DAIRY-FREE PUMPKIN PIE
This is a delicious and healthy alternative to traditional pumpkin pie.
Provided by Allrecipes
Time 55m
Yield 8
Number Of Ingredients 11
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
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m sulman khan
[email protected]This is a great recipe! I made it for my family and they loved it. The pie is creamy and flavorful, and the crust is flaky and buttery. I will definitely be making this again.
Tjandra
[email protected]I had some trouble getting the crust to brown properly. I think I might have overbaked it a bit.
chloe anderson
[email protected]This pie is a bit too sweet for my taste, but it's still very good.
Md SagoAfrin Nody
[email protected]This pie is delicious! I love that it's dairy-free, so I can enjoy it without feeling guilty.
Modaser Jawhari
[email protected]I made this pie for a holiday party and it was a huge hit! Everyone loved it. The pie is creamy and flavorful, and the crust is flaky and buttery. I will definitely be making this again.
JusrKora
[email protected]This pie is a bit too bland for my taste. I would recommend adding more spices next time.
Jamillah Asick
[email protected]This is a great recipe! I made it for my family and they loved it. The pie is creamy and flavorful, and the crust is flaky and buttery. I will definitely be making this again.
kirbertos._
[email protected]I had some trouble getting the crust to brown properly. I think I might have overbaked it a bit.
Chondan Mondal
[email protected]This pie is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar next time.
Horain Safeer
[email protected]I'm not a fan of pumpkin pie, but I decided to try this recipe anyway. I'm so glad I did! This pie is amazing! The crust is flaky and the filling is creamy and flavorful. I will definitely be making this again.
Md Arman Kan
[email protected]This is the best dairy-free pumpkin pie I've ever had! The crust is perfect and the filling is so creamy and flavorful. I will definitely be making this again and again.
Akash Khan niloy
[email protected]I made this pie for a potluck and it was a huge success! Everyone raved about how good it was. I'm so glad I found this recipe.
M Sufyan Jutt
[email protected]This pie is so delicious! The crust is flaky and buttery, and the filling is creamy and flavorful. I love that it's dairy-free, so I can enjoy it without feeling guilty.
URSULA SMALLS
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not a very experienced baker, but I was able to make this pie without any problems. The instructions were clear and concise.
dipon Debnath
[email protected]This dairy-free pumpkin pie was a hit at our Thanksgiving dinner! Everyone loved it, even those who are not dairy-free. The texture was perfect and the filling was creamy and flavorful. I will definitely be making this again!