Dairy-free pumpkin pieDairy-free Pumpkin Pie Recipe

2 1/2 c water

1 1/2 c + 2 T powdered soymilk*

3 tsp. dairy-free margarine

1 1/2 c sugar

1 tsp. salt

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

4 large eggs

1 can (29 oz.) pumpkin

2 dairy-free unbaked deep dish pie shells*

Preheat oven to 425º F.  In a small saucepan, combine water, powdered soymilk, and dairy-free margarine.  Heat until dairy-free margarine is melted and mixture is well blended.  Set aside to cool.  In a large mixing bowl, mix together sugar, salt, cinnamon, ginger, and cloves.  Beat in eggs and pumpkin.  Gradually stir in powdered soymilk mixture.  Pour mixture evenly into unbaked pie shells.  Bake in preheated oven for 15 minutes.  Reduce heat to 350º F and cook for an addition 50-60 minutes, or until a knife inserted in the center comes out clean.  When done, remove from oven and allow to cool on wire racks for 2 hrs.  Yield:  2 pies or 16 servings
dairy free and soy free pumpkin pie

Dairy-free AND Soy-free Pumpkin Pie

I found this recipe on:  http://mykidsallergies.blogspot.com/2007/10/pumpkin-pie-recipe-dairy-free-nut-free.html  I adapted it only a little bit, but mostly it is the same.  I brought it to a chili and pie cook off and had a little boy who said he preferred the “homemade pumpkin pie” to the “store-bought” one.  He kept coming back for more!  He had no idea it was soy and dairy-free:)  I’m SO happy to have found this recipe now that we have a soy allergy in our home!

14-16 ounce can pumpkin (approximately 1 3/4 c cooked pumpkin)

2/3 cup sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4-1/2 tsp ground nutmeg

3 slightly beaten eggs

2/3 cup rice milk

1 pie crust (homemade (I have a recipe in the archives under Thanksgiving recipes) or Pillsbury is dairy-free and soy-free)

Pre-heat oven to 375 degrees F.  Put the pie crust into a pie dish.  In a separate bowl, combine pumpkin, sugar, cinnamon, ginger, and nutmeg.  Add eggs.  Beat until just combined.  Gradually stir in rice milk.  Pour filling into pie crust.  Bake in 375 degree oven for 35-45 minutes, or until a knife inserted near the center comes out clean.  (If you’re worried about over-browning the crust, cover the edge of the pie with foil for the first 25 minutes of the baking time.)  Cool on a wire rack. Refrigerate within 2 hours, cover for longer storage.

Yield:  1 pumpkin pie

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