Dairy Free Pumpkin Pie Recipe With Almond Milk

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PUMPKIN PIE FROM ALMOND BREEZE®



Pumpkin Pie from Almond Breeze® image

This traditional pumpkin pie with cinnamon, ginger, and cloves uses vanilla almondmilk for extra creaminess and flavor.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Yield 6

Number Of Ingredients 11

3 eggs
1 egg yolk
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
2 cups Original or Vanilla Unsweetened Almond Breeze Almondmilk
2 cups pumpkin puree
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves.
  • Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree.
  • Pour filling into premade pie shell.
  • Bake for 50 to 55 minutes or until filling is set.

Nutrition Facts : Calories 365.2 calories, Carbohydrate 54.8 g, Cholesterol 127.1 mg, Fat 14.2 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 624.3 mg, Sugar 34.5 g

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

PUMPKIN PIE, AND DAIRY-FREE TOO!



Pumpkin Pie, and Dairy-Free Too! image

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

1 unbaked 9-inch pie shell
2 eggs
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1/4-1/2 teaspoon powdered ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 3/4 cups mashed cooked pumpkin
1 cup almond milk or 1 cup non-dairy coffee creamer

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.

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