Lactose Free Pumpkin Pie

Total time4 hr 20 min

Prep time20 min

Cook time1 hr

Rich pumpkin puree meets full-fat coconut milk in this stovetop-cooked filling, whisked with brown sugar and a warm blend of cinnamon, ginger, nutmeg, and allspice until silky and thick. Cooking the filling on the stove before it hits the crust means every bite bakes up dense and custardy, with a matte, set surface and just the faintest wobble in the center. That unbaked crust holds its shape beautifully around the filling, giving you a clean slice every time once it's chilled through. A splash of vanilla rounds out the spice mix so the pumpkin flavor stays front and center rather than getting lost. This one slots easily into a lactose free dessert lineup, no flavor or texture sacrificed. Make it a day ahead if you can — the extra chill time in the fridge only makes the filling firmer and easier to slice.

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Ingredients

8 servings

For the crust

1 unbaked 9-inch pie crust
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For the filling

1 can (15 oz) pumpkin puree
1 can (13.5 oz) full-fat coconut milk
¾ cup packed light brown sugar
3 tbsp cornstarch
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp fine salt
1 tsp vanilla extract

For serving

whipped cream or dairy free whipped topping, for serving (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
2
In a medium saucepan, whisk together the pumpkin puree, coconut milk, brown sugar, cornstarch, cinnamon, ginger, nutmeg, allspice, and salt until smooth and no lumps of cornstarch remain.

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