Looking for the ultimate dairy-free pumpkin spice pie recipe that will tantalize your taste buds and satisfy your holiday cravings? If so, you've come to the right place! In this article, we'll guide you through the culinary journey of creating a delectable dairy-free pumpkin spice pie that will surely impress your family and friends. With carefully curated ingredients and step-by-step instructions, you'll discover how to craft a pie that's bursting with the warm and comforting flavors of autumn. Whether you're a seasoned baker or a novice in the kitchen, we've got you covered. So, grab your apron, preheat your oven, and let's embark on a baking adventure that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
FIVE-SPICE PUMPKIN PIE
I always make a pumpkin pie for our big "pie night" party on Thanksgiving Eve. This recipe is a classic with a special spiced-up twist. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add half the ice water and vodka, tossing with a fork until dough holds together when pressed. Add more if needed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a small bowl, whisk egg with water. Brush over crust; refrigerate until ready to fill., Meanwhile, beat filling ingredients until blended; transfer to crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 35-40 minutes longer. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 345 calories, Fat 16g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 244mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
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
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
Tips:
- For a richer pie, use heavy cream instead of milk.
- To make the pie ahead of time, bake it and then let it cool completely. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days.
- When you're ready to serve the pie, let it come to room temperature for about 30 minutes before slicing.
- If you don't have a food processor, you can use a blender to make the crust.
- If you don't have a rolling pin, you can use a wine bottle to roll out the crust.
- Be sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- If you're using a store-bought pie crust, be sure to pre-bake it according to the package directions.
- Don't overfill the pie crust, or it will be difficult to seal.
- Bake the pie in a preheated oven to ensure that it cooks evenly.
- Let the pie cool completely before serving.
Conclusion:
Annie's Dairy-Free Pumpkin Spice Pie is a delicious and easy-to-make dessert that is perfect for fall gatherings. The creamy pumpkin filling is perfectly spiced with cinnamon, nutmeg, and ginger, and the flaky crust is made with a combination of almond flour and oats. This pie is sure to be a hit with everyone, regardless of their dietary restrictions.
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