Dairy-free Pumpkin Pie
I made this recipe again last night for my dessert. It’s so yummy! I’ve made a pie crust with coconut oil instead of shortening in the past, but I didn’t have the coconut oil this time. I didn’t want the shortening in my system, so I made it crust-less. It was delicious, even without the crust. The best part? The only significant fat in this pie filling is in the eggs. Not bad! Of course, if you add a crust that’s a different story, but you can choose the kind of fat you ingest. I highly recommend coconut oil or butter over shortening any day.
I adapted the recipe from here.
Dairy-free Pumpkin Pie
- 1 1/2 cups Rice Milk
- 2 Eggs
- 1 Tbsp. Cornstarch
- 1 tsp. Vanilla
- 2 cups pureed Pumpkin (pie pumpkins make the best kind, otherwise use a 15 oz. can)
- 1/2 cup Flour (I’ve used both whole wheat and oatmeal flour, but you can use whatever flour you want)
- 2 tsp. Baking Powder
- 3/4 cup Sucanat (regular sugar can be used)
- 1 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1/4 tsp. Ginger powder
- 1/4 tsp. ground Cloves
- 1/2 tsp. Salt
Preheat oven to 350 degrees F. Spray a 9-inch pie dish with cooking spray. You’ll need a deep dish or use another small pan because it makes more than will fit in a regular pie pan.
Mix the first 4 ingredients together in a blender or use a hand-mixer. Mix well. Add pumpkin and mix well. Add remaining ingredients and mix for 2 minutes. Pour into pie pan and bake for 60 minutes. This is a custardy pie, so it should still be moist in the middle when it’s done. Remove from oven and allow to cool on the counter. It sets up best when put in the refrigerator for a couple hours before serving.
{Update 11.23.2011}
Pie Crust made with Butter
- 2 cups Whole Wheat Pastry Flour
- 1/2 cup Butter or Coconut Oil, cold
- 1/2 tsp. Sea Salt
- 5 to 6 Tablespoons cold Water
Mix flour and salt. Cut in cold butter or coconut oil. Add in cold water a tablespoon at a time until it forms a dough. Roll out on waxed or parchment paper. Cover pie plate, cut off excess, and press the edge of the crust. Pour in pie filling and bake according to pie directions.
{Update 11.26.2009}
Here’s one I did for our 2009 Thanksgiving dinner. It just has a crust (you know, most family members want it!). I just used my very fattening crust recipe:
Pie Crust
- 2 cups Whole Wheat Flour
- 3/4 cups Shortening
- Dash of Salt
- 1/2 cup Ice Water
Cut shortening into flour and salt until crumbly. Add water and mix well to make dough. Cut in half (makes 2 crusts). Roll out on floured surface and place in pie pans. Cook according to pie directions OR 10-12 minutes at 350 degrees F if you’re saving it for later.
