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.
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Saimon Shakib
[email protected]This recipe is a great starting point, but I would recommend making a few changes.
Philip Complete
[email protected]I followed the recipe exactly, but my pie turned out dry and crumbly.
Bhogendra Yadav
[email protected]This pie was a bit too sweet for me, but I still enjoyed it.
Haroon Masood
[email protected]I'm not a big fan of pumpkin pie, but this one was really good.
Sameer Ali ali
[email protected]This is the best pumpkin pie I've ever had!
Rylee Jolley
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone loved the creamy filling and the flaky crust.
Aria Lawrence
[email protected]I love that this recipe is dairy-free, but I found the filling to be a bit bland. I added some extra spices and a bit of sugar, and it was much better.
Adrash Shahbaz
[email protected]This recipe is a great starting point, but I made a few changes to suit my taste. I used a mix of almond flour and oat flour for the crust, and I added a bit of maple syrup to the filling. It turned out delicious!
Mascud Abdirashid
[email protected]I followed the recipe exactly, but my pie turned out dry and crumbly. I'm not sure what went wrong.
Ali Sadat
[email protected]This pie was a bit too sweet for my taste, but overall it was still good. The crust was flaky and the filling was creamy.
Aiden Dad
[email protected]I was pleasantly surprised by how good this pie was. I'm not usually a fan of pumpkin pie, but this one was light and fluffy, with just the right amount of sweetness.
Aslam Lambr
[email protected]This was my first time making pumpkin pie and it turned out great! The instructions were easy to follow and the pie was delicious. I'll definitely be making this again.
Radhika Pantha
[email protected]I've made this pie twice now and it's been a hit both times. The crust is so easy to make and the filling is creamy and delicious. I love that it's also dairy-free, so I can share it with my lactose-intolerant friends.
Md Sulaiman Atik
[email protected]This pumpkin pie recipe is a keeper! The crust was flaky and buttery, and the filling was perfectly spiced. I loved that it was also dairy-free, so I could enjoy it without any guilt.