Lactose Free Pumpkin Pie Recipe for Delicious Fall Treats

There’s something truly magical about the aroma of pumpkin pie baking in the oven during the cozy fall season. But for those who are sensitive to lactose or simply want to avoid dairy, traditional pumpkin pie recipes can be off-limits.

Thankfully, you don’t have to miss out on this classic dessert! This lactose free pumpkin pie recipe is just as creamy, rich, and flavorful as the original, but without any dairy ingredients.

Using plant-based alternatives and carefully chosen spices, this pie will satisfy your sweet tooth and warm your heart.

Whether you’re hosting Thanksgiving dinner or just craving a slice for yourself, this recipe is easy to follow and yields a beautiful, perfectly spiced pumpkin pie. It’s a fantastic way to enjoy the season’s best flavors while accommodating dietary needs.

Let’s dive into how you can make this delicious dairy-free dessert that everyone will love!

Why You’ll Love This Recipe

This lactose free pumpkin pie combines the best elements of a traditional pie with thoughtful substitutions that keep it creamy and rich without dairy. Instead of heavy cream or milk, this recipe uses coconut milk, which adds a subtle tropical note that complements the warm spices beautifully.

The filling is silky smooth, thanks to the use of canned pumpkin puree and a blend of spices like cinnamon, nutmeg, and cloves. Plus, it’s naturally sweetened with brown sugar and maple syrup, avoiding overly processed sugars.

Another reason to love this recipe is its versatility — you can easily swap out the crust for a gluten-free version or add your own twist with a nutty crust. It’s perfect for anyone with lactose intolerance, vegans, or those simply looking for a wholesome dessert option.

Ingredients

• 1 9-inch pie crust (store-bought or homemade, lactose-free)
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 cup full-fat coconut milk (shake well before using)
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tbsp cornstarch (optional, for thicker filling)
• 1 tsp vanilla extract
• 2 tbsp maple syrup (optional, for enhanced sweetness)

Equipment

• 9-inch pie dish
• Mixing bowls (medium and large)
• Whisk or electric mixer
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• Aluminum foil or pie shield (optional, for crust protection)

Instructions

1. Preheat your oven to 350°F (175°C). Place the pie rack in the center of the oven to ensure even baking.
2. Prepare the pie crust. If you’re using a store-bought crust, place it in your 9-inch pie dish and crimp the edges. For homemade crust, roll out your dough and fit it into the dish. Chill the crust in the fridge while you prepare the filling to prevent shrinking.
3. Mix the filling ingredients. In a large bowl, whisk together the pumpkin puree, coconut milk, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt, cornstarch, vanilla extract, and maple syrup until smooth and well combined.
4. Pour the filling into the chilled pie crust. Spread it evenly with a spatula, making sure the filling reaches all edges.
5. Bake the pie. Place the pie in the oven and bake for 55-65 minutes. Halfway through baking (around 30 minutes), cover the crust edges with aluminum foil or a pie shield to prevent over-browning.
6. Check for doneness. The pie is done when the filling is mostly set but still slightly jiggly in the center. It will firm up as it cools.
7. Cool completely. Remove the pie from the oven and place it on a cooling rack. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight for best slicing.
8. Serve and enjoy! Slice your delicious lactose free pumpkin pie and top with coconut whipped cream or your favorite dairy-free topping.

Tips & Variations

“For a gluten-free twist, try using a gluten-free pie crust or a nut-based crust made from almonds or pecans mixed with coconut oil and a bit of maple syrup.”

If you want to make the pie vegan (egg-free), substitute the eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, set for 5 minutes). This helps bind the filling just like eggs do.

For extra depth of flavor, add a pinch of ground cardamom or allspice to the spice mixture. You can also experiment with sweeteners like coconut sugar or date syrup.

If you prefer a lighter filling, reduce the coconut milk to 3/4 cup and add 1/4 cup unsweetened applesauce.

Nutrition Facts

Serving Suggestions

This lactose free pumpkin pie pairs beautifully with a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream. For a festive touch, sprinkle some crushed toasted pecans or a dusting of cinnamon on top.

It also pairs well with warm drinks like chai tea, spicy apple cider, or a simple cup of black coffee. If serving at a holiday gathering, consider slicing the pie into smaller portions and serving alongside fresh fruit for a lighter dessert option.

For a creative presentation, serve individual mini pumpkin pies in ramekins or tart pans — perfect for portion control and an elegant touch.

Conclusion

This lactose free pumpkin pie recipe offers a delightful alternative to traditional pumpkin pie, ensuring that those with lactose intolerance or dairy allergies don’t miss out on this beloved autumn dessert.

The creamy coconut milk and warming spices create a rich, comforting filling that’s both satisfying and wholesome.

Whether it’s for a holiday feast or a cozy night in, this pie is easy to make and sure to impress family and friends alike. Don’t hesitate to experiment with the tips and variations to make it your own.

Remember, enjoying delicious food that fits your dietary needs is entirely possible — and this pumpkin pie proves it.

For more tasty dairy-free and allergy-friendly recipes, check out our Vegan Chocolate Cake, Dairy-Free Apple Crisp, and Coconut Milk Pancakes for other comforting sweet treats!

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