Dairy Free Impossible Pumpkin Pie Recipes
DAIRY-FREE PUMPKIN PIE
This is a delicious and healthy alternative to traditional pumpkin pie.
Provided by Allrecipes
Time 55m
Yield 8
Number Of Ingredients 11
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
GLUTEN-FREE IMPOSSIBLY EASY PUMPKIN PIE
Enjoy this impossibly easy pumpkin pie using Bisquick® gluten free mix for the holidays.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
- Lightly spoon Bisquick into measuring cup, level off with knife. In large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate.
- Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1/6, Sodium 190 mg, Sugar 22 g, TransFat 0 g
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