No.....without milk your filling will be heavy and more like a squash casserole than a pumpkin pie.

Here's my recipe:
Pumpkin pie
1 14 oz can Libby's pumpkin
1 cup sugar....half brown half white
1 1/2 tsps cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp cloves
1 tsp vanilla extract
1 1/2 cups milk.....for dairy free....use soy milk

Pour into a10 inch pie shell and bake at 425 for 10 minutes, without opening the door, turn oven down to 350 and continue baking another 40 minutes or until a knife inserted in the center comes out clean.

If you use an oatmeal nut crust you will have a very difficult time serving from a molded tart pan....I vote for the ceramic pie plate.
Linda C

Maybe you could use almond milk. Most stores have it now.

Do you think applesauce would work? I have some rice milk? I haven't used my pie plate so that one it is!

Can you use eggs? Pumpkin pie has a custard filling, and that means eggs. (I think Linda must use eggs but forgot to list them.) The pumpkin plus eggs plus soy milk or almond milk or rice milk or whatever will bake into a custard. You need sugar and spices to make it taste good.

OOps.....yes....3 eggs!
Got to go to that file and correct it...NOW!

To improve the flavor, you can use fresh ginger instead of dried, and you will need two to three times as much volume. Fresh ginger will really perk it up. I think rice milk should work okay, but almond milk would have a better flavor.

Lars