Dairy Free Pumpkin Pie Filling
Dairy Free Pumpkin Pie Filling – About ten years ago, a reader named June emailed me asking for a dairy-free pumpkin pie recipe. Unfortunately, the only tried-and-true recipes she found were vegetarian versions made with tofu.
I got this request so many times over the holidays that I knew I had to create a dairy-free and soy-free recipe before next Thanksgiving. And after several rounds of pumpkin pie testing, I came up with a recipe that my family thinks is one of the most delicious pumpkin pies we’ve ever made, dairy-free or not. And many of you agree! Since I first posted its recipe in 2009, this dairy-free pumpkin pie has become a staple in many households.
Dairy Free Pumpkin Pie Filling
Today I’m giving this post a big update with some new photos I took and some reading tips. But the time-tested recipe was not affected.
Pumpkin Pie (dairy Free, Egg Free, Gluten Free) — The Farmer’s Daughter
This delicious recipe for dairy-free pumpkin pie uses everyday ingredients and is perfect for making ahead. We consider this a staple of our dairy free Thanksgiving menu.
As a child, I remember how the famous Libby’s pumpkin pie recipe called for leaving the crust out overnight. But this recipe maintains a nice firm crust, and the filling can firm up and develop flavor when chilled in the refrigerator. Of course, Tony and I love this pie after a night of warming up.
For more delicious dairy-free holiday meal options, you may enjoy some of my other recipes in Go Dairy Free: The Guide and Cookbook. want now? Go Milk Free is also available in all major eBook formats.
Dairy Free Pumpkin Pie (vegan)
You can read a lot on this post, but many of you have left feedback on our social media or my other blogs (where I have posted this recipe). Here are some of those stories, including answers to many of your questions!
How does it taste? I have made this recipe since my dairy free journey about 5 years ago. Anyone who doesn’t like pumpkin pie will love this recipe. ~Anna This is my family’s favorite! Have been using this remedy for years. It’s amazing! ~Rauma My daughter is very allergic. We have it every Easter, Thanksgiving and Christmas. Everyone cannot believe that this is not milk. ~Michael-N Thank you!! Made this last night and it turned out amazing, this year my pre-Thanksgiving spree is dairy/meat free so I can eat everything!!! Thanks again.. I’m on the second episode now! ~Trindi Finally, a dairy free pumpkin pie that tastes good!! I tried three different dairy-free recipes last year and they were all disastrous. I used coconut cream instead of milk and it was perfect. ~Susan This is the best pumpkin pie I have ever made! ~Katy I’ve been making your pumpkin pie recipe for the past two years and it’s so good! Of course, we love traditional cooking! ~ Becky I wanted to make pumpkin pie to satisfy my dairy-free guests and this recipe was perfect. I would do this again and again! However, for gluten-free, I used the pecan crust recipe from the Whole Life Nutrition Cookbook, which I thought was a great compliment. ~ Sharon We made this pie twice for a group of people. We are gluten and dairy free and one of our sons is gluten free. Everyone said it was the best pumpkin pie ever! I’m back to work today for Thanksgiving! ~Lisa But can you taste the coconut? It didn’t taste like coconut at all – it was all pumpkin. I’ll make another one tomorrow to use up my other “Holy Wholesome” pie crust (from Whole Foods). Thanks again for the recipe! ~Amy Can I make sugar-free? I just want to say, “Thank you”! This recipe absolutely works!!! I’ve done it 5 times in the last year! The New Year has passed, but I don’t care. This pie is delicious and guilt-free (I use xylitol sweetener). I also tried stevia. The flavor was great, but it caused the pie to fall apart from the crust. ~Adelaide Have you tried other modifications? For the first time my daughter with a dairy allergy can eat pumpkin pie! And he loved it, just like everyone else who ate it. I modified it by adding another egg white and 1/2 TBS cornstarch. Its texture is similar to pumpkin pie. Can’t wait to make this again (and again, and again, and again…)!!! ~Kim I’ve made these twice with reviews. And as mentioned above, share it with Kim! I made a few changes and replaced the white and brown sugar with 3/4 cup coconut crystals. And I use 3 great products at home. ~Deb I tried this recipe with EnerG egg replacer and it worked great. I also used skimmed milk instead of coconut milk, because I’m allergic to milk and eggs, but not milk. My pumpkin pies usually contain less milk, so I used less milk (between 3/4 and 1 cup). I thought it tasted good, and although it didn’t look like a pie with eggs, there was no crust left in the filling when I made it. I love this recipe and will likely keep using it for years to come. ~ Victoria My daughter is 21 and has never been able to enjoy pumpkin pie and it’s all she wants this Thanksgiving. Thanks to your recipe, 2 cakes were made. I used 3 eggs and 1/2 teaspoon cornstarch. My husband said it was better than “normal” pumpkin pie. ~ color
For egg-free and vegan pumpkin pie, many readers have had good luck using a powdered egg substitute, such as Ener-G, for eggs. I also recommend aquafaba as an alternative. The non-product version is less expensive.
Gluten Free Pumpkin Pie Filling & Flaky Homemade Crust • The Bojon Gourmet
This favorite recipe is perfect. And don’t worry, it doesn’t taste like coconut! Remember that fall is just a season, not a cool season. Of course this recipe is perfect! Easy Pea Pie Crust is adapted from my book, Go Milk Free: The Guide and Cookbook.
Easy Pie Crust (reuse the recipe below for a gluten-free crust, or use a store-bought crust)
Coconut Milk Notes: How thick the pie will depend on how much coconut milk you have (not coconut milk).
Mini Dairy Free Pumpkin Pies Recipe
, If you have a lot of coconut cream coming out of the can while it cools, your pie will be more set. But you can shake the can before using the coconut milk in this recipe.
Spice Trick: In a pinch, you can replace the spices with 1½ to 2 tablespoons pumpkin pie spice.
Alissa is the magazine founder, editor of Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Dairy Allergy, Lactose Intolerance, and Casein-Free Living, and a new cookbook. , Dairy-Free Meals: Your Essential Cookbook for Everyday Meals, Breakfasts, and Desserts. Alissa is also a professional baker and product distributor for the natural foods industry. Ariane Resnick is an independent chef, certified nutritionist, and best-selling author who enjoys breaking the mold of what nutritionists eat and how.
Pumpkin Pie Recipe
Southern cuisine expert Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
For many people, pumpkin pie is a Thanksgiving treat, but we think it’s a seasonal treat. Each bite is crunchy thanks to the pumpkin puree and warm, delicious flavor of pumpkin pie. Typically, pumpkin pie is made with heavy cream or evaporated milk, so it’s not safe for dairy-free people. Our version is a delicious, dairy-free and soy-free dish worthy of any celebration.
The coconut oil makes the crust melt in your mouth, while the coconut milk in the filling creates a crunchy texture. If the coconut flavor is too much for you, you can use vegan butter, margarine, or shortening.
Vegan Pumpkin Pie Recipe (dairy Free!)
Place the pie in the refrigerator to chill for about an hour. Top the slices with vegan whipped cream, if desired – we like these with coconut milk and tofu. As with any food for allergy sufferers, read all ingredient labels carefully to make sure there are no dairy-based ingredients in any product.
“Dairy-free pumpkin pie is easy to make and has delicious coconut flavor with coconut oil in the crust and coconut milk in the filling. It’s a great alternative to traditional pumpkin pie.” -Diana Rattray
Because there are eggs in this recipe, no
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