-
-
My review
Annie's Dairy-Free Pumpkin Spice Pie
0 made it |
0 reviews
| 1 photos
0
Annie
"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)!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 277Original recipe yields 8 servings (1 10-inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Cook's Note:
- Substitute applesauce for the canola oil if desired.