Feb 10 2013

Dairy-Free Pumpkin Pie Recipe

Dairy-Free Pumpkin Pie Recipe

Given the fact that this recipe contains 2 eggs, it’s not vegan, but it is dairy-free, and delicious. More and more people are keeping their own hens so they can eat eggs, knowing that they are truly cruelty-free, and they are looking for recipes that are mostly vegan, but they will use eggs. As a result, I will occasionally post recipes that contain eggs.

Of course most of us by now know that the issue is not only that the chickens are truly free-range, but the initial “sexing” of the baby chicks is horrific. I cried for three days straight when I saw it on You Tube for the first time. But, some people get around this by adopting rescued hens, who still produce eggs. As long as the eggs are not fertilized by a rooster, they will never develop into chickens, so technically, you’re not taking a life by consuming them. I could go on about this forever, and minds differ greatly on the subject, so let me just get on with my 2 egg pumpkin pie recipe, and I apologize in advance to those who are offended, but feel free to whip out your egg substitutes because this pie is easy, quick, healthy and delicious! I found this in an old email, so I’m not sure where I originally got it.

If you’re looking for a truly vegan pumpkin pie recipe, try the link here.

Ingredients for Filling:

  • 1 15-ounce can canned pumpkin (NOT canned pumpkin pie filling)
  • 2 large eggs, lightly beaten
  • 1 cup coconut milk or other dairy-free milk alternative
  • 1/2 cup maple syrup
  • 1 t. ground cinnamon
  • 1/2 t. ground ginger
  • 1/8 t. ground cloves
  • 1/8 t. salt
  • White granulated sugar, for sprinkling
  • Vegan Whipped Cream (optional)
Preheat the oven to 425 F.

In a medium-sized mixing bowl using an electric hand mixer or a standing mixer, mix the pumpkin, eggs, coconut milk, maple syrup, ground cinnamon, ground ginger, ground cloves, and salt until smooth and well combined. Pour the mixture into the prepared crust and sprinkle lightly with granulated sugar. Bake for 10 minutes, then turn down the oven to 350 F and bake for 35-40 minutes more or until a skin forms on top of the pumpkin and the crust is just lightly golden (gluten-free crusts do not brown quite like wheat-based ones.) Transfer the pie to a wire cooling rack to cool completely, then place in the refrigerator to chill completely. Serve cold with Vegan Whipped Cream if desired.

I have been using Arrowhead Mills Graham Cracker pie crusts for recipes like this. This is one of those things on my “to do” list that has not been done – finding a great graham cracker crust recipe that is fast!

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