Annies Dairy Free Pumpkin Spice Pie Recipes
ANNIE'S DAIRY-FREE PUMPKIN SPICE PIE
I developed this recipe because I am lactose intolerant and am always looking for dairy-free recipes. It also happens to be low cholesterol, low fat, and high flavor! What's not to love? I call it pumpkin spice pie because I like a lot more spice in my pie than the average recipe calls for. Happy baking (and eating)!
Provided by Annie
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 277 calories, Carbohydrate 43.2 g, Fat 10.2 g, Fiber 3 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 373.8 mg, Sugar 26.2 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.
DAIRY FREE PUMPKIN PIE
My great grandmother from England always made the best pumpkin pie, and the recipe has been passed along in the family for generations. When I became lactose intolerant, I was depressed by the notion that I would no longer be able to enjoy the pie at Thanksgiving because the original recipe was loaded with dairy. After a lot of experimentation and testing, I successfully converted the family recipe to a dairy free version I can enjoy, while maintaining the flavor and consistency of the pie that has made it such a hit. Family members who have tasted this new version were unable to tell a difference.
Provided by jacksje
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a blender, combine the silken tofu and honey until smooth, adding small quantities of soy milk until mixture has the consistency of sweetened condensed milk.
- Combine pumpkin, tofu mixture, sugar, salt, butter, and spices in a sauce pan. Stir over medium heat until margarine has completely melted.
- Add egg yolks to mixture and blend well.
- Add lemon extract and blend inches
- Gently fold in stiffened egg whites and let mixture cool for a few minutes.
- Pour into pie crust and bake at 500 degrees for 8 minutes. Reduce heat to 325 degrees and bake for an additional 25-30 minutes.
- Let pie cool for one hour before serving.
- Baking hint: To prevent edges of piecrust from burning, take a square of aluminum foil and cut an 8" or 9" hole in the center. Lay over top of pie, exposing pie mixture but covering the edges of the crust. Bake pie according to directions above.
ANNIE'S DAIRY-FREE PUMPKIN SPICE PIE
I developed this recipe because I am lactose intolerant and am always looking for dairy-free recipes. It also happens to be low cholesterol, low fat, and high flavor! What's not to love? I call it pumpkin spice pie because I like a lot more spice in my pie than the average recipe calls for. Happy baking (and eating)!
Provided by Annie
Categories Pumpkin Pie
Time 1h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 277 calories, Carbohydrate 43.2 g, Fat 10.2 g, Fiber 3 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 373.8 mg, Sugar 26.2 g
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