Annies Dairy Free Pumpkin Spice Pie Recipes

ANNIE'S DAIRY-FREE PUMPKIN SPICE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust.
• Combine pumpkin puree, rice milk, egg whites, sugar, molasses, oil, cinnamon, cloves, vanilla extract, salt, and nutmeg in a large mixing bowl. Beat until blended using a hand mixer or whisk. Pour filling into the pie crust.
• Bake in the preheated oven until the middle is set, 50 to 60 minutes.

DAIRY FREE PUMPKIN PIE

Steps:

• In a blender, combine the silken tofu and honey until smooth, adding small quantities of soy milk until mixture has the consistency of sweetened condensed milk.
• Combine pumpkin, tofu mixture, sugar, salt, butter, and spices in a sauce pan. Stir over medium heat until margarine has completely melted.
• Add egg yolks to mixture and blend well.
• Add lemon extract and blend inches
• Gently fold in stiffened egg whites and let mixture cool for a few minutes.
• Pour into pie crust and bake at 500 degrees for 8 minutes. Reduce heat to 325 degrees and bake for an additional 25-30 minutes.
• Let pie cool for one hour before serving.
• Baking hint: To prevent edges of piecrust from burning, take a square of aluminum foil and cut an 8" or 9" hole in the center. Lay over top of pie, exposing pie mixture but covering the edges of the crust. Bake pie according to directions above.

FIVE-SPICE PUMPKIN PIE

Steps:

• In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add half the ice water and vodka, tossing with a fork until dough holds together when pressed. Add more if needed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a small bowl, whisk egg with water. Brush over crust; refrigerate until ready to fill., Meanwhile, beat filling ingredients until blended; transfer to crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 35-40 minutes longer. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.

ANNIE'S DAIRY-FREE PUMPKIN SPICE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust.
• Combine pumpkin puree, rice milk, egg whites, sugar, molasses, oil, cinnamon, cloves, vanilla extract, salt, and nutmeg in a large mixing bowl. Beat until blended using a hand mixer or whisk. Pour filling into the pie crust.
• Bake in the preheated oven until the middle is set, 50 to 60 minutes.

DAIRY-FREE IMPOSSIBLE PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees Fahrenheit and position rack in the middle of the oven. Spray a 9- or 10-inch pie pan with baking spray or oil the pan with coconut oil or vegan butter.
• Add the coconut milk, pumpkin, eggs, sugar, and vanilla to the pitcher of a blender. Blend until combined, about 20 seconds. Add the flour, baking powder, pumpkin pie spice, and salt. Blend again until well-combined, another 20 seconds.
• Pour filling into the pie plate. The mixture will be fairly runny. Carefully transfer to the preheated oven.
• Bake until the middle just barely jiggles, 40-50 minutes. I like to check the middle by giving the pie pan a little nudge, and if it seems like it's no longer liquid, I'll pull the pie out and insert a butter knife about halfway between the center and the edge. If the knife comes out relatively clean - no runny pie filling - it's done!
• Place on a cooling rack and let cool, about 1 hour. Transfer to refrigerator to completely cool, at least one more hour (or up to 3 days in advance).
• If desired, top pie with dollops of coconut whipped cream. Or simply cut slices, transfer to a plate, and top individual servings with the whipped cream.
• Keeps in the refrigerator for 3-4 days. I suggest covering the completely cooled pie with plastic wrap if not serving right away.

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.