Pumpkin Chai Pie Dairy Free 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 HONEY PUMPKIN PIE

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.

PUMPKIN PIE (WHEAT-FREE, EGG-FREE, AND DAIRY-FREE)

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Stir together all purpose gluten-free flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soy creamer until creamy. Pour oil mixture into flour mixture, stir with fork until blended. Pat the crust into the bottom and sides of a 9-inch pie pan. Bake for 15 minutes in preheated oven. Remove and set aside.
• Decrease oven to 350 degrees F (175 degrees C). Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend until combined. Pour into prebaked pie crust. Place foil around the edges of the pie crust and bake for 60 minutes or until a knife inserted 1 inch from crust comes out clean. Cool pie on counter for 2 hours then refrigerate overnight before serving.

DAIRY-FREE PUMPKIN PIE

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.

PUMPKIN CHAI PIE (DAIRY-FREE)

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring almond milk to a boil in a small saucepan. Remove from heat; add chai tea bags. Let tea steep for at least 5 minutes.
• Mix pumpkin puree, sugar, ground flax seeds, cinnamon, vegetable oil, and salt together in a large bowl until completely smooth. Pour in chai-flavored almond milk; stir again until smooth. Pour filling into the pie shell.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes.

CHAI PUMPKIN PIE

Steps:

• Heat oven to 400°F.
• Whisk brown sugar, cardamom, ginger, cinnamon, cloves, and salt in large bowl.
• Whisk in eggs and egg yolk.
• Stir in pumpkin and half-and-half until blended.
• Pour filling into crust.
• Bake 20 minutes. Reduce temperature to 325°F.
• Bake an additional 35-45 minutes or until edges are slightly puffed and center barely moves when side of pan is gently tapped.
• Cool on wire rack. serve warm or cold topped with whipped cream.
• Store in refrigerator.

DELICIOUS DAIRY-FREE PUMPKIN PIE

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.