PECAN PUMPKIN PIE-NON DAIRY
ok, getting ready for thanksgiving and searched this site for hours looking for this recipe that i obviously never posted. so i'm posting it now to save time for next year.
Provided by chia2160
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 10
Steps:
- preheat oven to 350.
- stir together 1 beaten egg, pumpkin, 1/3 c sugar and pie spice.
- spread in bottom of pie crust.
- combine 2 beaten eggs, corn syrup, 1/2 c sugar,margarine, vanilla.
- stir in nuts.
- spoon over pumpkin layer.
- place on a baking sheet and bake for 50 minutes until set.
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mr jealous
[email protected]I'm not a fan of pumpkin pie, but this one was actually really good.
Shaun Birch
[email protected]This is the best non-dairy pecan pumpkin pie I've ever had!
Angeline Mutare
[email protected]This pie is the perfect fall dessert.
Mujtaba poetry
[email protected]I made this pie for a potluck and it was gone in minutes.
Ramesh Kumar Adhikari
[email protected]This pie is so easy to make, even a beginner can do it.
Dominque Tyson
[email protected]I'm allergic to pecans, so I substituted walnuts. The pie was still delicious!
Whisker
[email protected]This pie is perfect for Thanksgiving! It's festive and delicious.
No Moni
[email protected]I would have liked the filling to be a little more flavorful.
Mansur Ali
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit.
gur kirat
[email protected]I followed the recipe exactly and my pie turned out perfect! Thanks for sharing.
Kayembaisa yoga
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland.
JJ D A NOOB
[email protected]This pie was amazing! I'll definitely be making it again.
benson Mulama
[email protected]The crust was a little dry, but the filling was delicious.
Kerri Garrigus
[email protected]This pie was a little too sweet for my taste, but it was still good.
Zaheer Affi
[email protected]I've made this pie several times now and it's always a crowd-pleaser. Everyone loves the creamy filling and the crunchy pecans.
Alexia Bando
[email protected]This pie was easy to make and turned out great! I used almond milk instead of soy milk and it worked perfectly.
mia manoban
[email protected]I'm not vegan, but I wanted to try this recipe because I love pumpkin pie. I was pleasantly surprised at how delicious it was! The crust was perfect and the filling was creamy and flavorful.
FOBIAN STUDIOS
[email protected]This non-dairy pecan pumpkin pie was a hit! The crust was flaky and buttery, and the filling was rich and creamy. I loved the combination of flavors and textures.