Ingredients for Dairy Free Pumpkin Pie
- 1 (15 ounce) can Canned Solid Pack Pumpkin
- 1/2 cup Soft Silken Tofu
- Honey
- Vanilla Flavored Soymilk
- Light Brown Sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Ginger
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- Lemon Extract
- 1/2 cup Unsalted Margarine (or vegan butter)
- Egg Yolks
- Egg White
- 1 (9 inch) Deep Dish Pie Shell
- 1 1/4 cups All-Purpose Flour
- 4-6 tablespoons Ice Water
- 1/2 cup Maple Syrup
- 1 (13.5 ounce) can Coconut Milk
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Ground Cloves
- 1-2 teaspoons Pumpkin Pie Spice
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How to Make Dairy Free Pumpkin Pie
- Preheat oven to 350°F (175°C).
- Prepare the pie crust: In a large bowl, combine flour, salt, and vegan butter. Cut the butter into the flour using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Roll out the chilled dough and fit it into a 9-inch pie plate. Trim and crimp the edges.
- In a large bowl, whisk together pumpkin puree, maple syrup, coconut milk, spices (pumpkin pie spice, cinnamon, ginger, cloves), and vanilla extract until smooth.
- Pour the pumpkin filling into the prepared pie crust.
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
- Serve and enjoy your delicious dairy-free pumpkin pie!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
124g
Fat
12g
Carbs
14g
