Non Dairy Pumpkin Pie Libbys 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.

DAIRY-FREE SOY-FREE PUMPKIN PIE

Steps:

• Put the flour, sugar, and salt in a bowl and whisk to combine. Make a well in the flour, add the oil and water, and stir until it forms dough.
• Press the dough into a 9-inch pie pan.
• Preheat your oven to 425ºF.
• In a medium bowl, whisk together the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt.
• In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
• Pour the filling into your unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF 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). For the firmest pie, refrigerate it for 4 hours or more before serving.

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.

LIBBY'S® FAMOUS PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F.
• Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
• Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)