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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 140kcal

Cost $5

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.

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.