Best 8 Dry Nonfat Milk Pumpkin Pie Recipes

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For those looking to indulge in a classic dessert with a healthier twist, a dry nonfat milk pumpkin pie offers a delightful alternative. This delectable treat is crafted with wholesome ingredients that not only satisfy your sweet cravings but also provide nutritional benefits. As we journey through the world of pumpkin pies, let us explore the secrets of creating the perfect dry nonfat milk pumpkin pie, ensuring a rich and creamy texture that rivals its traditional counterpart.

Here are our top 8 tried and tested recipes!

DRY NONFAT MILK PUMPKIN PIE



Dry Nonfat Milk Pumpkin Pie image

I found this recipe on the Sanalac Nonfat Dry Milk can. It is basically the same old standby recipe as on the Libby's pumpkin can except it does not use canned milk. We prefer the texture of this one. It is very quick and easy. Be sure to mix in the order given and you can use a wisk. If you dump all in together (which is the way the can instructions say), you will need to use an electric mixer to break up the dry milk particles. I can no longer find Sanalac powdered milk in my grocery stores, so I order cans of powdered milk online from Provident Pantry, which has the same texture as Sanalac. Other powdered milks are not as dense, so I don't know how they would work with this recipe.

Provided by BDH9556

Categories     Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

1 cup sanalac nonfat dry milk powder
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon clove
1 2/3 cups water
2 eggs (wisk well)
1 (16 ounce) can pumpkin (about 2 cups)
9 inches pastry shells

Steps:

  • Thoroughly mix dry ingredients together (so powdered milk will mix more easily), wisk in water, eggs, and pumpkin. (If you are using a mixer beat until smooth, but I prefer the easy clean-up of a wire wisk.).
  • Pour into a 9 inch unbaked pastry shell and bake 15 min at 425 and then 50 to 60 min longer at 350.
  • Baking the pie on the bottom shelf will brown the crust nicely on the bottom. The top of the pie does tend to brown a bit more than a regular canned milk recipe, but we prefer this one.

STACEY'S "I DON'T HAVE ANY EVAPORATED MILK!" PUMPKIN PIE



Stacey's

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 9

1 pre-made pie crust
1 small can pumpkin puree
1 1/2 cups egg nog, storebought or homemade
2 eggs
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F.
  • Put the pumpkin, egg nog, eggs, and both sugars into a mixing bowl and mix on low until incorporated.
  • Add salt, vanilla, and cinnamon until just incorporated
  • Pour mixture into prepared pie shell and bake in preheated oven for 45 minutes.

DAIRY-FREE PUMPKIN PIE



Dairy-Free Pumpkin Pie image

This is a delicious and healthy alternative to traditional pumpkin pie.

Provided by Allrecipes

Time 55m

Yield 8

Number Of Ingredients 11

¼ (16 ounce) package gingersnap cookies
1 (15 ounce) can pumpkin puree
1 cup almond milk
⅓ cup white sugar
1 large egg
2 tablespoons molasses
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt

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

KILLER PUMPKIN PIE



Killer Pumpkin Pie image

My two boys have multiple food allergies and I wanted to try out pumpkin pie. They call this 'Killer Pumpkin Pie' because they say it tastes 'killer.' It's light and spicy and, dairy and soy free. It's fast and easy with a pressed crust which mixes in the pan.

Provided by Carolynn Napoli

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 8

Number Of Ingredients 18

1 ½ cups all-purpose flour plus
2 tablespoons all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
½ cup canola oil
2 tablespoons rice milk
½ cup white sugar
¼ cup dark brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 (15 ounce) can pumpkin puree
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla
1 ¼ cups rice milk

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.
  • Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
  • Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.

Nutrition Facts : Calories 390.4 calories, Carbohydrate 49.6 g, Cholesterol 46.5 mg, Fat 19.6 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 599.3 mg, Sugar 22.2 g

SKINNY PUMPKIN PIE



Skinny Pumpkin Pie image

53% less fat • 80% less sat fat • 24% fewer calories than the original recipe. The real secret's in the crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 8

Number Of Ingredients 12

1 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup vegetable oil
3 to 4 tablespoons fat-free (skim) milk
3 egg whites or 1/2 cup fat-free egg product
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
1/2 teaspoon vanilla

Steps:

  • Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
  • In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
  • Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 20 g, TransFat 0 g

ANY MILK PUMPKIN PIE



Any Milk Pumpkin Pie image

This is our family's FAVORITE pumpkin pie! No need to buy evaporated milk for this delicious recipe! Using skim milk keeps the calories low, but feel free to use whatever you have on hand. My husband has to eat dairy-free, so I use coconut milk beverage or almond milk. You can also substitute pumpkin pie spice if you don't have the individual spices on hand.

Provided by GinaJohnson

Categories     Pie

Time 58m

Yield 1 9, 8 serving(s)

Number Of Ingredients 11

1 3/4 cups pumpkin
1 3/4 cups milk
1/3 cup brown sugar
3 eggs or 4 egg yolks
2 tablespoons sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
9 inches pie crusts, unbaked

Steps:

  • Preheat oven to 425 degrees.
  • Line pan with pasty, build up high fluted edge.
  • Beat remaining ingredients together. Feel free to substitute alternate milks -- Almond, soy, coconut, whole, skim --Note: Rice milk does NOT work for this recipe -- Something about an enzyme that keeps it from thickening!
  • Pour into pastry lined pan.
  • Bake until knife inserted 1" from side comes out clean. Center may look soft but will set later.
  • Bake at 425 degrees for 10 minutes then decrease to 350 degrees for 40-55 minutes. If crust starts to get too dark, cover with foil.
  • Serve with sweetened whipped cream if desired.

DAIRY-FREE IMPOSSIBLE PUMPKIN PIE



Dairy-Free Impossible Pumpkin Pie image

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

1 (15-ounce) can coconut milk (I recommend full-fat for a richer pie, but lite also works)
1 cup pumpkin puree
4 large eggs
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 cup all-purpose flour (or your favorite cup-for-cup gluten-free flour blend*)
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon fine-grain sea salt or table salt
Coconut whipped cream (for serving**)

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

LOW-FAT PUMPKIN PIE



Low-Fat Pumpkin Pie image

You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 6

1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup egg substitute
1/2 teaspoon salt
1/2 teaspoon each ground ginger, cinnamon and nutmeg
1 unbaked pastry shell (9 inches)

Steps:

  • In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Pour into pastry shell., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 246 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein.

Tips:

  • Pumpkin Puree: Use fresh pumpkin puree for the best flavor. If using canned puree, make sure to choose one without added sugar or spices.
  • Milk: If you don't have nonfat dry milk, you can use 1 cup of regular milk. However, your pie will be slightly less dense and creamy.
  • Sweetener: You can use sugar, honey, or maple syrup to sweeten your pie. If you're using honey or maple syrup, you may need to add a little more to achieve the desired sweetness.
  • Spices: Feel free to adjust the amount of spices to your liking. You can also add other spices, such as nutmeg, ginger, or cloves.
  • Crust: You can use a pre-made pie crust or make your own. If you're making your own, be sure to chill the dough before rolling it out.
  • Baking: Bake the pie until the center is set and a toothpick inserted into the center comes out clean. This usually takes about 45-50 minutes.

Conclusion:

This nonfat dry milk pumpkin pie is a delicious and easy-to-make dessert that's perfect for any occasion. It's a great way to use up leftover pumpkin puree, and it's also a healthier alternative to traditional pumpkin pie. With its creamy filling and flaky crust, this pie is sure to be a hit with everyone who tries it.

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