Dairy-Free Soy-Free Pumpkin Pie
Have a dairy allergy? Soy allergy? Lactose-intolerance? Family member and/or holiday guest who does? This dairy-free soy-free pumpkin pie is the stuff holiday dessert dreams are made of ... and no one will know that it is "free" of anything!
Ingredients
- 1 can pumpkin
- 1 large whole egg
- 2 large egg yolks
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 1/4 cup can of cococnut milk (not a lite version)
- 1 1/2 Tbsp cornstarch
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt
- 1/4 tsp allspice
- 1/4 tsp ground cloves
Instructions
- 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!
Notes
Click here to find Kitchen Gone Rogue's dairy-free pie crust recipe.
© Kitchen Gone Rogue. www.kitchengonerogue.com
Tried this recipe?Let us know how it was!
