Egg and Dairy Free Pumpkin Pie Recipe |

When my youngest daughter was about 10 months old she was diagnosed with dairy and egg allergies. Our other children had never had to deal with any allergy issues so this was a whole new world we were going to have to try to figure out.

Over the next few years, I learned quite a few tricks, substitutions, and new ways of cooking so as to not leave her out. In some ways I am grateful for the experience (on my end, not hers…I woudn’t wish any kind of allergy on anyone) because it has helped me to get out of the normal cooking box (which includes putting eggs and dairy in about everything). And now, hopefully I will be able to share some recipes that others can use that have dealt with (or have loved ones who deal with) these food allergies.

I apologize because I do not have a picture of this particular recipe, since the last time I made it was a year ago. My sister has a little one with egg allergies and requested this recipe and so I thought I would post it for all to see.

I know will Fall upon us, this Egg & Dairy Free Pumpkin Pie recipe will be sure to come in useful for many people. Whether you, or someone you know, is a vegan or somebody with allergies be sure to try out this egg and dairy free version and enjoy pumpkin pie without any unnecessary trips to the emergency room for an allergy reaction! -Shelley.

Egg & Dairy Free Pumpkin Pie Recipe:

1 regular size can pumpkin (or 1 3/4 c. fresh pumpkin)

1 1/2 t pumpkin pie spice (or I just used 1 1/4 t cinnamon + 1/8 t nutmeg + 1/8 t cloves)

3/4 t salt

1 1/2 c brown sugar

1 13.5 oz can coconut milk (NOT a can of the sweetened cream of coconut)

4 T cornstarch + 4 T water (cornstarch dissolved in the water)

1 – 9 or 10 in pie shell/crust (I personally enjoy Graham cracker crusts with my pumpkin pie but do whatever sounds good!)

*dissolve cornstarch into the water in a small bowl

*whisk spices and salt together in small bowl and then whisk spice/salt mixture into the pumpkin purée in a larger bowl and mix well to avoid any spice clumps

*next whisk brown sugar into pumpkin mixture and mix well – set bowl aside

* Empty can of coconut milk into a small sauce pan. Heat coconut milk on low heat. Add cornstarch mixture to coconut milk, bring to boil and boil for 1 minute while whisking continuously. It should resemble something like vanilla pudding. Remove from heat.

*stir coconut mixture into pumpkin mixture, and whisk well, scraping sides of bowl occasionally to make sure everything is combined well

*pour into your favorite pie shell

*Bake at 425 degrees fifteen minutes, reduce heat to 350 degrees and bake an additional 45-50 minutes, or until firm.

*Cool, refrigerate and enjoy!

* makes approximately 1 – 9 or 10 inch pie

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