Best 3 Pumpkin Pie And Dairy Free Too Recipes
Pumpkin pie is a classic fall dessert that is enjoyed by people of all ages. However, for those who are allergic to dairy or lactose intolerant, finding a delicious and creamy pumpkin pie recipe can be a challenge. Luckily, there are many dairy-free alternatives available that can be used to make a delicious and satisfying pumpkin pie. From almond milk to coconut cream, there are a variety of options that can be used to create a dairy-free pumpkin pie that is just as delicious as the traditional version.
Here are our top 3 tried and tested recipes!
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.
KILLER PUMPKIN PIE
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
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
PUMPKIN PIE, AND DAIRY-FREE TOO!
The fall winds begin to blow, the streets are covered in fallen leaves, the days get short, and I begin to crave pumpkin pie. This one is super easy, and dairy free/pareve to boot. If you are tired like me, you will use a frozen pie crust and canned cooked pumpkin. If you are more energetic, you will make your own flaky crust, steam your own pumpkin, and feel very virtuous. Either system works.
Provided by Sarah Chana
Categories Pie
Time 53m
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- Whip eggs until frothy.
- Beat in sugar, then spices and salt.
- Add pumpkin and soy milk and beat until well blended and smooth.
- Pour mixture into pie shell.
- Bake at 450F for 10 minutes.
- reduce heat to 350F and bake for 30 to 35 more minutes.
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree has a more vibrant flavor than canned puree. To make your own puree, simply roast a pumpkin until tender, then scoop out the flesh and purée it in a blender or food processor.
- Don't overmix the batter: Overmixing the batter will make the pie tough. Mix just until the ingredients are combined.
- Blind-bake the crust: Blind-baking the crust will help to prevent it from becoming soggy. To blind-bake the crust, preheat the oven to 350 degrees Fahrenheit. Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5 minutes.
- Let the pie cool completely before serving: The pie will need to cool completely before serving in order to set properly. Let the pie cool for at least 2 hours, or overnight.
Conclusion:
Pumpkin pie is a classic fall dessert that is enjoyed by people of all ages. With its creamy, spiced filling and flaky crust, it's no wonder why this pie is so popular. Whether you're making it from scratch or using a store-bought crust, following these tips will help you make the best pumpkin pie possible. So next time you're looking for a delicious and festive dessert, give pumpkin pie a try!
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