Due of my lactose intolerance and ongoing search for dairy-free foods, I created this recipe. Additionally, it has a low cholesterol, low fat content, and a great flavor! Why not adore it? Because I like a lot more spice in my pie than the typical recipe asks for, I refer to it as pumpkin spice pie. A happy time to bake (and eat)!
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 10-inch pie |
Ingredients
- 1 pastry for single-crust pie
- 1 (15 ounce) can pumpkin puree
- ½ cup rice milk
- 6 large egg whites
- ¾ cup packed brown sugar
- 3 tablespoons molasses
- 4 teaspoons canola oil
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust.
- Combine pumpkin puree, rice milk, egg whites, sugar, molasses, oil, cinnamon, cloves, vanilla extract, salt, and nutmeg in a large mixing bowl. Beat until blended using a hand mixer or whisk. Pour filling into the pie crust.
- Bake in the preheated oven until the middle is set, 50 to 60 minutes.
- Substitute applesauce for the canola oil if desired.