Pumpkin Pie, and Dairy-Free Too!

Sarah Chana's Note:

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.

• Total Time: 53 mins
• Prep Time: 8 mins
• Cook Time: 45 mins

Ingredients:

Yield: 1 9-inch ...

• 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 soymilk or 1 cup rice milk or 1 cup almond milk or 1 cup non-dairy coffee creamer

Directions:

1. Whip eggs until frothy.
2. Beat in sugar, then spices and salt.
3. Add pumpkin and soy milk and beat until well blended and smooth.
4. Pour mixture into pie shell.
5. Bake at 450F for 10 minutes.
6. reduce heat to 350F and bake for 30 to 35 more minutes.

Reviews

[sararay]

Great recipe! Did you know you can whip coconut cream. Get coconut milk in a can (asian food section), refrigerate and when you open the can, skim the cream off the top. It can be whipped just like whipping cream. Save the coconut water for smoothies.

[Springday]

Fantastic Pie! I changed a few bits and pieces, I used Coconut cream and it made it really creamy!

[DaphneKatz]

I too cant eat dairy for my new baby and I'm so glad that I can have pie too! :) now I just need to find a dairy free whip cream