Easy Dairy Free Pumpkin Pie | Thanksgiving Recipe
This year I was faced with the challenge of making a pumpkin pie that is easy to do last minute and also meets some allergy and dietary restrictions. Our Easy Dairy Free Pumpkin Pie is not only nut-free but lactose-free too! You are going to love this delightful recipe!
Be sure to check out our other fall recipes! Our Turkey Pot Pie is an amazing way to use up that leftover turkey. We also have two amazing versions of turkey stuffing variations! Our Grandma’s French turkey dressing has been passed down generation to generation and our Turkey Bread Stuffing has been perfected over the last number of years!
Lactose-Free Nut-Free Pumpkin Pie Ingredients
- 1 can of ED Smith Pumpkin Pie Filling
- Tenderflake pie crust
- 1 egg whipped
- 1/3 cup of coconut milk (full fat)
- 1 small carton of lactose-free whipping
- 1 tbsp sugar (for whipping)
Mix Pumpkin Pie Filling Ingredients
Empty can of pie filling into a medium-sized bowl. Empty coconut milk into a small bowl and whip until blended. Crack an egg into a small bowl and whip with a fork. Combine the three ingredients in the medium-sized bowl and mix well.
Pour ingredients into a frozen pie shell.
Because my oven was full of turkey and two of our side dishes I put the pumpkin pie in the fridge until I could have a free oven and the ability to adjust the temperature to suggested temp.
Whip the Topping
Using a blender pour the carton of the whipped cream and sugar into a glass bowl and use an electric mixer to beat until thickened. Place in refrigerator to chill.
Bake the Pumpkin Pie
Preheat oven to 425°F
Bake pie at 425°F for 15 minutes and turn down to 375°F and resume cooking for 40-45 minutes. Checking that the pumpkin pie is done is simple, give it a slight shake to see if it is set. Once it does not appear to jiggle anymore then remove from oven.
Once cooled cut into 8 slices and serve with lactose-free whipping.
Enjoy your Quick & Easy Pumpkin Pie
I have tried to make homemade pumpkin pie in the past and I did not like how it turned out. That is until now. The coconut milk gives it a whole new richness and flavor that we just absolutely love. This is the best pumpkin pie I have ever had in my entire life. It is so easy to toss together last minute, despite the mistake of not ensuring having the ingredients on hand hahaha. You will love this Nut-Free Lactose-Free pumpkin pie so go ahead and give it a try.
We are all done our turkey dinner for this year, which is finished off perfectly with this pumpkin pie. So today I am making another one to go alongside our Roast Beef Perfection, Garlic Mashed Potatoes and Yorkshire pudding. We just can not get enough of it!
Because the can of coconut milk is more than enough to make two pies, why not?
Happy Thanksgiving from all of us at the Seghetti home! Wishing you all nothing but the very best this holiday season!