Annie’s Dairy-Free Pumpkin Spice Pie

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. 1 pastry for single-crust pie
  2. 1 (15 ounce) can pumpkin puree
  3. ½ cup rice milk
  4. 6 large egg whites
  5. ¾ cup packed brown sugar
  6. 3 tablespoons molasses
  7. 4 teaspoons canola oil
  8. 1 tablespoon ground cinnamon
  9. ½ teaspoon ground cloves
  10. ¼ teaspoon vanilla extract
  11. ¼ teaspoon salt
  12. ¼ teaspoon ground nutmeg

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust.
  2. 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.
  3. Bake in the preheated oven until the middle is set, 50 to 60 minutes.
  4. Substitute applesauce for the canola oil if desired.

 

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