Better Body Foods Pumpkin Pie

This dairy free pumpkin pie with oat milk is so creamy and spiced to perfection. A must-have for Thanksgiving! Dress it up with simple pie crust leaves, candied cranberries, or dairy free whipped topping.

Wondering how to do the topping?

For the fun leave designs, simply use extra pie crust and cut out leave designs. Place on a cookie sheet and bake until golden brown. Once the pie is done, arrange them on top along with candied cranberries and pumpkin seeds. Additionally, you can add dairy free whipped cream topping with refrigerated coconut milk as the base.

Can this be made ahead of time?

Yes! This is a great one to prep ahead of time for Thanksgiving. We recommend making it the day before, but it will keep for up to 3 to 4 days ahead of when you want to serve it. Keep in mind, the crust may get a little bit soggy the longer it’s in the fridge.

This dairy free pumpkin pie with oat milk is so creamy and spiced to perfection. A must-have for Thanksgiving!

Better Body Foods Pumpkin Pie

Ingredients:

• 1 pie shell, baked and cooled
• 3/4 cup C & H Granulated Sugar (#1632)
• 1 tsp AP Ground Korintji Cinnamon (#1005)
• 1/2 tsp Regal Fine Sea Salt (#1146)
• 1/2 tsp AP Ground Ginger (#1420)
• 1/4 tsp ground cloves
• 5 large eggs
• 1/2 can Libby’s 100% Pure Pumpkin (#2867)
• 8 oz. BBF Oatsome Organic Oat Milk (#1907)
• 8 oz. non-dairy whipped cream, for serving (optional)

Instructions:

1. Pre bake pie shell as directed by instructions.
2. In a small bowl, mix together, sugar, cinnamon, salt, ginger, and cloves. Beat eggs together in a large bowl. Add sugar mixture and pumpkin; stir to combine. Stir in oat milk until well combined.
3. Pour mixture into pie shell and bake at 375 degrees for 15 minutes. Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes.
4. Transfer to a wire rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.

*Optional: Use extra pie crust to cut out leave shapes, and place on top of the filling. Garnish with candied cranberries or pumpkin seeds.

Recipe from Catalog #11, 2021.

Add these to your Thanksgiving line up!

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