Many pumpkin pie recipes call for sweetened condensed milk or some combination of whole milk and heavy cream. Being lactose intolerant, I always opt for lactose free milk or half and half when baking or cooking. For this recipe I used Organic Valley lactose free half and half. The pie that emerged from my oven was unexpectedly rich and beautiful.
My favorite crust recipe is Best-Ever Pie Crust from Epicurious. To make this recipe lactose free, I use Earth Balance buttery sticks and sometimes Green Valley lactose free butter, whichever I have on hand. I also substitute 1 tablespoon of vodka for water in the dough. The vodka helps to form a flaky crust without imparting any flavor. Try it!
Lactose Free Pumpkin Pie & Best Ever Pie Crust
8
servingsHere is a delicious lactose free pumpkin pie to serve during the holidays or all year round
Ingredients
- Single Pie Crust
1 1/4 cups (150g) unbleached all-purpose flour
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 cup (57g) cold Earth Balance Buttery Sticks cut into 1/2 inch cubes, or regular lightly salted or unsalted butter
1/4 cup (46g) frozen non-hydrogenated vegetable shortening cut into 1/2 inch cubes
2 scant tablespoons ice water
1 tablespoon vodka
- Filling
3 large eggs – room temperature
1 can (15 ounce) Libby’s pumpkin purée
2/3 (142g) cup packed brown sugar
1/3 (66g) cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
pinch of ground nutmeg
1/2 teaspoon salt
1 tablespoon corn starch
1/2 teaspoon vanilla
2/3 cups lactose free half and half or whole milk
Directions
- Pie Crust
- Blend flour, sugar, salt in food processor. Add buttery sticks (or butter) and shortening. Using pulse on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl, add water and vodka, and mix with fork until dough begins to clump together, adding more water by teaspoons if dry. Gather dough together, flatten into a disk, and wrap in plastic. Refrigerate at least 30 minutes or until well chilled.
- Meanwhile, preheat oven to 350 degrees.
- Roll out dough (I use lightly floured parchment paper) for 9-inch pie plate. Turn dough into pie plate and crimp edges. Line dough with a clean piece of parchment paper and weight down with pie weights or dried beans. Bake for about 15 minutes or until pie crust is very light/golden-colored.
- Remove pie crust to a cooling rack while you prepare the filling.
- Increase oven temperature to 425 degrees.
- Filling
- Whisk eggs in a large bowl until a bit foamy, about 30 seconds. Whisk in remaining ingredients except half and half. Mix until smooth, then whisk in half and half or milk. Pour into prepared crust. Bake 15 minutes then turn the heat down to 350 degrees. Continue to bake for another 40 minutes or until filling has set. *Use silicone or aluminum pie crust shields to prevent burning.
- Remove pie to a cooling rack. Let cool to room temperature before refrigerating. Chill thoroughly before cutting and serving.