Best 5 Pumpkin Pie And Dairy Free Too Recipes

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Pumpkin pie is a classic fall dessert that is enjoyed by people of all ages. It is made with a creamy pumpkin filling, a flaky crust, and is often topped with whipped cream or ice cream. This article provides two delicious recipes for pumpkin pie: a traditional recipe and a dairy-free recipe.

The traditional pumpkin pie recipe uses a combination of canned pumpkin, sugar, spices, and eggs. The filling is poured into a pie crust and baked until the center is set. The dairy-free pumpkin pie recipe uses a combination of canned pumpkin, coconut milk, cornstarch, and eggs. The filling is also poured into a pie crust and baked until the center is set.

Both of these pumpkin pie recipes are easy to make and are sure to be a hit with your family and friends. The traditional recipe is perfect for those who love classic pumpkin pie, while the dairy-free recipe is a great option for those with dietary restrictions. Whether you are looking for a traditional or a dairy-free pumpkin pie, you are sure to find the perfect recipe in this article.

Here are our top 5 tried and tested recipes!

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

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

PUMPKIN PIE, AND DAIRY-FREE TOO!



Pumpkin Pie, and Dairy-Free Too! image

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

1 unbaked 9-inch pie shell
2 eggs
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1/4-1/2 teaspoon powdered ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 3/4 cups mashed cooked pumpkin
1 cup almond milk or 1 cup non-dairy coffee creamer

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.

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

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.

DELICIOUS DAIRY-FREE PUMPKIN PIE



Delicious Dairy-Free Pumpkin Pie image

Although this recipe is not vegan, as it contains eggs, I'm sure it can easily be altered to suit a vegan diet using egg substitute. As someone who only recently began cutting dairy from my diet, I found the taste and texture almost identical to the real thing!

Provided by aw_peaches

Categories     Pie

Time 1h

Yield 2 pies, 8 serving(s)

Number Of Ingredients 9

796 ml canned pumpkin
349 g silken firm tofu
2/3 cup unsweetened soymilk
4 eggs, lightly beaten
2 cups unpacked brown sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon mace
2 deep-dish pie crusts

Steps:

  • Preheat oven to 450 degrees F.
  • In a blender, combine and blend tofu and soy milk until very smooth.
  • In a large bowl, combine sugar, salt, cinnamon and mace.
  • Add eggs.
  • Add pumpkin, making sure mixture is well blended.
  • Add tofu/soy milk mixture and blend well.
  • Pour into pie shells.
  • Bake at 450 for 20 minutes.
  • Reduce temperature to 350 and continue baking for another 30 minutes or until center is firm and crust has browned.
  • Let cool completely before eating.

Tips:

  • Use the right pumpkin: Choose a sugar pumpkin or a pie pumpkin, which are smaller and sweeter than other varieties.
  • Roast the pumpkin yourself: Roasting the pumpkin brings out its natural sweetness and flavor. You can roast the pumpkin in the oven or in a slow cooker.
  • Use a good quality dairy-free milk: There are many different types of dairy-free milk available, so choose one that you like the taste of. Some good options include almond milk, coconut milk, and cashew milk.
  • Don't overmix the batter: Overmixing the batter will make the pie tough. Mix just until the ingredients are combined.
  • Bake the pie in a preheated oven: This will help the pie to cook evenly.
  • Let the pie cool completely before serving: This will allow the pie to set properly.

Conclusion:

Pumpkin pie is a classic fall dessert that everyone can enjoy, even those with dairy allergies or lactose intolerance. With a few simple substitutions, you can easily make a delicious and creamy pumpkin pie that is dairy-free. So next time you're in the mood for a sweet treat, give this dairy-free pumpkin pie a try. You won't be disappointed!

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