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Mom’s Pumpkin Pie: Milk-Free, Egg-Free, Soy-Free

You might be surprised to find out that pumpkin pie can be made without milk or eggs, but with this recipe, it is possible. The following recipe has been adapted from one of the most popular recipes in KFA Safe Eats® recipe collection, created by KFA member, “Littlebotsmom.” Members have used the Mom’s Pumpkin Pie recipe to make traditional pies, mini pies, custard molds, even amuse-bouche (single-bite) desserts.


2 cups canned pumpkin or sweet potato
3/4 cup brown sugar, firmly packed
1 1/2 cup milk alternative or water
6 1/2 Tbsp cornstarch
1 tsp allspice
1/2 tsp salt
1/4 tsp ground cloves
1/2 tsp ginger powder
1/4 tsp ground nutmeg
1 pie crust, safe for your allergy set


Preheat oven to 375 F. In a medium saucepan combine all ingredients. Cook over medium heat until mixture begins to thicken, stirring constantly. Pour into pie crust. Bake 30 minutes until firm.


Nutmeg is not a tree nut. It is a seed from an evergreen tree.

Looking for more allergy-friendly dishes to serve for the holidays? Check out our Safe Eats® Allergy-Friendly Recipe Collection. It includes nearly 1,500 recipes from our community members, including several allergy-friendly casseroles, side dishes and desserts. Search by category and allergens to find recipes to make at home and add recipes of your own! Also, join our online community to talk with other people managing food allergies about holiday cooking tips.


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Comments (17)

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Welcome Sharon!!  Glad you enjoyed the recipe.  We enjoy it every year.    Be sure and watch the KFA blog for more yummy and safe recipes.


Ellen -- Glad it turned out great.  


Hey!  That's the pie I made yesterday!  Except that I used canned coconut milk, modified corn starch, and added cinnamon.


Cybelle Pascal's rice milk version of the recipe includes a packet of gelatin as well, I guess it helps thicken.


 Welcome Robyn & Heddi!  We are glad you found us.  Be sure and check out the other KFA blog posts.  We have some awesome recipes.


The Food & Cooking forum is also a popular place this time of year -- http://community.kidswithfooda...rum/food_and_cooking


This is a great recipe! We have a corn and a dairy allergy in our household and my kids and I are making a pumpkin pie from scratch for Thanksgiving...   I have a blog entry that describes how to prepare pumpkin from scratch (as in using those little pumpkins the kids picked out around Halloween time).   It also tells how to make your own dairy-free, corn-free graham cracker crust, and what to do with the seeds from the pumpkin! :-)



Robyn Pollock Peterson

Just an FYI that I tried that Pecan Tassie recipe as a bigger pie and it was messy disaster!  That filling doesn't have the structure you need for a bigger pie.  It is mainly sugar and made a caramel fountain all over my oven!  It might work OK in mini pies that bake for shorter time, but not so much in a full size pie.

Kathy P

For egg free pecan pie I prefer to make individual little pies called Pecan Tassies. We have a recipe in the Safe Eats Recipe collection that is available for Family Members (cost is $25 or sponsored memberships available). Family Members can find the recipe here: Pecan Tassies


The other difference between pumpkin and pecan pies is the body or structure of the filling. This is why I like to do smaller individual pecan pies. A pecan pie is a sugar custard and does not have the pumpkin puree to help with stability. I don't think only using a starch to set up a pecan pie will work. If you can do soy, Post Punk Kitchen (very reputable vegan cooking blog) has a Maple Pecan Pie that uses tofu. 

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