The best pumpkin pie recipes typically utilize sweetened condensed milk or some combination of whole milk and heavy cream. As I am lactose intolerant, when I bake a pumpkin pie, I always use lactose free whole milk. Recently I discovered Organic Valley lactose free half and half in my local market. So this time, I used the half and half in my recipe and the pie that emerged from my oven was unexpectedly rich and beautiful.
I like to chill my baked pumpkin pie thoroughly. It helps to firm up the filling. For the crust, my favorite recipe is Best-Ever Pie Crust from Epicurious. I use Earth Balance buttery sticks (in place of butter), and Earth Balance shortening. I also substitute 2 tablespoons of the water with vodka for a double pie crust recipe.
Lactose Free Pumpkin Pie & Best Ever Pie Crust
Pie Crust
Ingredients
1 1/4 cups unbleached all-purpose flour
3/4 teaspoon sugar
1/4 teaspoon salt
1/2 stick (1/4 cup) chilled Earth Balance Buttery Sticks cut into 1/2 inch cubes
1/2 stick (1/4 cup) frozen Earth Balance shortening (or other non-hydrogenated vegetable shortening) cut into 1/2 inch cubes
2 tablespoons ice water
1 tablespoon vodka
Preparation
Blend flour, sugar, salt in food processor. Add buttery sticks 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.
Meanwhile, preheat oven to 350 degrees.
Roll out dough (I use lightly floured parchment paper) for 9-inch pie plate. Line dough with parchment paper or foil 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.
Pie Filling
Ingredients
3 large eggs – room temperature
1 can (15 ounce) Libby’s pumpkin purée
2/3 cup packed brown sugar
1/3 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
Preparation
Preheat oven to 425 degrees.
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.
Remove pie to a cooling rack. Let cool to room temperature before refrigerating.
*If the edges of the crust start to brown too much, this is the perfect way to avoid burning the crust!