Fall-Themed Dairy-Free Recipes

With Halloween in roughly 2 weeks and other holidays coming up quickly afterwards, dealing with food allergies can easily become more of a problem with all of the holiday food at family, work, and social parties. For those of you who have friends or relatives with a dairy allergy and aren’t sure what food includes dairy, look for whey, casin/casinete/sodium casin/sodium cabinets, whey protein, caramel (it’s unfortunately made with dairy), milk, butter, and cheese. There’s also a part under the ingredient list that says “Contains” or “May Contain,” and it’ll usually have “milk” included in the list to indicate that the food contains dairy. When buying food, make sure to check the ingredient list before putting it in the cart and checking out – a good amount of food surprisingly has dairy in it, from bread to candy to ice cream and everything in between.

If you’re like me and have a dairy allergy, you’ll know how hard it can be to have to deal with food allergies around the holidays. Although dairy allergies aren’t as severe as other food allergies (such as peanut or other nut allergies), they can still be a pain to deal with – especially since dairy products like butter, milk, and other dairy products are found in a lot of holiday foods. So, for those who – like me – still want to enjoy fall-themed, tasty treats without having to worry about taking Lactaid or having to deal with the allergic reactions to the food, here are 3 yummy treats that you can enjoy:


Pumpkin pie has relatively little amounts of dairy in it, which makes it easy to make while avoiding dairy as an ingredient. However, if you like to make pumpkin pie with a pre-made crust, make sure to check the ingredients in the crust since some pre-made crusts include dairy as an ingredient.

Prep Time: 20 minutes
Cook Time: 40 minutes

  • 1 (15 ounce) can of pumpkin puree
  • 1 3/4 (14 ounces) almond, hemp, or coconut milk (or another preferred milk substitute)
  • 2 large eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon
  • 1/2 teaspoon salt
  • 1 crust bottom (for those interested in making their own, click here for a recipe on how to make your own)
  • Preheat the oven to 425 degrees Fahrenheit (246 degrees Celsius)
  • Mix the pumpkin puree, milk substitute, eggs, spices, and salt in a bowl until fully combined and smooth
  • Pour the mixture into the crust and bake for 15 minutes
  • Turn the temperature down to 350 degrees Fahrenheit (177 degrees Celsius) for 35-40 minutes
  • Let the pie cool before decorating it and serving it


Apple pie also has relatively little amounts of dairy in it, making it easy to make while not dairy as an ingredient. Again, if you like to make pie with a pre-made crust, make sure to check the ingredients in the crust since some pre-made crusts include dairy as an ingredient.

Prep Time: 20 minutes
Cook Time: 45 minutes

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 6-7 cups sliced peeled cooking apples
  • 1 tablespoon lemon juice
  • 1 tablespoon margarine or other butter substitute
  • 1 large egg
  • Crust for both the bottom and top of the pie (click here for the recipe for homemade pie crusts)
  • Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius)
  • Combine the sugars, flour, and spices in one bowl
  • In a separate bowl, combine the apples and the lemon juice
  • With the bottom layer of the crust in a crust bowl, place a layer of apples down before covering the layer with butter and the sugar/flour/spices mixture
  • Repeat until the apples run out, and place the top layer of the crust over the filling
  • Cut slits into the top layer of the crust
  • Beat the egg whites until they become foamy and brush over the crust
  • Cover the edges of the crust with tin foil to avoid the edges burning
  • Bake for 25 minutes before removing the tin foil
  • Bake for another 20-25 minutes, or until the crust is a golden brown


Similar to the pies, these donuts are both yummy and don’t have too many dairy ingredients, which makes it easy to substitute such ingredients.

Prep time: ~40 minutes
Cook time: ~5 minutes per batch

  • 2 cups apple cider
  • 3 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2/3 cups brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1/2 teaspoons baking soda
  • 1/4 teaspoons ground cardamom
  • 1/4 teaspoons nutmeg
  • 1/4 teaspoons cinnamon
  • 1/4 teaspoons allspice
  • 2 large eggs
  • 6 tablespoons margarine (or other butter substitute), melted & cooled
  • Oil for deep frying
  • In a small saucepan, bring cider to a boil and cook over high heat until reduced by half (takes roughly 12 minutes for this process); cool completely
  • Whisk the flours, brown sugar, baking powder, salt, baking soda, and spices together
  • In a separate bowl, whisk the eggs, margarine/butter substitute, and cooled cider together
  • Combine the dry mix together with the wet mix until fully combined (the dough will be sticky, so don’t be alarmed)
  • Cover the mix and refrigerate for roughly 1 hour (or until the mix is firm enough to shape)
  • Divide the dough in half
  • On a floured surface, flatten each portion to 1/2 inch thickness and cut with a floured 3 inch donut cutter
  • Heat the oil to 325 degrees Fahrenheit (163 degrees Celsius) in a skillet or deep fryer
  • Fry a few of the donuts at a time for 2-3 minutes each (or until they turn a golden brown color)
  • Place the finished donuts on paper towels to drain off excess oil, and let them cool before decorating and eating them



Briana Maddox View All →

As an recent college graduate who studied media studies and anthropology in college, Briana Maddox enjoys learning about different cultures, traditions, holidays, historical figures, experiences, and opinions. With a vested interest in sharing such learning experiences, Briana created Life & Anthropology in the hopes of helping other people gain a better understanding and working knowledge of such topics.

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