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
- 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
- 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
Cut very cold, unsalted butter into small squares.
Butter should be very cold. Place it in the freezer after cutting into chunks.
Add flour and salt to your food processor bowl. Then add butter pieces.
Pulse a few times until small pea sized pieces form.
Add ice water one tablespoon at a time, pulsing in between additions until dough comes together.
Chill dough wrapped in plastic wrap for at least one hour. Flour a board.
Rough out dough into a 12″ circle.
Center the crust in the pie dish. Cut off excess. Crimp edges.
Place a piece of waxed paper or parchment paper onto the crust.
Add pie weight or substitute dried beans to inside of crust.
Par baked crust at 350°F / 180°C for 30 minutes.
For the filling
Place canned or fresh, cooked pumpkin in a large bowl with sugar.
Whisk together 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.
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!
Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden!
Second is Preparing the Garden Site.
The third is Choosing Plants and Planting Your Garden.
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Enjoy! And have fun cooking!
Dairy Free Pumpkin Pie
- 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
- 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.
- 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.
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