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.
- 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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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.
Video
Nutrition
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I will be making this pie for my dairy-free family on Thanksgiving!
Oh, great! I hope you enjoy it! I’m sure you all will! Thank you Jessica!
Such a well explained post and thoughtfully done for the people who are lactose intolerant. Love it completely.
Thank you so much, Sonal! I appreciate your kind words!!
This looks like the perfect pumpkin pie recipe! I love how simple and delicious it is!
Thanks so much, Cliona! It certainly is very easy!
Now this dessert will be one of my favorites. Love Love Love this recipe! I’m sure these tastes are amazing! So YUMMY!
It is really good, Mary! if I didn’t tell you it was dairy free, you wouldn’t know the difference!
Delicious and perfect for the Thanksgiving feast! 🙂 Love the step-by-step photos.
Thank you Julia! I appreciate your comment!
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.
Yes, it’s very good! You would never know it was dairy free!
Love your pumpkin pie recipe! I can’t wait to try it!
Thank you so much Nikole! I hope you like it!
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.
Oh, yes, I’m all about pie for breakfast the next day! Lol! 🙂 Thanks Anna!
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?
Yes, absolutely! It’s just something I never thought of making before, but it is silly easy! Thank you Jacqueline!
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!
Thanks Corina! It was a big hit!