Pumpkin Pie Dairy-Free & Low-Sugar

When my son was nine, I asked him what new food he would love to try on Thanksgiving.

And he didn’t hesitate before declaring, “pumpkin pie!”. 

Even though I had safely made him apple pie for years,

it was definitely time to take things up a notch.

Sure glad I did because this is one of our holiday favorites, now.

And I think it’s easier to make than apple pie.

BAM!

Because we can do egg,

I use this pumpkin pie recipe from Go Dairy Free.

It uses canned coconut milk, one of my favorite ingredients!

But if you have egg allergy, perhaps check out this recipe from Chocolate Covered Katie.

I actually made a healthier version of the Go Dairy Free recipe,

and here are the adjustments. 

Lower Sugar Dairy-Free Pumpkin Pie

Here are the adjustments that I made to the Go Dairy Free recipe.

For sugar in the pie, I did 1/4 cup of Stevia for the white sugar and 1/2 cup of brown sugar.

For the spices, I did 1 tsp. cinnamon and 1 tsp. pumpkin pie spice.

For sugar in the crust, I used Stevia.

Even with less sugar, this pie tastes amazing!

I’ve also used a graham cracker crust for this pumpkin pie.

My father-in-law likes it that way.

Don’t be fooled, though, I pile on more sugar with whipped cream.

Know what I mean? And here are our favorite dairy-free whips. 

DAIRY-FREE WHIPPED CREAM

Homemade Whipped Cream

Tub of Whipped Cream

Spray Whipped Cream

 

Now here’s our favorite dairy-free pumpkin pie recipe!

Let us know if you make the sugar adjustments. 

Go Dairy Free Pumpkin Pie Recipe