Soy Free Vegan Dairy Free Delicious Pumpkin Pie Food

SOY, GLUTEN & DAIRY FREE PUMPKIN PIE RECIPE

Steps:

• Preheat your oven to 425ºF.
• Whisk the sugars, spices, salt and thickener (if using) in a small bowl.
• Measure out the milk & vanilla in a measuring cup.
• In a large bowl or stand mixer, beat the eggs.
• Beat in the sugar mixture, pumpkin, and vanilla until smooth.
• Fold in the coconut milk, or milk alternative & vanilla.
• Pour the filling into the unbaked pie crust and bake at 425º for 15 minutes. (I recommend putting your pie tin on a larger cookie sheet lined in foil for baking. This helps with any unforeseen spills. Plus it makes putting in and taking out the pie easier)
• Reduce the temperature to 350º and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. Center should be set nicely & firm, but will continue to firm up as it cools if seems a little underdone. You don't' want to risk burning the pie or crust.
• Remove from oven and cool on a wire rack for 2 hours.
• 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.

DAIRY FREE PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 350ºF. Grease the bottom of a 9-inch springform pan with nonstick or olive oil spray. Set aside.
• Add the oats, pecans and salt to the bowl of a food processor. Pulse until the mixture is finely chopped and resembles coarse crumbs or coarse sand.
• Add in the coconut oil and maple syrup and continue to pulse until the mixture is combined and comes together in clumps if you press it with your fingers - add up to about 1 tablespoon water to achieve this consistency (I usually need to add the full tablespoon).
• Transfer the dough to the prepared pan then use wet fingers to press firmly into the bottom in an even layer (if it gets too sticky, wash your hands and try again). Prick the bottom of the crust a few times with a fork.
• Bake for about 15 minutes, until set and lightly golden brown around the edges. Transfer to a wire rack and let cool completely before proceeding.
• Drain and rinse the cashews, then add to a high-speed blender along with all the other ingredients for the filling.
• Blend on high until completely smooth and creamy, about 1 ½ to 2 minutes.
• Pour the filling over the cooled crust, then spread evenly with a spatula. Gently tap the pan on the counter a few times to release any air bubbles.
• Transfer to the freezer and chill until completely firm, about 8 hours to overnight.
• In the morning, carefully remove the frozen cheesecake from the springform pan, then transfer to a serving plate / stand.***
• Place in the refrigerator and allow to thaw for about 6 to 8 hours, or until it reaches that typical cheesecake consistency (the exact time will vary depending on your fridge). Once thawed, keep in the fridge until ready to serve.
• {If you are in a rush, remove the cheesecake from the pan then let thaw on the counter at room temp for 30 to 45 minutes. Slice the cheesecake, then let the individual slices thaw for an additional 30 to 45 minutes to reach that desired consistency - this time can vary slightly depending on the temperature in your house.}
• Serve each slice with a generous dollop of whipped coconut cream and / or chopped pecans / chocolate shavings.

PUMPKIN PIE (DAIRY FREE, SOY FREE, GLUTEN FREE)

Steps:

• Preheat your oven to 425ºF. (Unless using the recipe's pie crust - see pie crust directions.).
• Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl.
• 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 the 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). Serve or refrigerate until ready to serve.
• Pie Crust Directions:.
• Preheat oven to 350°F Melt margarine and mix all ingredients directly in the pie pan. Pat into place with your fingertips.
• Bake for about 10 minutes (I baked mine about 20 and it never browned), until the crust is beginning to brown. Once it starts to brown it will burn quickly, so keep an eye on it.

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.

DAIRY-FREE SOY-FREE PUMPKIN PIE

Steps:

• Gather your ingredients and preheat oven to 375 degrees F
• Beat the 1 egg and egg yolks in a small bowl.
• Mix all of the ingredients, included eggs you already beat, in a large bowl and whisk by hand until blended well.
• Pour into a pre-baked pie crust that has cooled (click below or above for Kitchen Gone Rogue's dairy-free pie crust recipe).
• "Tent" the pie crust with strips of aluminum foil to cover just the crust OR (much easier) use a metal pie crust shield
• Bake at 375 for 15 minutes; reduce temp to 325 and bake 40-50 minutes or until knife comes out clean in center and pie is still slightly jiggly in the middle (a solid jiggle, not a liquidy one). Let it cool and enjoy! Top it with my dairy-free whipped topping if you like (click the link above or below for it). Enjoy!

DAIRY-FREE GLUTEN-FREE PUMPKIN PIE

Steps:

• Gather the ingredients.
• In a medium-sized mixing bowl, combine the flour mix, powdered sugar , and salt until well mixed.
• Using a pastry cutter or your hands, cut in the dairy-free, gluten-free margarine until the mixture resembles a coarse meal.
• Create a well in the center of the ingredients.
• Add the egg and water, mixing until the dough comes together to form a soft dough. Add a little more water if needed.
• Press the dough into a disk, wrap it in plastic wrap, and refrigerate for 1 hour.
• Unwrap the pie dough and place between two pieces of lightly floured (with gluten-free flour ) parchment paper.
• Roll out the dough between the two sheets of parchment and carefully transfer to the prepared pie plate.
• Form the crust with your fingers and smooth out any breaks or cracks. (Gluten-free pie crusts crumble considerably more than traditional flour ones.) Place the pie plate in the refrigerator while preparing the filling. Preheat the oven to 425 F.
• Gather the ingredients.
• In a medium-sized mixing bowl using an electric hand mixer or a standing mixer , mix the pumpkin, eggs, coconut milk, maple syrup, ground cinnamon, ground ginger, ground cloves, and salt until smooth and well combined.
• Pour the mixture into the prepared crust and sprinkle lightly with granulated sugar.
• Bake for 10 minutes, then turn down the oven to 350 F and bake for 35 to 40 minutes more, or until a skin forms on top of the filling and the crust is just lightly golden (gluten-free crusts do not brown quite like wheat-based ones.)
• Transfer the pie to a wire cooling rack to cool completely, then place in the refrigerator to chill completely.
• Serve cold with vegan whipped cream if desired. Note: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.