Dairy Free Low Fat Pumpkin Pie Food

DAIRY-FREE PUMPKIN PIE

Steps:

• Place the flour, salt, and sugar in a food processor fitted with an "S" blade and pulse to combine.
• Add the vegan butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
• Remove dough from processor (will be crumbly) and form into a ball.
• Wrap in plastic wrap and refrigerate for at least 60 minutes or overnight
• In a large bowl, beat the eggs.
• Whisk in the pumpkin, coconut milk and vanilla extract until combined.
• Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.
• Preheat your oven to 425 degrees F.
• Lightly grease a pie plate and set aside.
• Roll out your pie dough on a well-floured surface (pastry cloth) to fit the size of your pie plate.
• Carefully transfer the dough to the pie plate and shape the crust how you want it to look.
• Pour the filling into the unbaked pie crust and cover the crust with a pastry shield
• Bake for 15 minutes at 425 degrees F.
• Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
• Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.

LOW-FAT PUMPKIN PIE

Steps:

• In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Pour into pastry shell., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.

LOW-FAT PUMPKIN PIE

Steps:

• Preheat oven to 450F.
• In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves
• pumpkin and stir well
• Add vanilla, evaporated milk, orange rind and egg whites
• Beat with an electric mixer until smooth
• Fold in orange juice
• Pour into unbaked pie shell bake for 10 minutes
• Reduce heat to 325F and bake for 45 minutes or until knife inserted comes out clean.

DAIRY-FREE PUMPKIN PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch pie pan and line with gingersnap cookies (should be 12 to 14 cookies).
• Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.
• Bake in the preheated oven for 15 minutes. Turn heat down to 350 degrees F (175 degrees C) and continue to bake until set, 30 to 35 minutes. Let cool to room temperature before cutting.

DAIRY-FREE HONEY PUMPKIN PIE

Steps:

• Heat oven to 400 degrees F.
• In medium bowl, mix flour and 1/4 teaspoon salt. With pastry blender or 2 knives, cut shortening into flour until texture is crumbly. Sprinkle 3 tablespoons of the almondmilk over mixture and mix with fork until mixture comes together in a ball. If necessary, sprinkle a little more almondmilk over the mixture.
• Sprinkle a little flour over a 12-inch square of waxed paper. Place ball of dough in center; pat into disc. Sprinkle with flour and top with another square of waxed paper. Roll very thinly into 12-inch circle. Remove top piece of waxed paper and turn crust upside down over a 9-inch deep-dish pie plate. Fit into pie plate and remove waxed paper. Crimp edges.
• To make the filling, beat the rest of the ingredients and remaining 1/2 teaspoon salt with electric mixer on low speed in a large bowl until well-mixed. Pour into crust.
• Bake 50 to 55 minutes or until knife inserted 1 inch from edge comes out clean. Cover edges of crust with strips of foil to keep from over-browning, if necessary. Cool completely, about 2 hours. Store in refrigerator.

SUGAR FREE FAT FREE PUMPKIN PIE

Steps:

• Preheat oven to 425°F.
• In a large bowl mix egg whites, splenda & salt.
• Add the Pumpkin to egg mixture, along with the Cinnamon & Ginger.
• Mix til well blended. (I use a whisk).
• Add FF Evap Milk. Blend well.
• Pour into unbaked pie shell.
• Bake at 425 for 15 minutes
• Reduce heat to 350 & bake for an additional 35 minutes.

SKINNY PUMPKIN PIE

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
• In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
• Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.