April's Pumpkin Pie

Creamy smooth Pumpkin Pie, made without dairy or cinnamon. So unbelievably easy and delicious, you won't miss the dairy and cinnamon at all!

Pumpkin Pie - Veggies First Then Dessert

So many people are lactose intolerant or allergic to dairy these days, (I'm allergic) that dairy free recipes have become quite common. But why would I want to make a pumpkin pie without cinnamon, and is that even possible?

Because I recently found out that I am allergic to cinnamon too. *sadface* No more pumpkin pie, french toast, cinnamon rolls, brown sugar and cinnamon oatmeal... or so I thought. After doing a lot of research I found that most recipes that call for cinnamon, can be modified and made without it, with little change in taste.

It's time for #FantasticalFoodFight, a monthly blogging group I participate in, hosted by Sarah at Fantastical Sharing of Recipes. Each month a theme or ingredient is assigned and bloggers can make whatever their heart desires that fits into the theme. This month's theme is PUMPKIN.

It was the perfect time to test one of my favorite pumpkin recipes, and make it without cinnamon, pumpkin pie. Plus, not only was I going to make it cinnamon free, but dairy free as well. Was it possible? Would it taste good without cinnamon, one of the main spices in pumpkin pie?

Pumpkin Pie: Veggies First Then Dessert

It turned out perfect! Smooth, creamy, and full of deliciously spiced pumpkin flavor. I found out that an amazing substitute for cinnamon is allspice and nutmeg, you just have to use a little less than the amount of cinnamon called for.

This pie tastes so much like traditional pumpkin pie, that no one will know it's cinnamon and dairy free.

Veggies First Then Dessert - Pumpkin Pie

Don’t miss the link up below the recipe, to find even more Pumpkin goodness.

Printable recipe

April's Pumpkin Pie


4 large eggs
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 (29 ounce) can pure pumpkin
1/2 cup cashew milk
1 teaspoon vanilla
2 unbaked deep dish pie crusts


Preheat oven to 375º F.
In a large mixing bowl add the eggs and beat on medium speed until blended. Add the sugar, salt, allspice, nutmeg, pumpkin, milk, and vanilla, and blend until well combined and completely smooth.
Pour into pie crust and bake for 50-60 minutes, or until filling is no longer jiggly except toward the middle of the pie. If the edges of the pie crust become a little to brown, cover the edges with aluminum foil or a pie shield.
Allow pie to cool for at least one hour before serving.
Top with dairy free whipped cream if desired.
Pie can be stored in the refrigerator, loosely covered, for up to 3 days.

Makes 2 deep dish pies, and each pie serves 8.

April's tip:
  • Pumpkin pie can be frozen for up to 3 months. Allow pie to cool completely, then wrap well in plastic wrap and freeze. To thaw, place in the refrigerator for 24 hours.

Inlinkz Link Party


April's Pumpkin Pie - Veggies First Then Dessert

Did you make this recipe?

Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.


  1. This sounds amazing. I have been wanting to try cashew milk.

    Thank you for linking up w us at Creative Muster! We are pinning this! Many blessings to you. xoxoxo Sharon

    1. I tried cashew milk out of necessity, after finding out I am allergic to almonds. I loved it and found out there are other types of non-dairy milk too, such as oat milk, which I will be trying to make soon. Thanks for pinning the recipe Sharon! :)

  2. This looks like a great dairy free pie! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday.
    Miz Helen

    1. It truly is Helen, you can't tell it's dairy free at all!

  3. Thanks for sharing at the Fabulous Friday Linky Party! Can’t wait to see what you share this week>>https://abiggreenhouse.com/the-super-fabulous-friday-linky-party-6/


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