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!
How to make Dairy Free Pumpkin Pie
- Place canned or fresh, cooked pumpkin in a large bowl with sugar.
- Add Pumpkin Pie Spice, recipe here.
- Add eggs.
- Lastly, add evaporated milk (can substitute sweetened condense milk, just cut sugar out totally).
- Whisk together until very smooth.
Carefully fill pie crust. Do not overfill, the pie will leak all over your 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 and lactose free! But… It tastes just like Grandma used to make!
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,
Dairy Free Pumpkin Pie
Ingredients
- 12 oz dairy free evaporated milk link for recipe in instructions
- 15 oz fresh or canned pumpkin meat (1 small can)
- 3/4 cup Sugar
- 1/2 tsp Salt
- 1 3/4 tsp pumpkin pie spice
- 2 eggs
Instructions
- Preheat oven to 425°F.
- Add dairy free evaporated milk to large bowl with pumpkin, sugar, salt, pumpkin pie spice and eggs.
- Whisk well, until very smooth.
- Fill 9″ deep crust pie crust to about 1/2 inch from top of crust so that it doesn’t spill over in your oven.
- Bake at 425°F for 15 minutes. Then reduce heat to 350°F for about 50 minutes. Fork inserted in the center of the filling should come out clean!! Depending on the temperature of your oven, it could take quite a bit longer.
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Notes
- Bake pies in the lower third of the oven.
- Bake at the correct oven temperature. (Test the temperature of your oven with an oven thermometer.
- Do not over-bake.
- The middle of the pie should still jiggle, like Jello.
- You can test temperature of filling with an instant read thermometer. It should be over 160°.
- Remember that the filling will continue to cook after it is removed from the oven.
- If you begin to see cracking around the edges, remove the pie from the oven. It is done.
Nutrition
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Corina Blum
This looks gorgeous and it’s great that you’ve been able to make a gluten free version so your mum can enjoy it too!
Binky
Thanks Corina! It was a big hit!
Jacqueline Debono
This pumpkin pie looks great! Love the tip about making your own evaporated milk. So simple. I guess it would be the same whether it’s non dairy milk or dairy milk, right?
Binky
Yes, absolutely! It’s just something I never thought of making before, but it is silly easy! Thank you Jacqueline!
Anna
What a great idea to use evaporated milk to make lactose free pumpkin pie …. love how you eat it for breakfast the next day – LOL.
Binky
Oh, yes, I’m all about pie for breakfast the next day! Lol! 🙂 Thanks Anna!
Nikole Berg
Love your pumpkin pie recipe! I can’t wait to try it!
Binky
Thank you so much Nikole! I hope you like it!
ALexis
This pumpkin pie looks delicious! I am trying to remove dairy from my diet, this looks like the perfect pie recipe for the upcoming Thanksgiving.
Binky
Yes, it’s very good! You would never know it was dairy free!
Julia
Delicious and perfect for the Thanksgiving feast! 🙂 Love the step-by-step photos.
Binky
Thank you Julia! I appreciate your comment!
Mary Bostow
Now this dessert will be one of my favorites. Love Love Love this recipe! I’m sure these tastes are amazing! So YUMMY!
Binky
It is really good, Mary! if I didn’t tell you it was dairy free, you wouldn’t know the difference!
Cliona Keane
This looks like the perfect pumpkin pie recipe! I love how simple and delicious it is!
Binky
Thanks so much, Cliona! It certainly is very easy!
Sonal
Such a well explained post and thoughtfully done for the people who are lactose intolerant. Love it completely.
Binky
Thank you so much, Sonal! I appreciate your kind words!!
Jessica Formicola
I will be making this pie for my dairy-free family on Thanksgiving!
Binky
Oh, great! I hope you enjoy it! I’m sure you all will! Thank you Jessica!