Lactose Free Classic Pumpkin Pie

Total time4 hr

Prep time30 min

Cook time1 hr

A flaky, golden crust cradles a silky pumpkin filling warmed with cinnamon, ginger, nutmeg, and cloves for that unmistakable holiday aroma. Whisking the eggs into the pumpkin base one at a time builds a filling that bakes up smooth and custardy, setting into a gentle, sliceable wobble rather than a dense or grainy texture. Blind-baking the crust first keeps the bottom crisp instead of soggy, so every forkful gets that satisfying contrast between tender crumb and creamy filling. The spiced pumpkin flavor stays front and center from first bite to last, with a slow oven finish that lets the custard set evenly without cracking. This one bakes into a picture-perfect centerpiece, and it's a great pick to add to your lactose free dessert lineup for the holidays.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
3–4 tbsp ice water

For the filling

1 can (15 oz) pumpkin purée
¾ cup packed light brown sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
3 large eggs
1 ¼ cups heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp vanilla extract

For serving

whipped cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a large bowl, whisk together the flour, sugar, and salt. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together; add the remaining 1 tbsp water only if the dough still looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

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