Delicious Dairy Free Pumpkin Pie Food

NON-DAIRY PUMPKIN PIE

Steps:

• Put first 4 ingerdients in a blender and blend together.
• Mix dry ingredients together in a bowl and then add to blender.
• Blend until smooth.
• Pour into a 9-inch unbaked pie shell.
• Bake in preheated oven at 425 degrees for 15 minutes. Then turn down
• heat to 350 degrees and bake 40-50 minutes or until knife inserted inches.
• center comes out clean.
• Cool for a couple of hours. Serve and refrigerate any left overs.

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.

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.

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.

DELICIOUS DAIRY-FREE PUMPKIN PIE

Steps:

• Preheat oven to 450 degrees F.
• In a blender, combine and blend tofu and soy milk until very smooth.
• In a large bowl, combine sugar, salt, cinnamon and mace.
• Add eggs.
• Add pumpkin, making sure mixture is well blended.
• Add tofu/soy milk mixture and blend well.
• Pour into pie shells.
• Bake at 450 for 20 minutes.
• Reduce temperature to 350 and continue baking for another 30 minutes or until center is firm and crust has browned.
• Let cool completely before eating.