Dairy Free Soy Free Pumpkin Pie Recipes

DAIRY-FREE SOY-FREE PUMPKIN PIE

Steps:

• Put the flour, sugar, and salt in a bowl and whisk to combine. Make a well in the flour, add the oil and water, and stir until it forms dough.
• Press the dough into a 9-inch pie pan.
• Preheat your oven to 425ºF.
• In a medium bowl, whisk together the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt.
• In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
• Pour the filling into your unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
• Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). For the firmest pie, refrigerate it for 4 hours or more before serving.

DAIRY-FREE SOY-FREE PUMPKIN PIE

Steps:

• Gather your ingredients and preheat oven to 375 degrees F
• Beat the 1 egg and egg yolks in a small bowl.
• Mix all of the ingredients, included eggs you already beat, in a large bowl and whisk by hand until blended well.
• Pour into a pre-baked pie crust that has cooled (click below or above for Kitchen Gone Rogue's dairy-free pie crust recipe).
• "Tent" the pie crust with strips of aluminum foil to cover just the crust OR (much easier) use a metal pie crust shield
• Bake at 375 for 15 minutes; reduce temp to 325 and bake 40-50 minutes or until knife comes out clean in center and pie is still slightly jiggly in the middle (a solid jiggle, not a liquidy one). Let it cool and enjoy! Top it with my dairy-free whipped topping if you like (click the link above or below for it). Enjoy!

PUMPKIN PIE (DAIRY FREE, SOY FREE, GLUTEN FREE)

Steps:

• Preheat your oven to 425ºF. (Unless using the recipe's pie crust - see pie crust directions.).
• Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl.
• In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
• Pour the filling into the pie crust and bake for 15 minutes.
• Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
• Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
• Pie Crust Directions:.
• Preheat oven to 350°F Melt margarine and mix all ingredients directly in the pie pan. Pat into place with your fingertips.
• Bake for about 10 minutes (I baked mine about 20 and it never browned), until the crust is beginning to brown. Once it starts to brown it will burn quickly, so keep an eye on it.

DAIRY-FREE PUMPKIN PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch pie pan and line with gingersnap cookies (should be 12 to 14 cookies).
• Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.
• Bake in the preheated oven for 15 minutes. Turn heat down to 350 degrees F (175 degrees C) and continue to bake until set, 30 to 35 minutes. Let cool to room temperature before cutting.