Dairy Free Pumpkin Pie

This easy Dairy Free Pumpkin Pie is a delicious way to enjoy pumpkin pie if you are lactose intolerant!

My Mom had a very special birthday on the 1st of November. I can’t tell you what that special birthday was, because she would kill me if I divulged her age!! Lol! 😂 😂

Since she is gluten intolerant and severely lactose intolerant, I had to come up with a different, seasonal dessert for her to enjoy!

I have to say that I have not found a fantastic gluten and dairy free pie crust! I have had gluten free pie crusts that I thought were good, but let’s face it, pie crusts need butter!! I’m not even crazy about the vintage Crisco Pie crust! The butter flavor is essential, in my book!

The dairy free pumpin pie filling, on the other hand, is very good! You really can’t tell the difference! How did I manage that?

Well, did you know that evaporated milk was simply milk? Yes, my friends, milk that has been cooked down and some of the water content evaporated out of it! (hence the name, evaporated milk! 😉 )

To make dairy free pumpkin pie, all you need is dairy free evaporated milk! With all of the new nut milks out there, that is easily accomplished, now-a-days!

This is how you make Dairy Free Evaporated Milk! (You can also buy it in a can from Carnation, but where is the fun in that? And.. it’s expensive!!!) Luckily, it is super easy to make at home! I’m going to make dairy free sweetened condensed milk for a few special holiday baking projects!

What you need

For the filling

• pumpkin puree – use store bought or home canned, fresh or frozen pumpkin
• pumpkin pie spice – or cinnamon, allspice, nutmeg, cloves and ginger
• sugar – use either granulated sugar or brown sugar
• salt
• eggs – use vegan egg substitute if you’d like the recipe vegan
• dairy free evaporated milk – this version is evaporated almond milk.

For pie crust

• flour
• salt
• butter – use vegan butter if you’d like the recipe vegan.
• ice water

How to make Dairy Free Pumpkin Pie

How to make pie crust

For the filling

Pour pumpkin mixture into your par baked pie crust to within a half inch from the top. Do not overfill, the pie will leak all over your oven.

Make cleanup easy by placing a piece of parchment paper on to a rimmed baking sheet and bake the pie on that. Bake pie at 425°F / 210°C for 15 minutes. Reduce heat to 350°F /175°C and bake for about 50 minutes.

Pie is done when tester or a knife inserted in the center come out clean. Cool pie on a wire rack.

Don’t overcook the pie. This pie was overcooked so it cracked. To avoid cracking, take it out of the oven while the center still shakes a bit. Like jello does. The pie will continue to cook after it’s removed from the oven.

Are you making pies for Thanksgiving? I usually feel obligated, because of tradition. But, let’s face it, after eating the turkey and the umpteen side dishes that we all make, who wants to eat dessert! I, myself, wait until the breakast the next morning! (breakfast of champions!) 🙂

This is a very traditional Pumpkin Pie Recipe that has been rendered gluten-free and lactose free! If you use a vegan egg substitute, you can make the recipe vegan as well. But… It tastes just like Grandma used to make!

Serve with whipped cream or vanilla ice cream if you’d like.

I hope you enjoyed the recipe today for, Dairy Free Pumpkin Pie!

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Don’t forget to sign up for my newsletter, so that you don’t miss any new recipes! Sign up form is below the recipe. I wish you a healthy and happy Thanksgiving! Enjoy your friends and family! Thanks for stopping by today!

Enjoy! And have fun cooking!

Xoxo,

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