So, I’m lactose intolerant, and unfortunately for me, I still love dessert. I experimented with this pumpkin pie recipe that turned out really well for Thanksgiving; in fact, it was preferred to the standard pumpkin pie I have made in the past. I figured I would share because there are lots of folks who avoid dairy for several reasons.
I bought a graham-cracker crust pie shell so no promises about whether that is dairy-free, but the filling is.
This recipe uses the pie and cake queen Rose Beranbaum’s pumpkin pie recipe as its base with a few modifications. I highly recommend her book, The Pie and Pastry Bible. For my non-dairy modifications, I chose a combination of almond milk and coconut because the original recipe has fatted milk and heavy cream added. These non-dairy milk substitutions lighten up the pie as well but still add the fat needed. I also messed with the spices a bit. If you hate cloves, either leave them out or cut down the amount, but I love the depth that cloves give this recipe. You get one 9″ pie with the filling measurements below.
- Pie crust (you’re on your own here for your particular dietary restrictions). I liked a graham cracker crust with this pie, but you can also make it with regular pie dough, in which case the pizza stone below becomes really important.
- 15 oz unsweetened pumpkin puree
- 3/4 cup packed light brown sugar
- 1/4 tsp ground ginger
- 1/8 tsp cloves (buy whole and grind with a mortar and pestle)
- 1/4 tsp. nutmeg
- 4 grams (.14 oz) cinnamon
- 1/2 tsp salt
- 2/3 cup almond milk
- 1/2 tsp vanilla extract
- 2/3 cup coconut cream
- 3 large eggs
Preheat the oven to 400 degrees and put a pizza stone in the oven to provide a flat surface with uniform heating.
In a saucepan, combine pumpkin, brown sugar, spices and salt. Stir until it becomes dark and thick, keep the heat relatively low. Then put the spice mixture in a mixer with a whip attachment and turn it on. Pour in milk and cream in a steady stream. Add eggs one at a time. Add vanilla. I whip it for a bit to add some air, which helps make it fluffy and less dense.
Let sit 30 minutes and pour into pie shell. Bake at 400 degrees for 15 minutes and then 350 after until finished.