A: Alisa – I received this question so many times during the holidays last year that I knew it was a must for me to be prepared with a good, reliable milk-free and soy-free recipe before Thanksgiving this year. So after a few rounds of pumpkin pie trials, I have a recipe for what my family thinks is one of the most delicious pumpkin pies they have ever had, dairy-free or not.
As an added bonus, this recipe uses everyday ingredients and is a great make-ahead option. Growing up, I remember how the famous Libby’s Pumpkin Pie recipe would leave you with a soggy crust when stored overnight, but this recipe keeps a nice firm crust, and refrigerating it allows the flavors to meld … actually both my husband and I preferred it after a night of chilling …
Please note, I did attempt to make this pie egg-free / vegan using Bryanna’s recipe as a guide, but it was a no go. The cornstarch-y texture and taste were both too “off” for our tastebuds. However, you may try using Ener-G “eggs.” I have heard they work pretty well in pies, though I have not tested this method.
For questions or comments on this recipe, it has also been posted on my personal blog, Alisa Cooks, and is open for commenting.
Dairy-Free, Soy-Free Pumpkin Pie
This recipe is Dairy-Free, Soy-Free, Nut-Free, and optionally Gluten-Free. See my notes above on egg-free / vegan.
Preheat your oven to 425ºF.
Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
Easy Peasy Pie Crust
Combine all of the ingredients, and press the dough into a 9-inch pie pan. Fill and bake as directed above.
Pamela’s Gluten-Free Pie Crust
Pour Pamela’s Gluten-Free Bread Mix into a bowl. Cut margarine through flour mixture using two knives, until mixture resembles small pea sized shapes. Add oil, mix with fork, then slowly add ice water until dough comes together, not sticky. Add 1 teaspoon additional water if too dry. Roll out half of the dough between two sheets of parchment or wax paper. Peel the top paper off the dough and invert into a pie dish. Peel off the second sheet of paper, arrange the dough, and fix the crust edge. Bake as indicated in the recipe above, or bake unfilled in a 325° oven on bottom rack for 35 minutes.
Yields 8 dee-licious slices
For more dairy-free Q&A topics, see our Ask Alisa Page.
Alisa Fleming is the founder of GoDairyFree.org and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. In addition to her own dairy-free lifestyle, Alisa has experience in catering to the needs of various special diets, including gluten-free, soy-free, egg-free, vegan, and multiple food allergies.