your pie plate.

Carefully transfer the dough to the pie plate and shape the crust how you want it to look.


Pour the filling into the unbaked pie crust and cover the crust with a pastry shield

Bake for 15 minutes at 425 degrees F.


Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).  Serve or refrigerate until ready to serve.

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