My mission this fall was to come up with a dairy-free pumpkin pie for my husband that was as close to traditional as possible. I think this is the best one yet. It is even more rich than traditional and my entire family loved it so much, I am making it again for Thanksgiving!
I had so many people email and comment on this picture I posted last week of the pie, and everyone wanted the recipe, so I wanted to share it in time for Thanksgiving!
So, why would you want to eliminate dairy anyways?
I’ve shared many posts about my battle with RA, including health tips and fitness tips, so I personally keep my dairy content lower since it does aggravate the inflammation. More importantly, my husband absolutely CANNOT have dairy at all. I’m not talking about lactose either, but the bacteria found in any kind of dairy like milk, yogurt, cheese or ice cream. If he has even the hint of it, it’s a bad deal.
Long story short, he had some severe health problems while in the Marine Corps, and no longer has a colon. Dairy is just one of those things that he has to avoid! Read more about his health journey on our about me page!
Bless his heart though, his favorite food is pizza and ice cream 🙁 So, that is why I am constantly coming up with healthier options on food including things without dairy.
Pumpkin pie is his all time favorite pie, but the typical main ingredient is evaporated milk which gives it the perfect, fluffy texture that we all know and love for pumpkin pie. It poses a problem when you can’t use the milk, and I don’t use tofu at all, which most recipes I found online called for.
My chemistry brain begin to think about textures and how to keep it firm, yet soft. I thought back to these caramel apples I made last month, and decided to go with coconut milk again. The result? Pretty awesome! And honestly, the flavor was even sweeter than traditional, so my entire family enjoyed it!
- 15 oz can pumpkin puree
- 3 eggs
- 12 oz full fat coconut milk
- 3/4 cup sugar (I use regular granulated)
- 2 tsp pumpkin pie spice
- 1/2 tsp pumpkin spice extract
- Dash of salt
- Unbaked pie shell
- Just like traditional, first preheat oven to 425 degrees.
- Mix pumpkin, sugar, spices, extract and eggs until well combined.
- Shake coconut milk well, then slowly incorporate it into the mixture until evenly distributed.
- Add to an unbaked pie shell, then bake at 425 for 15 minutes.
- Reduce temperature to 375 and bake about 35- 40 minutes ***
- Chemist Tips! : You can also add another egg to get a really firm texture.
- Coconut milk will take longer to set, so make sure to watch the pie! Don't let it overcook!
I started out with 30 minutes once I reduced the oven to 375, and it ended up being done on the inside after about 35 minutes. I would continue to check it with a knife in the middle so it doesn’t overcook!
Now, the pie crust I make from scratch has butter, so I actually bought this pie crust and it had no dairy in it!
To make my store bought crusts come out flaky like homemade, I always roll it out pretty thin with some wax paper. It turns out really good! This is my favorite coconut milk to use, it has the best texture!
Chemist Tips for Dairy-Free Pumpkin Pie:
Many of our readers are also gluten-free. This pie is completely gluten-free except for the crust. You can substitute any crust for this recipe that doesn’t have gluten in it. You can also buy a crust without gluten, whatever is easiest for you.
If you are egg-free, check out our egg-free baking post. You can try using an egg substitute for this, but keep in mind eggs are the binder in this. I would reduce the coconut milk to about 8 oz when using a substitute for the eggs. The texture won’t be as firm, but with less milk, it should hold together. Feel free to contact me for some suggestions on that.
I always use Libby’s pumpkin, it is my favorite. When I make a traditional pumpkin pie, I typically use their recipe with some tweaks.
I hope you get to make this for someone who can’t have dairy, and I hope they enjoy this dairy-free pumpkin pie!
Thanksgiving is only one week away! If you missed my newsletter last week, I shared some special recipes that I love to make each year. If you didn’t get a copy of the letter, send me your email address and I will send it to you 🙂