Delicious Dairy Free Pumpkin Pie Recipes

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

Ingredients

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

DELICIOUS DAIRY-FREE PUMPKIN PIE

Delicious Dairy-Free Pumpkin Pie image

Although this recipe is not vegan, as it contains eggs, I'm sure it can easily be altered to suit a vegan diet using egg substitute. As someone who only recently began cutting dairy from my diet, I found the taste and texture almost identical to the real thing!

Provided by aw_peaches

Categories Pie

Time 1h

Yield 2 pies, 8 serving(s)

Number Of Ingredients 9

Ingredients

796 ml canned pumpkin
349 g silken firm tofu
2/3 cup unsweetened soymilk
4 eggs, lightly beaten
2 cups unpacked brown sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon mace
2 deep-dish pie crusts

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.

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