Dairy Free Mini Pumpkin Chiffon Pies
Can we talk about holiday desserts? I think I am not alone when I say this is a favorite part of the meal! The problem I have is because I love to eat, I don’t always save room for dessert! But I always make room for my Dairy Free Mini Pumpkin Chiffon Pies!
One of our favorite desserts is the traditional Pumpkin Pie. I love to bake, so I prefer to make my own pie rather than serve a store bought pie. I wanted to find a dairy free recipe for my guests who are lactose intolerant.
A Favorite Recipe From Mom
I found that I could use one of my mom’s pumpkin pie recipes and make it more tummy friendly. She always served her Pumpkin Chiffon Pie recipe and it was something we looked forward to. One thing mom found was to not make them too far in advance because of the “Great Pie Incident” of 1970.
Mom had made her Pumpkin Chiffon Pie recipe, but made them into bite size pies. My two older brothers found them and decided to go to war. The pies they didn’t eat, they there at each other through the kitchen door. It was a huge mess and mom was not happy!
So this year, I decided to take mom’s Pumpkin Chiffon Pie recipe and tweak it a bit. I came up with my Dairy Free Mini Pumpkin Chiffon Pies and they are delicious!
Order what you need from Amazon to make your perfect mini pies:
These tasty pies are always a big hit at our holiday meals. What is great is because they are so flavorful, no one knows they are dairy free! For some reason when people hear dairy free, they think they won’t be delicious!
- 1 (.25 ounce) envelope unflavored gelatin
- 1/2 cup cold water
- 1 (15 ounce) can pumpkin
- 1 1/2 cup non-dairy whipped topping, divided
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup brown sugar
- 1 1/2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 egg substitute
- 1 teaspoon vanilla extract
- 1 (6 ounce) reduced fat graham cracker crust
- Sprinkle gelatin over water in a medium saucepan. Let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Stir in pumpkin, 1/4 cup non-dairy whipped topping and next 6 ingredients.
- Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens and reaches 170 degrees. Pour pumpkin mixture into a heat resistant bowl. Stir in vanilla. Chill 40 minutes or until cool.
- Beat 3/4 cup non-dairy whipped topping until soft peaks form; fold into pumpkin mixture. Pour pumpkin mixture into graham cracker crust.
- Chill 3 hours or until firm. Top with remaining non-dairy whipped topping
Enjoy more of our favorite dessert recipes:
Easy White Chocolate Red Velvet Pie Recipe
Double Chocolate Mint Oreo Cheesecake Recipe
Do you get tummy issues during the holidays? Do you have a dairy free recipe you serve? I would love to hear about it in the comments belowCopyright secured by Digiprove © 2019 Kelly Hutchinson
Myrah @ Coupon Mamacita saysNovember 1, 2016 at 3:34 pm
Those look delicious.I love that they’re dairy free. Now I have something to share with my lactose intolerant friends.
Jenn Gerlach saysNovember 1, 2016 at 3:37 pm
I so dread flu season nd everyone getting sick. That No Bake Pumpkin Chiffon Pie looks amazing though. Perfect for thanksgiving.
Brianne saysNovember 1, 2016 at 4:59 pm
Ok, this is going on my long list of pumpkin treats to try before the fall season is gone. What a delicious recipe! Thanks for sharing. 🙂
Jeanette saysNovember 1, 2016 at 5:15 pm
That dessert looks absolutely delicious! I do have my own digestive issues and sometimes I need something like this to help me out. I am going to make this dessert at Christmas time.
Ann Bacciaglia saysNovember 1, 2016 at 5:27 pm
I am always looking for dairy free recipes to try. I will have to get the ingredients I need to make these for dessert this week.
Dawn McAlexander saysNovember 1, 2016 at 6:16 pm
Dairy upsets my stomach as well. I am glad to see a dairy free recipe that looks tasty. Maybe then I could avoid the Immodium.
gingermommyrants saysNovember 1, 2016 at 7:20 pm
I always keep Imodium in the house for emergencies. This recipe looks delicious. I am excited to try it.
Tara saysNovember 1, 2016 at 8:21 pm
I try to keep Immodium in the house because you never know when you’re going to need it. These pies look delicious. I like to try different recipes.
Claudia Krusch saysNovember 1, 2016 at 10:12 pm
I am always looking for new dairy free recipes. I will have to get the ingredients I need to make it this weekend!
Aimee Smith saysNovember 1, 2016 at 11:33 pm
I love that they are dairy free! I wish I had one of those right now!
Amanda West saysNovember 1, 2016 at 11:39 pm
One of my friends is dairy-free and I’ve been thinking about what treats to make her for the holidays. Can’t wait to try these!
Toni | BoulderLocavore.com saysNovember 2, 2016 at 12:30 am
These look amazingly delicious! Love the colors! Perfect fall dessert!
Robin Rue saysNovember 2, 2016 at 6:28 am
I also tend to get an upset stomach easily. These would be the perfect solution.
mycraftingworld saysNovember 20, 2016 at 6:34 am
I really like this recipe. it seems like the girls can make them with me. thank you for the idea. I will put it on my list of things to make with them.
mycraftingworld saysNovember 24, 2016 at 7:42 am
This sounds like something my family would love to eat. Thank you for the recipe.
Leola Dennen saysDecember 27, 2016 at 11:54 pm
Hello, Thanks for sharing. They are really nice and here are well explained. Thanks for sharing and have good time.
here my website
Veronica Lee saysJanuary 15, 2017 at 9:18 am
Fortunately for me, dairy doesn’t upset my stomach. I’d love to try these pies.
Hannah C saysFebruary 18, 2017 at 7:25 pm
These look really delicious, and they look so cute! I would love to try making this!
mycraftingworld saysAugust 4, 2017 at 7:00 am
I really like these. I like that they are made in individual sizes. That is good for portion control. Thank you for the recipe.
mycraftingworld saysDecember 31, 2017 at 7:07 am
I did make these and they were a hit with the crowd. They went fast. Thank you for the reicpe.