DAIRY-FREE PUMPKIN PIE
This Homemade Dairy-Free Pumpkin Pie recipe is seriously delicious! This coconut milk pumpkin pie is creamy, perfectly sweet and loaded with cozy fall spices - a must-make Thanksgiving dessert.
Provided by Laura
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- Place the flour, salt, and sugar in a food processor fitted with an "S" blade and pulse to combine.
- Add the vegan butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
- Remove dough from processor (will be crumbly) and form into a ball.
- Wrap in plastic wrap and refrigerate for at least 60 minutes or overnight
- In a large bowl, beat the eggs.
- Whisk in the pumpkin, coconut milk and vanilla extract until combined.
- Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.
- Preheat your oven to 425 degrees F.
- Lightly grease a pie plate and set aside.
- Roll out your pie dough on a well-floured surface (pastry cloth) to fit the size of your pie plate.
- Carefully transfer the dough to the pie plate and shape the crust how you want it to look.
- Pour the filling into the unbaked pie crust and cover the crust with a pastry shield
- Bake for 15 minutes at 425 degrees F.
- Reduce the temperature to 350 degrees F 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.
Nutrition Facts : ServingSize 1 slice, Calories 210 kcal, Carbohydrate 31 g, Protein 3.4 g, Fat 10.4 g, SaturatedFat 6 g, Cholesterol 67 mg, Sodium 255 mg, Fiber 1.8 g, Sugar 15.8 g, UnsaturatedFat 3 g
NON-DAIRY PUMPKIN PIE
This recipe came about, because pumpkin pie is are sons favorite and he can not have any dairy. I have served it for Thanksgiving get togethers and everyone thought it was regular pumpkin pie.
Provided by CharlieAnn
Categories Lactose Free
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 131.3, Fat 2, SaturatedFat 0.5, Cholesterol 46.5, Sodium 191.9, Carbohydrate 25.6, Fiber 0.7, Sugar 21.2, Protein 3.9
DAIRY-FREE HONEY PUMPKIN PIE
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
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 IMPOSSIBLE PUMPKIN PIE
This crustless pumpkin pie might just be the easiest you'll ever make. Simply blend the ingredients together, pour into your pie pan, and bake!
Provided by Kare for Kitchen Treaty
Categories Dessert
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 231 kcal, Sugar 14 g, Sodium 239 mg, Fat 14 g, SaturatedFat 11 g, Carbohydrate 23 g, Fiber 1 g, Protein 5 g, Cholesterol 82 mg, ServingSize 1 serving
KILLER PUMPKIN PIE
My two boys have multiple food allergies and I wanted to try out pumpkin pie. They call this 'Killer Pumpkin Pie' because they say it tastes 'killer.' It's light and spicy and, dairy and soy free. It's fast and easy with a pressed crust which mixes in the pan.
Provided by Carolynn Napoli
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.
- Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
- Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 49.6 g, Cholesterol 46.5 mg, Fat 19.6 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 599.3 mg, Sugar 22.2 g
PECAN PUMPKIN PIE-NON DAIRY
ok, getting ready for thanksgiving and searched this site for hours looking for this recipe that i obviously never posted. so i'm posting it now to save time for next year.
Provided by chia2160
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 10
Steps:
- preheat oven to 350.
- stir together 1 beaten egg, pumpkin, 1/3 c sugar and pie spice.
- spread in bottom of pie crust.
- combine 2 beaten eggs, corn syrup, 1/2 c sugar,margarine, vanilla.
- stir in nuts.
- spoon over pumpkin layer.
- place on a baking sheet and bake for 50 minutes until set.
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