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
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
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.
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
More about "non dairy pumpkin pie recipes"
THE BEST DAIRY FREE PUMPKIN PIE - SIMPLY WHISKED
From simplywhisked.com
4.8/5 (12)Estimated Reading Time 5 minsServings 8Total Time 1 hr 15 mins
- Blind bake with pie weights for 15 minutes. Remove and allow crust to cool completely before filling.
- In a large bowl, mix remaining ingredients with an electric mixer until smooth. Pour into cooled pie crust and bake for 15 minutes. Reduce heat to 350˚F and continue baking for 40 – 45 minutes, or until filling has set.
ULTIMATE NON-DAIRY PUMPKIN PIE - JAMIE GELLER
From jamiegeller.com
Category Non Dairy Desserts, DessertsTotal Time 4 hrs 3 minsEstimated Reading Time 4 mins
- Pie Crust: 1. Preheat oven to 375°F. 2. Mix flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment or in the bowl of a food processor.
- 3. Add chilled shortening and egg yolk. Mix/pulse until shortening is broken up into small pieces, about the size of peas.
DAIRY-FREE PUMPKIN PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.6/5 (73)Total Time 2 hrs 45 minsCategory Dessert, PieCalories 301 per serving
HOW TO MAKE THE BEST DAIRY-FREE PUMPKIN PIE RECIPE
From tasteofhome.com
Author Kim BussingEstimated Reading Time 3 mins
DAIRY-FREE PUMPKIN PIE - JOYFOODSUNSHINE
From joyfoodsunshine.com
VEGAN PUMPKIN PIE RECIPE (DAIRY FREE!) - THE COOKIE …
From thecookierookie.com
DAIRY-FREE PIES: OVER 75 RECIPES FOR THE HOLIDAYS
From godairyfree.org
SUGAR-FREE PUMPKIN PIE (KETO, DAIRY-FREE) - STEM + SPOON
From stemandspoon.com
DAIRY-FREE PUMPKIN PIE (GLUTEN-FREE, VEGAN) - RACHAEL ROEHMHOLDT
From rachaelroehmholdt.com
DELICIOUS DAIRY-FREE PUMPKIN PIE - THE WOODEN SKILLET
From thewoodenskillet.com
NON-DAIRY PUMPKIN PIE - RECIPES - COOKS.COM
From cooks.com
DAIRY FREE PUMPKIN PIE WITH COCONUT MILK (EASY RECIPE TO ADAPT!)
From theurbenlife.com
HOW TO MAKE IT: LIBBY'S PUMPKIN PIE RECIPE | TASTE OF HOME
From tasteofhome.com
15 GREAT NON DAIRY PUMPKIN PIE – THE BEST RECIPES COMPILATION
From madisyn.net
#lactose #time-to-make #preparation #occasion #low-protein #healthy #fall #holiday-event #low-fat #winter #dietary #seasonal #low-saturated-fat #low-calorie #free-of-something #low-in-something #4-hours-or-less
You'll also love