While looking up pumpkin pie recipes in preparation for Thanksgiving I knew we were going to have a problem.
The ingredient that makes those Thanksgiving pies so creamy and delicious is usually heavy cream, with some variations including evaporated milk, sweetened condensed milk, and even cream cheese.
My two year old has a dairy allergy and while we are experimenting (with success) with feeding him baked dairy, lots of pumpkin pie recipes include roughly two cups of pumpkin purée with up to two cups of a dairy ingredient.
Our allergist advised us to feed our son baked items containing dairy so long as the amount of dairy did not exceed one third of the total ingredients. Pumpkin pie does not fit this formula.
So this afternoon I did a bit of experimenting and made a dairy free version of the delicious holiday dessert. It uses dairy free milk with honey to replace the thick dairy ingredients.
It was a success!
So if you like me are looking for a dairy free alternative to your favourite Thanksgivig pie, give this one a try and let me know what you think!
Dairy Free Mini Pumpkin Pies
- 2 cups pumpkin puree
- 1 cup non-dairy milk
- 2 eggs
- 1/2 cup honey
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 2 1/2 cups flour
- 1 cup margarine
- 1 tsp salt
- 2 tbsp sugar
- 1/4 – 1/2 cup cold water.
- Pre-heat oven to 425.
- Make pie crust, mix all the ingredients together using as much water as necessary to stick dough together. Chill in refrigerator for minimum 30 minutes.
- After the pie crust is chilled, roll out to 1/8 inch thickness. Use something roughly four inches in diameter to cut circles in the dough. Then place inside greased muffin tin.
- Puree almond milk and pumpkin in a blender. Add eggs and blend. Then add remaining ingredients and blend.
- Pour mixture into the crusts and bake. Bake at 425 for 10 minutes, then turn down the oven to 350 and bake for an additional 30-40 minutes.
- Serve cold.