EGG-FREE, DAIRY-FREE PUMPKIN PIE
Easy to make Egg-Free and Dairy-Free Pumpkin Pie Recipe. Perfect for Thanksgiving. Filling tastes like classic pumpkin pie with the texture of pudding (or soft custard).
Provided by Elizabeth
Time 20m
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine 1 1/2 cups coconut milk and granulated sugar. Bring to a boil over medium-high heat.
- In a small bowl, whisk together cornstarch and remaining 1/4 cup coconut milk. Whisk cornstarch mixture into hot coconut-sugar mixture.
- Continue whisking and cook until filling boils and thickens. Add pumpkin pie spice and salt. Whisk to combine. Reduce heat to low. Add pumpkin. Whisk until thoroughly combined.
- Spoon filling into prepared pie crust. Press plastic wrap onto the top of the pie or a skin will form. Chill pie overnight before serving.
Nutrition Facts : Calories 249 kcal, ServingSize 1 serving
EGG FREE, DAIRY FREE, GRAIN FREE, GLUTEN FREE CRUSTLESS PUMPKIN PIE
A delicious, allergy friendly "faux" pumpkin pie that is nourishing and satisfying.
Provided by Jennifer
Categories Sweets, Treats, and Baked Goods Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees F.
- Grab your blender!
- Put all the ingredients into your blender in the order listed in the ingredient section.
- Pulse on low for several cycles.
- Scrape down the sides then blend for several minutes on a medium speed, until thoroughly mixed. You may need to stop and scrape down the sides occasionally. This mixture gets rather thick.
- Spoon the mixture into muffin pans (I like to line them with these cupcake liners for easy removal). You can also spoon the mixture into a 3 cup rectangular glass dish.
- Bake on the middle rack for about 25 minutes, checking around the 20 minute mark. There are days where this takes 30 minutes to bake. I have no idea why. You want this to be slightly brown on top. Its ok if it cracks a little on the top.
- After cooling for about ten minutes, put these into the refrigerator. I think it enhances the taste quite a bit. They need to be stored in there regardless.
Nutrition Facts : Calories 111 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 131 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
PUMPKIN PIE (WHEAT-FREE, EGG-FREE, AND DAIRY-FREE) RECIPE
Dietary restrictions shouldn't stop anyone from enjoying a good dessert. This pumpkin pie is vegan & gluten-free but still tastes like the traditional one.
Provided by Felecia Richardson
Categories Pies & Pastries
Time 3h35m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat an oven to 425 degrees F.
- 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 . 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.
Nutrition Facts : Carbohydrate 45.88g, Fat 16.57g, Fiber 1.04g, Protein 2.77g, SaturatedFat 1.00g, ServingSize 8.00, Sodium 281.13mg, Sugar 0.00, UnsaturatedFat 10.11g
PUMPKIN PIE (WHEAT-FREE, EGG-FREE, AND DAIRY-FREE)
This is a great pie for anyone with food allergies. Make this the day before to allow the pie to set. This is a spicy pie that tastes like the traditional pie.
Provided by Kate
Categories Fruits and Vegetables Vegetables Squash
Time 3h35m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 31.1 g, Fat 16.3 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 614.6 mg, Sugar 22.8 g
PUMPKIN PIE (WHEAT-FREE, EGG-FREE, AND DAIRY-FREE)
This is a great pie for anyone with food allergies. Make this the day before to allow the pie to set. This is a spicy pie that tastes like the traditional pie.
Provided by Kate
Categories Pumpkin Pie
Time 3h35m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 31.1 g, Fat 16.3 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 614.6 mg, Sugar 22.8 g
DELICIOUS DAIRY-FREE PUMPKIN PIE
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
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.
PUMPKIN PIE (DAIRY FREE, SOY FREE, GLUTEN FREE)
I know. How can a diary/soy/gluten free pie taste good? It really does! The texture wasn't quite as firm though. The recipe comes from godairyfree.com and calls for a gluten free pie crust. I am adding in the almond meal crust I used, or you can use your own. It has coconut milk, but you can't taste the coconut. I also used 3 tsp pumpkin pie spice instead. I would recommend a larger pie tin for this, as I had to scoop some out into a custard cup to bake separately.
Provided by WI Cheesehead
Categories Free Of...
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat your oven to 425ºF. (Unless using the recipe's pie crust - see pie crust directions.).
- Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl.
- In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
- Pour the filling into the pie crust and bake for 15 minutes.
- Reduce the temperature to 350ºF 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.
- Pie Crust Directions:.
- Preheat oven to 350°F Melt margarine and mix all ingredients directly in the pie pan. Pat into place with your fingertips.
- Bake for about 10 minutes (I baked mine about 20 and it never browned), until the crust is beginning to brown. Once it starts to brown it will burn quickly, so keep an eye on it.
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