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Oct 20, 2008 05:20 PM

ISO Pumpkin Pie Recipe: Eggs OK, but no Dairy Fat

TIA to anyone with a recipe to share for a pumpkin pie recipe without dairy. I'll be making it for someone who cannot digest butter fat but can eat eggs. Impossible?

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  1. Could you use skim evaporated milk, or are there other lacto prohibitions involved? I used Silk soy milk in a lemon sponge pie once, and while it didn't set up like whole milk, it got eaten so fast no one noticed.

    1. Use coconut milk in the custard if you don't mind the taste. I often make custards with it, and it works just fine.

      For the crust, use spectrum shortening or butter flavor crisco. I haven't used the latter, but some people like it.

      1 Reply
      1. re: jsaimd

        Sorry if this is a double post -- my first reply got munched.

        Unfortunately, no evaporated milk or dairy fat of any kind, and rice/soy milk are not good options. Coconut milk sounds like a great idea though. At least the crust is easy -- Spectrum is a tried and true.

        jsaimd -- do you have a particular pumpkin custard recipe that you like?


      2. Consider substituting almond mylk or rice mylk in whatever recipe you usually use. Substitute Earth Balance for butter or margarine.

        1. You can use Paula Deen's recipe that utilizes cream cheese, but sub in Tofutti cream cheese if that's acceptable...

          or, a vegan recipe

          Or make this custard recipe in a shell...

          12 ounces low-fat firm tofu, drained
          1 (15 ounces) can pumpkin ( or 1-3/4 cups cooked fresh pumpkin)
          2/3 cup brown sugar, packed
          1 teaspoon rum extract
          1-1/2 teaspoons cinnamon
          3/4 teaspoons ginger
          1/2 teaspoons cloves
          3 egg whites

          Gingersnap Topping:
          8 gingersnap cookies
          1 tablespoon white sugar
          2 tablespoons light butter

          Preheat oven to 350°F. Prepare and set aside your pie crust. Mix cookies and sugar for crumble topping, cut in butter til mixture resembles coarse crumbs. Set aside.

          In a food processor or blender, purée the tofu until smooth. Add the pumpkin, brown sugar, rum extract, cinnamon, ginger and cloves. Purée until blended. Add the egg whites and mix just until blended (do not overmix). Pour custard into pie shell. Bake for 20 minutes.

          Remove the pie from the oven and sprinkle the gingersnap topping over the pumpkin mixture. Return to the oven and Bake an additional 20 minutes, until set.