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Mom's Allergy-Friendly Easy Pumpkin Pie Recipe


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

People are usually surprised to find out that pumpkin pie can be made without milk or eggs, but with this recipe, there is no doubt. The following recipe has been adapted from one of the most popular recipes in KFA Safe Eatsβ„’ 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 So Delicious coconut milk beverage, other 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.

Substitutions and Notes

If you prefer sweet potato over pumpkin, they are interchangeable.

Nutmeg is not a tree nut. Coconut has been classified by the FDA as a tree nut, but allergists and botanists do not agree. If you are managing a tree nut allergy, consult with your allergist about coconut.

Photo courtesy of Kristin Johnston

This information is for your convenience. It is not an endorsement or a guarantee of the product's safety. Always read ingredient labels. Contact the manufacturer, if needed, to confirm the safety for your child.


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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! :-)



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.

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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