Best 2 Dairy Free Impossible Pumpkin Pie Recipes

Are you looking for a delicious and dairy-free way to celebrate the fall season? Look no further than this impossible pumpkin pie recipe! This easy-to-follow recipe uses a combination of pantry staples and a few special ingredients to create a creamy, flavorful pie that's perfect for any occasion. From the flaky, gluten-free crust to the rich, pumpkin filling, this pie is sure to be a hit with everyone at your table. So gather your ingredients, preheat your oven, and let's get started on this dairy-free impossible pumpkin pie!

Here are our top 2 tried and tested recipes!

IMPOSSIBLE PUMPKIN PIE

Impossible Pumpkin Pie image

This is my mom's recipe that makes its own crust. It's very easy and extremely good!

Provided by Betsy

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 8

Number Of Ingredients 13

Ingredients

¾ cup white sugar
3 tablespoons butter, softened
2 eggs, beaten
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 teaspoons vanilla extract
½ cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground nutmeg

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 34.7 g, Cholesterol 71.7 mg, Fat 9.5 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 309.2 mg, Sugar 25.6 g

DAIRY-FREE HONEY PUMPKIN PIE

Dairy-Free Honey Pumpkin Pie image

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

Ingredients

1 ⅓ cups all-purpose flour
¾ teaspoon salt, divided
½ cup vegetable shortening
3 tablespoons Almond Breeze Vanilla almondmilk, or more as needed
1 (15 ounce) can pumpkin puree
¾ cup honey
⅔ cup Almond Breeze Vanilla almondmilk
4 eggs
1 teaspoon pumpkin pie spice

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.

Tips:

For a vegan crust, use a combination of graham cracker crumbs, melted vegan butter, and a pinch of salt. Press the mixture into a pie plate and bake for 10-12 minutes before filling.
To make the pumpkin filling, use canned pumpkin puree for convenience. Add spices like cinnamon, nutmeg, ginger, and cloves for a classic pumpkin pie flavor.
Instead of eggs, use a flax egg or a mixture of cornstarch and water to bind the filling together.
For a richer filling, add a can of full-fat coconut milk or a scoop of vegan cream cheese.
For a sweeter filling, add maple syrup or coconut sugar to taste.
Top the pie with a dollop of vegan whipped cream, coconut yogurt, or a sprinkle of chopped nuts before serving.

Conclusion:

This dairy-free impossible pumpkin pie is a delicious and festive dessert that can be enjoyed by people with and without dietary restrictions. With its creamy, spiced filling and flaky crust, it's sure to be a hit at your next gathering. So, gather your ingredients, preheat your oven, and let's get baking!