DAIRY-FREE PUMPKIN PIE
This Homemade Dairy-Free Pumpkin Pie recipe is seriously delicious! This coconut milk pumpkin pie is creamy, perfectly sweet and loaded with cozy fall spices - a must-make Thanksgiving dessert.
Provided by Laura
Categories Dessert
Time 1h20m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 slice, Calories 210 kcal, Carbohydrate 31 g, Protein 3.4 g, Fat 10.4 g, SaturatedFat 6 g, Cholesterol 67 mg, Sodium 255 mg, Fiber 1.8 g, Sugar 15.8 g, UnsaturatedFat 3 g
PUMPKIN PIE, AND DAIRY-FREE TOO!
The fall winds begin to blow, the streets are covered in fallen leaves, the days get short, and I begin to crave pumpkin pie. This one is super easy, and dairy free/pareve to boot. If you are tired like me, you will use a frozen pie crust and canned cooked pumpkin. If you are more energetic, you will make your own flaky crust, steam your own pumpkin, and feel very virtuous. Either system works.
Provided by Sarah Chana
Categories Pie
Time 53m
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- Whip eggs until frothy.
- Beat in sugar, then spices and salt.
- Add pumpkin and soy milk and beat until well blended and smooth.
- Pour mixture into pie shell.
- Bake at 450F for 10 minutes.
- reduce heat to 350F and bake for 30 to 35 more minutes.
CHAI PUMPKIN PIE
Try this for a different flavor from regular pumpkin pie. I really like the blend of spices. I don't like pie crust, so I baked it in a 9-in round cake pan coated with nonstick spray. From Cooking Club Oct/Nov 2009.
Provided by CaliCook
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Whisk brown sugar, cardamom, ginger, cinnamon, cloves, and salt in large bowl.
- Whisk in eggs and egg yolk.
- Stir in pumpkin and half-and-half until blended.
- Pour filling into crust.
- Bake 20 minutes. Reduce temperature to 325°F.
- Bake an additional 35-45 minutes or until edges are slightly puffed and center barely moves when side of pan is gently tapped.
- Cool on wire rack. serve warm or cold topped with whipped cream.
- Store in refrigerator.
Nutrition Facts : Calories 258.3, Fat 12.2, SaturatedFat 5.5, Cholesterol 93.3, Sodium 220.7, Carbohydrate 34, Fiber 0.6, Sugar 21.4, Protein 4.5
DAIRY-FREE PUMPKIN PIE
This is a delicious and healthy alternative to traditional pumpkin pie.
Provided by Allrecipes
Time 55m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 29 g, Cholesterol 23.3 mg, Fat 3.6 g, Fiber 2.1 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 501.5 mg, Sugar 18.9 g
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- Make your pie dough, then pre-bake the crust according to the recipe directions (see the linked pie crust recipe for details - be sure to plan ahead as the crust needs time to chill in the fridge before baking).
- Increase the oven temperature to 425ºF, then let the crust cool for about 5 minutes while you make the filling / the oven heats.
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