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 lactose-free milk ("Lactaid"). (You can even substitute coconut milk. More...)
I've made this pie, and I have noticed no difference in the flavor or consistency. It's delicious!
9” pie crust
1 cup sugar
2 eggs
1 cup solid-packed pumpkin
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1 cup lactose-free whole milk, scalded
(1 cup = about 0.25 liter; 1 tsp = 0.5 centiliter)
Preheat oven to 425°F (220°C).
In a medium bowl, mix eggs and sugar.
In a large bowl, mix pumpkin and spices.
Add the egg mixture to the pumpkin and mix the two parts.
Slowly add the scalded milk, stirring as you pour.
Pour mixture into unbaked pie crust.
Bake at 425 for 10 minutes. Lower heat to 325 and bake for an additional 45 minutes. Pie should look set; that is, it should not be liquid.
Cool on a rack. Pie will sink slightly as it cools and solidifies.
Tips from Jane
— I use canned pumpkin and find that Libby’s works great. Occasionally when I’ve used other brands the pie tastes fine, but sometimes looks a bit green rather than orange.
— What about fresh pumpkin? As my husband says, “everyone makes a Pumpkin Pie with fresh pumpkin...once. Only once.” It’s more work and, in my opinion, not any better. Canned pumpkin contains one ingredient—pumpkin—and it’s easy to use.
— I prefer to use a Crisco shortening crust with Pumpkin Pie, but a butter crust is fine too.
— Grating fresh nutmeg creates a wonderful aroma in the kitchen. It’s quick and easy and fun to do. But ground nutmeg works fine if you prefer.
— If you bake two pies at once (as I often do), you might need to extend the cooking time 5-10 minutes.