Annie's Dairy-Free Pumpkin Spice Pie recipe

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Ingredients

1 pastry for single-crust pie
1 (15 ounce) can pumpkin puree
½ cup rice milk
6 large egg whites
¾ cup packed brown sugar
3 tablespoons molasses
4 teaspoons canola oil
1 tablespoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground nutmeg

Nutrition Info

277 calories
carbohydrate: 43.2 g
cholesterol: : -
fat: 10.2 g
fiber: 3 g
protein: 5 g
saturatedFat: 2.2 g
servingSize: -
sodium: 373.8 mg
sugar: 26.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust.

  2. 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.

  3. Bake in the preheated oven until the middle is set, 50 to 60 minutes.

Recipe Yield

1 10-inch pie

Recipe Note

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)!

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