It's Thanksgiving weekend here in Canada, and it was our turn to host the big family dinner. I was glad to do it, despite the huge amount of work, because then we could make it as allergen-free as possible.
I love pumpkin pie, especially this time of year, but all the pumpkin pies that they sell in the grocery stores have dairy ingredients. So I went on a quest to make a good homemade pumpkin pie. Here's my recipe. It's dairy-free (uses rice dream), nut-free, but does contain eggs because Andrew has outgrown his egg allergy.
Crust: Pillsbury refrigerated pie crust. (Contains wheat ingredients, does not have soy or dairy.) The other pie crusts that we looked at in the freezer section contained milk ingredients, so weren't safe for Andrew. And I'm not confident enough to make my own crusts, plus Geoff is at a clingy stage, so I can't spend too much time in the kitchen.
The pumpkin filling was based on the pumpkin pie recipe from the Better Homes & Gardens New Cookbook, and I've copied it below.
16 ounce can pumpkin (I used a 14 ounce can of organic pumpkin)
2/3 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg (and I did look it up, and nutmeg is not a nut)
3 slightly beaten eggs
2/3 cup rice milk (substituted for the original 2/3 cup evaporated milk and 1/2 cup milk)
1. Put the pie crust into a pie dish. Put into oven to bake for 10 minutes or so, just to brown the crust.
2. Combine pumpkin, sugar, cinnamon, ginger, nutmeg. Add eggs. Beat until just combined. Gradually stir in rice milk.
3. Pour filling into pie crust.
4. Bake in 375 degree oven for 30-40 minutes. (The original recipe says 50 minutes or until a knife inserted near the center comes out clean. That was about 35 minutes for me, but my oven runs hot.) If you're worried about over-browning the crust, cover the edge of the pie with foil for the first 25 minutes of the baking time.
5. Cool on a wire rack. Refrigerate within 2 hours, cover for longer storage.
This was the tastiest dairy-free pumpkin pie that I've managed to make, and I'll definitely be doing more of these! The last 3-4 pumpkin pies I've tried to make have all been too runny or tasted a little bit "off.")
Hopefully this will help out some of you in time for the US Thanksgiving weekend!
Monday, October 08, 2007
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13 comments:
Thank you very much for the recipe! I'm going to volunteer to bring the pie to our Thanksgiving this year!! YIPPIE!
Would you mind if I link to this recipe?
All my lactose intolerant husband wanted for his birthday was a pumpkin pie that wouldn't make him sick. Thank you so much for this recipe. I can't wait to try it today.
Thank you so much for the recipe. We had it this weekend for our Canadian Thanksgiving and not only did we all love it, but my daughter daughter who is allergic to dairy and an extremely picky eater loved it too.
I know this post is a year old, but we're just discovering my eldest's allergies. I was hoping dearly to find a dairy-free pumpkin pie for him, and thanks to you, he can eat dessert with the rest of us!
Thank you thank you thank you!
This is great! Thank you so much for posting this. My daughter has been in the baking mood but I didn't know if I could use Rice Milk instead of cream in pumpkin pie. Now I know.
Off to bake now.
My oldest son (12) has severe dairy allergy, but begs for a pumpkin pie every Thanksgiving. Last year I made one with soy milk, but it was too runny...thank you so much for posting this recipe. He's going to be thrilled!
Thanks so much for posting this. My son is allergic to dairy and soy . So often my son misses out on yummy desserts like this!
I am doing a trial run right now, and hopefully if it turns out well we will repeat next week for Turkey Day!
:)
Thanks for this recipe! I haven't been able to have pie without getting sick in years. Any suggestions for how to substitute for the egg?
This is great, thank-you! My daughter was so upset today because she lost her df, gf, sf pumpkin pie recipe. We found this right away and will have it for Thanksgiving dinner.
Hi Again,
I wanted to add to my comment--my 13 yo daughter is always baking, and she discovered that she could get some coconut cream, add a little vanilla and a little sugar and put it on top of her pumpkin pie. She has served it on the side but this year she plans to just spread it on top to make it easier. She's a picky eater and can't have dairy, but she loves this.
Thank-you again for the recipe!
thanks! I've searched the internet & this seems to be the easiest to do! I will be making this pie today!!!
Made this for Thanksgiving yesterday - my mom can't tolerate dairy any more.
I used the spice mix from the pie recipe I've used in the past, but everything else from this recipe. (It's what the family is used to.)
Anyhow, everyone who had it thought it was really good. I had both this and the other recipe on subsequent days, and I'd say this is about 95% as good as the one with the evaporated milk, but without that comparison I really couldn't have told the difference.
So thanks for the recipe. I'd never cooked with rice milk before and it went really well.
By the way, our oven runs a little cool, it took the whole 50 minutes.
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