Simple Cuisine Menu Annie's Dairy-Free Pumpkin Spice Pie :: So Tasty
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| Annie's Dairy-Free Pumpkin Spice Pie |
"I developed this recipe because I am lactose intolerant and am always looking for dairy-free recipes. It also happens to be low cholesterol, low fat, and high flavor! What's not to love? I call it pumpkin spice pie because I like a lot more spice in my pie than the average recipe calls for. Happy baking (and eating)!"
Ingredients :
- 1 pastry for single-crust pie
- 1 (15 ounce) can pumpkin puree
- 1/2 cup rice milk
- 6 large egg whites
- 3/4 cup packed brown sugar
- 3 tablespoons molasses
- 4 teaspoons canola oil
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 1H |
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- 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.
Notes :
- Substitute applesauce for the canola oil if desired.
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