Dairy-free Spiced Pumpkin Pie and Chocolate Pumpkin Baked Doughnuts

In October, we lug home golden pumpkins and red-skinned apples from the markets and transform them into a sideboard of sweets for a Canadian Thanksgiving celebration.

The correlation between Thanksgiving baking and cooler fall temperatures is no coincidence. My kitchen begins heating up with crimped pies and tender cakes right around the time our evening walks start requiring scarves and sweaters. It’s a good balance.

Dark chocolate pumpkin dairy-free baked doughnuts | Simple Bites

A handful of people in my extended family have a lactose intolerance, and often have to sit out the dessert course. Well, this Thanksgiving things are different; I’ve developed a few recipes that leave out the butter and the cream but still taste fantastic. They are too good not to share with all of you and they are both over on JamieOliver.com.

First up are Dark Chocolate Pumpkin Baked Doughnuts. Noah took one bite of these doughnuts and begged to be shown the method to make his own from scratch. Fortunately they are simple enough for a novice to bake with great success.

Get the recipe: Dairy-Free Dark Chocolate Pumpkin Baked Doughnuts.

Rich spiced dairy-free pumpkin pie | Simple Bites

We adults tend to gravitate towards the pie, though – a rich, spiced pumpkin pie, to be precise. It’s traditional Thanksgiving fare and as far as I’m concerned it’s the ultimate fall comfort food.

Get the recipe: Rich Spiced Dairy-Free Pumpkin Pie.

To all my Canadian readers, have a wonderful Thanksgiving with family and friends.

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

Subscribe For Free!

Like reading this post?
Get more delivered to your email inbox.


  1. These donuts sound sooooo good! Definitely loving the pumpkin and chocolate combo.

  2. Robyn Peterson says

    Never thought of using mayo in a piecrust (or in a pumpkin pie). We’ve always used trans-fat free shortening or lard or margarine as a binding agent. How’s the texture of the crust?? Is it more of a crumb? Also, how is the texture of the filling? The picture looks like it set alright. Is it lighter/more fluffy than usual? I’ve always used gelatin (dairy-free, but certainly does gross some people out… if they know about it LOL) in my pie filling to get the consistency most people are expecting.

    • Robyn, I’ve never used gelatin, and this was my first time to use mayonnaise so I can’t compare the two. However, the texture for both was almost exactly the same as my standard, classic pumpkin pie. It was a pleasant surprise! Slightly richer, perhaps, but completely craveable.
      I could pick up a chilled slice and eat it with my hands – I know that because I did, many times, it was that good! The crust wasn’t crumbly, but definitely flaky.
      I hope you try it out!

  3. I’m thrilled to see the butter-free recipes because butter here in the southern US is very expensive this year!

  4. Lovely recipes Aimee! They both look fantastic!

  5. Happy Thanksgiving, Aimee and thanks for both of these lovely recipes!

  6. Great dairy-free dessert ideas Aimée. Wishing you and your family a lovely Thanksgiving XO

  7. La Torontoise says

    Aimee, have a great Thanksgiving long weekend!
    I love the dark chocolate pumpkin doughnuts. Will give it a try this weekend. Unfortunately for me, it’s a work day here in Europe, but how could I ever forget the beauty of l’été indien in Canada… I used to celebrate Thanksgiving always in a cottage near Algonquin park… So beautiful colors…

    Have a great time!

  8. Taylor Spangler says

    I made the chocolate pumpkin donuts this morning and they were a MAJOR hit! so moist! My husband requested that I make a double batch next time. We dipped some of them in cinnamon and confectionary sugar and that was great too. I like that they are so easy, can’t wait to try the pumpkin pie!

  9. I got so excited when I saw the dairy free doughnuts. My husband is not lactose intolerant. He is deathly allergic to some of the enzymes found in some dairy products. Sadly, those same enzymes exist in mayonnaise.


  10. I know it’s been a couple years since you posted this, but I wanted to tell you this recipe has been a lifesaver!!!! My husband doesn’t like dessert but he does love pumpkin pie, and we have dairy aversions in our family. THANK YOU for such a wonderful recipe!! It’s become a staple in our home

Speak Your Mind