Dessert | Farm To Table | Pies

Dairy Free Pumpkin Pie

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

whole dairy free pumpkin pie on blue and yellow matsPin

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! 😂 😂

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

overhead slice pumpkin piePin

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!

Dairy free evaporated milk in glass bowlPin

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

Step One

Cut very cold, unsalted butter into small squares.

Butter should be very cold. Place it in the freezer after cutting into chunks.

Squares of cut butter.Pin
Cut butter into small squares.

Step Two

Add flour and salt to your food processor bowl. Then add butter pieces.

Butter added to flour in food processor bowl.Pin
Add butter to flour.

Step Three

Pulse a few times until small pea sized pieces form.

Pulsed flour and butter in food processor bowl.Pin
Pulse until fine pea sized pieces form.

Step Four

Add ice water one tablespoon at a time, pulsing in between additions until dough comes together.

Water added to make the pie crust.Pin
Add water one tablespoonful at a time until dough comes together.

Step Five

Chill dough wrapped in plastic wrap for at least one hour. Flour a board.

Pie crust on board with flour.Pin
Chill dough for at least one hour.

Step Six

Rough out dough into a 12″ circle.

Rolled out pie crust on floured board.Pin
Roll crust into 12″ circle.

Step Seven

Center the crust in the pie dish. Cut off excess. Crimp edges.

Crimped pie crust in pie plate.Pin
Center crust in pie plate. Cut off excess. Crimp edges.

Step Eight

Place a piece of waxed paper or parchment paper onto the crust.

Piece of waxed paper laid onto crust.Pin
Place a piece of waxed paper laid onto crust.

Step Nine

Add pie weight or substitute dried beans to inside of crust.

Piece of waxed paper laid onto crust.Pin
Add pie weights or dried beans.

Step Ten

Par baked crust at 350°F / 180°C for 30 minutes.

Par baked pie crust.Pin
Par baked crust.

For the filling

Step One

Place canned or fresh, cooked pumpkin in a large bowl with sugar.


Pumpkin and sugar in large bowl.Pin
Add pumpkin and sugar to a large bowl.
Spices added to bowl.Pin
Add spices.

Step Three

Add eggs.

Eggs added to bowl.Pin
Add eggs.

Step Four

Lastly, add evaporated milk (can substitute sweetened condensed milk, just cut sugar out totally).

Evaporated milk added.Pin
Add evaporated milk.

Step Five

Whisk together until very smooth.

Mixed up pie filling. Pin
Whisk until very smooth.

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.

whole pumpkin pie with crust leaves for garnish Pin

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!) 🙂

slice of pie with dollop of cream on topPin

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.

cut slice of dairy free pumpkin pie on white platePin

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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Slice of pumpkin pie on white plate with dollop of cream.Pin

Dairy Free Pumpkin Pie

This easy Dairy Free Pumpkin Pie is a delicious way to enjoy pumpkin pie if you are lactose intolerant!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 slices
Calories: 140kcal
Author: Beth Neels
Cost: $5

Ingredients

  • 12 ounces dairy free evaporated milk link for recipe in instructions
  • 15 ounces fresh or canned pumpkin meat (1 small can)
  • 3/4 cup Sugar
  • 1/2 teaspoon Salt
  • 1 3/4 teaspoon pumpkin pie spice
  • 2 eggs
  • 1 single pie crust, homemade or store bought

Instructions

  • Preheat oven to 425°F.
  • Add dairy free evaporated milk to large bowl with pumpkin, sugar, salt, pumpkin pie spice and eggs.
    12 ounces dairy free evaporated milk, 15 ounces fresh or canned pumpkin meat (1 small can), 3/4 cup Sugar, 1/2 teaspoon Salt, 1 3/4 teaspoon pumpkin pie spice, 2 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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Video

Notes

This pie can be made with regular evaporated milk.
Store leftovers in the refrigerator for up to 4 days.
Do not freeze leftovers.
To minimize cracking;
  • 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

Calories: 140kcal | Carbohydrates: 28g | Protein: 5g | Fat: 1g | Cholesterol: 42mg | Sodium: 212mg | Potassium: 265mg | Fiber: 1g | Sugar: 25g | Vitamin A: 8500IU | Vitamin C: 2.7mg | Calcium: 146mg | Iron: 1.1mg
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20 Comments

  1. 5 stars
    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!

  2. 5 stars
    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?

    1. Yes, absolutely! It’s just something I never thought of making before, but it is silly easy! Thank you Jacqueline!

  3. 5 stars
    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.

  4. 5 stars
    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.

  5. 5 stars
    Now this dessert will be one of my favorites. Love Love Love this recipe! I’m sure these tastes are amazing! So YUMMY!

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