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Pumpkin Meringue Pie


Pumpkin Meringue Pie

Dairy-Free Pumpkin Meringue Pie.

© 2011 Ashley Skabar, licensed to About.com, Inc.

Pumpkin pie and its most popular topping, whipped cream, are traditionally anything but dairy-free. From the crust to the filling to the pillowy creamy topping, pumpkin pie is loaded with allergens. But the fall holidays just wouldn't be the holidays without pumpkin pie, right?

This pumpkin meringue pie recipe rectifies this conundrum for those who are allergic to dairy or just health-and-taste-conscious by using a dairy-free crust and dairy-free filling and then topping the pie off with cloud-like meringue. That's right; eggs are not dairy, so meringue, which is essentially just egg whites and sugar, is totally safe for people who are allergic to dairy ingredients but not eggs.

Note: The pie and the filling can be made a day in advance, so for busy holiday preparations, feel free to prepare your pie and then wait until you're ready to serve the pie to make the meringue.

Prep Time: 40 minutes

Cook Time: 1 hour

Total Time: 1 hour, 40 minutes

Yield: 1 9" pumpkin pie


  • For the Crust:
  • 1 Recipe Dairy-Free Pie Dough or Olive Oil Pie Crust Dough, cold
  • For the Filling:
  • 2 large eggs
  • ¾ cup white granulated sugar, plus more for spinkling
  • 1 t. ground cinnamon
  • ½ t. ground ginger
  • ¼ t. ground nutmeg
  • 1/8 t. ground cloves
  • 1 15-ounce canned pumpkin (NOT pumpkin pie mix)
  • 1 ½ cups vanilla dairy-free soy milk
  • For the Meringue:
  • 6 large egg whites
  • 1 1/2 cups white granulated sugar


1. Preheat the oven to 425 F. Lightly grease a 9” pie plate with dairy-free soy margarine. Roll out the prepared dairy-free pie crust and fit into the pie plate. Place the plate in the refrigerator to chill while making the filling.

2. Prepare the filling. In a large mixing bowl, use an electric hand mixer to beat the eggs with the sugar until the mixture is pale and frothy. Add the cinnamon, ginger, nutmeg, and cloves, and beat until just combined. Add the pumpkin and soy milk, and beat until the mixture is smooth and creamy.

3. Pour the filling into the prepared crust and sprinkle lightly with sugar. Bake for 15 minutes, then reduce the oven temperature to 350 F and continue to bake for 40 to 50 minutes longer, or until the filling is set. Allow pie to cool completely on a wire cooling rack and then transfer to the refrigerator to chill for at least 2 hours before topping with meringue.

4. Make the meringue just before serving, after the pumpkin pie has completely chilled. In a heatproof bowl set over (but not touching) a saucepan of simmering water, whisk together the egg whites and sugar for about 3 minutes or until the sugar dissolves and the mixture is just warm to the touch. Using an electric hand-mixer, beat the mixture on a medium speed setting for 3-4 minutes, or until frothy. Increase the speed to high and continue to beat for another 5-6 minutes, or until stiff, glossy peaks form. Using a large spoon or spatula, dollop the meringue onto the chilled pie, taking care not to over-work the meringue (I just usually dollop all of the meringue onto the pie and give the topping one or two swirls with the spatula). You can do one of two things to brown the meringue: 1.) Use a small kitchen torch. Hold the torch about 4 inches from the meringue and move the flame back and forth evenly around the entire surface of the meringue unti it begins to brown. Once browned, serve. 2.) Turn on your oven's broiler. Place the pie on the top rack in the oven for about 1-3 minutes, or until the meringue begins to brown. (This will happen very quickly, so take care to watch your pie while it's in the oven!) Serve immediately.

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