Dairy Free Low Fat Pumpkin Pie Recipes

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DAIRY-FREE HONEY PUMPKIN PIE



Dairy-Free Honey Pumpkin Pie image

Honey provides a very delicate flavor to traditional pumpkin pie. The generous filling cuts into attractive slices. Serve with frozen whipped topping or whipped cream, if desired.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 3h10m

Yield 8

Number Of Ingredients 9

1 ⅓ cups all-purpose flour
¾ teaspoon salt, divided
½ cup vegetable shortening
3 tablespoons Almond Breeze Vanilla almondmilk, or more as needed
1 (15 ounce) can pumpkin puree
¾ cup honey
⅔ cup Almond Breeze Vanilla almondmilk
4 eggs
1 teaspoon pumpkin pie spice

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



Dairy-Free Pumpkin Pie image

This is a delicious and healthy alternative to traditional pumpkin pie.

Provided by Allrecipes

Time 55m

Yield 8

Number Of Ingredients 11

¼ (16 ounce) package gingersnap cookies
1 (15 ounce) can pumpkin puree
1 cup almond milk
⅓ cup white sugar
1 large egg
2 tablespoons molasses
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt

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

DAIRY-FREE LOW-FAT PUMPKIN PIE



Dairy-Free Low-Fat Pumpkin Pie image

Make and share this Dairy-Free Low-Fat Pumpkin Pie recipe from Food.com.

Provided by Mirj2338

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

1.5 (12 ounce) packages Mori-Nu extra firm lite tofu
2 cups canned pumpkin or 2 cups cooked pumpkin
2/3 cup honey or 2/3 cup maple syrup
1 teaspoon vanilla
1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teas)
1 unbaked 9-inch pie crust

Steps:

  • Preheat oven to 350F degrees.
  • Blend tofu in a food processor or blender until smooth.
  • Add remaining ingredients and blend well.
  • Pour into an 8-inch unbaked deep dish pie shell.
  • Bake for approximately one hour.
  • Filling will be soft, but will form up as it chills.
  • Chill and serve.
  • Makes 1 9-inch pie.
  • Variation, Pumpkin Creme Pie:For a creamier version, blend one package Mori-Nu Lite tofu, ex-firm, 4 tablespoons water, 2 packages Mori-Nu Mates Vanilla Pudding Mix, 2 cups pumpkin, and spices.
  • Follow directions as above.

Nutrition Facts : Calories 224.4, Fat 7.7, SaturatedFat 2, Sodium 266, Carbohydrate 39, Fiber 2.8, Sugar 25.4, Protein 2.2

NO SUGAR, NO FAT, NO CHOLESTEROL PUMPKIN PIE



No Sugar, No Fat, No Cholesterol Pumpkin Pie image

Usual, not-healthy pumpkin pie recipes call for 3/4 cup sugar, 2 -3 eggs (yolks!), and 1 12-oz can of innocent-sounding evaporated milk. Yikes. One 12-oz can of fat free evaporated milk has 45 g carbs, which quickly break down to 12 tsp sugar (that's a candy bar). Then there's the lardy, sugary, floury pie crust. This healthy, high protein recipe serves 8 at 112 calories per serving, including the no sugar Healthy crust. (Make the crust first.)

Provided by HealthyChocolate

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

3/4 cup Splenda granular, sugar substitute
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 (15 ounce) can pumpkin pie filling
1/2 cup pasteurized liquid egg-whites
1/2 cup pre-shredded fat free mozzarella cheese
4 teaspoons egg substitute
6 tablespoons warm water

Steps:

  • Preheat oven to 400 degrees.
  • Combine the first four ingredients in a small bowl.
  • Stir pumpkin into skillet & heat slowly.
  • Add the egg whites and cheese, stirring until cheese starts to melt. (If the eggs start to cook, remove from heat for a bit.).
  • Mix in the Splenda and spice.
  • Mix egg replacer well with the water, add.
  • Stir whole mixture, pour into crust.
  • Bake at 400 degrees for 10 minutes.
  • Reduce temperature to 350, bake 15-20 more minutes or until toothpick inserted comes out clean.
  • The cheese is what "binds." Blended with the egg whites, the two substitute beautifully for the not-healthy evaporated milk. (Fat free, nice, but as much sugar as a candy bar.) And you needn't bake at such high temps for so long, because you're not waiting for sugar to melt, egg yolks to cook - and you've already heated your ingredients.

Nutrition Facts : Calories 69.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.3, Sodium 313.4, Carbohydrate 14.6, Fiber 4.7, Sugar 0.1, Protein 3.2

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