Recipe For Pumpkin Pie Lactose Free

It has a smooth and creamy consistency with just the right amount of pumpkin spice.

Recipe for pumpkin pie lactose free. Pour mixture into pie shell. Reduce heat to 350f and bake for 30 to 35 more minutes. Whisk pumpkin coconut milk brown sugar cornstarch vanilla cinnamon ginger and nutmeg in a large bowl until completely smooth.

1 hour 15 minutes. Add pumpkin and soy milk and beat until well blended and smooth. In usa a popular brand is lactaid.

Step 3 meanwhile reduce oven temperature to 350 degrees f. Combine 3 tablespoons almond milk oil 2 tablespoons water and lemon juice in small bowl. Transfer to a wire rack to cool completely about 1 hour.

Most pumpkin pie recipes call for condensed milk but my mother s recipe an old fashioned one from minnesota uses scalded whole milk this means that you can easily and successfully substitute. Combine flour baking powder salt and 1 2 teaspoon sugar in medium bowl. Mix well until smooth and combined.

Mix flour and salt in a large bowl then cut in shortening. Pour milk mixture into flour mixture. It tastes so much like traditional pumpkin pie that no one will know the difference.

Bake at 450f for 10 minutes. Pure canned pumpkin puree. This delicious lactose free pumpkin pie has a wonderful creamy texture using lactose free milk cow s milk to which the lactase enzyme has been added.