Keep reading to learn how to make this simple and delicious pumpkin pie dessert!
He makes the pie. The family enjoys the pie and Husband and I are high fiving ourselves because it is a much better tasting pie than the dry and/or slightly burnt pumpkin pies we’ve had in years past.
Yay for trying new things for Thanksgiving dinner!
Nope ditty nope, nope, nope.
I hear through the grapevine that our delicious no bake pumpkin pie ruined Thanksgiving even though we got compliments on the pie. Apparently Dear Great Aunt Fussypants flew into a fiery rage afterward and ranted to everyone within earshot (except us):
- Our no bake pumpkin pie is not a REAL pumpkin pie! (even though I baked and pureed a real pumpkin.)
- It is a terrible idea! (Apparently there are unknown rules for using graham cracker crusts? Are there Pie Laws we don’t know about? )
- What were were thinking?! (That the pie tastes good and travels well, to be honest.)
- THEY RUINED THANKSGIVING DINNER!! (Except we don’t know that because she hasn’t bothered to tell us she’s the only one who hated our pie.)
I don’t know what to say to that.
The Pie That Ruined Thanksgiving (but not really)
I’m often asked to make what is now known in my circle as The Pie That Ruined Thanksgiving but had to give up eating it because it is not milk or dairy allergy friendly.
Recently I saw So Delicious makes a dairy free coconut milk version of Cool Whip whipped topping. I started adapting and experimenting the original no bake pumpkin pie recipe to make it food allergy free. My non food allergic taste testers said this milk and dairy allergy friendly no bake pumpkin pie recipe tastes just like the original and is just is good (unless you are Great Aunt Fussypants.)
You will need these ingredients
1 cup of pumpkin puree (approximately one 15 ounce can)
2 packages of vanilla pudding mix (I find that the name brands are dairy free and most store brands have milk ingredients. Weird, huh?)
1 teaspoon of pumpkin pie spice
1/2 cup coconut milk – I’ve used almond milk in a pinch and it didn’t change the taste one way or another, FYI
1 cup of thawed coconut milk whipped topping
1 diary free graham cracker pie crust – either store bought or read my easy diary free graham cracker pie crust tutorial on Lazy Budget Chef here
Optional if needed: corn starch or zanthum gum
Disclosure: This post included affiliate links for your convenience
How to make this recipe
1. Thoroughly mix the vanilla pudding mix, dairy free milk, and pumpkin spice together in a bowl.
2. Add the pumpkin puree to the pudding mixture and thoroughly mix the ingredients together.
3. Mix the coconut milk whipped cream into pumpkin and pudding mixture bit by bit until the mixture reaches a light but firm consistency. You will have to play this by ear because coconut milk whipped cream will not have the same full bodied texture as dairy fat as cow milk whipped cream.
Depending upon the type and consistency of coconut milk whipped cream you use you may not need to use the entire amount otherwise the pie will be too wet and not set when chilled.
4. Pour the pumpkin pie filling into the graham cracker pie crust.
5. Chill the pumpkin pie in the refrigerator for at least three hours before serving. I usually let mine chill overnight.
6. Slice, serve, eat, repeat!
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