Annie's Dairy-Free Pumpkin Spice Pie
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)!
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1pastry for single-crust pie
- 1(15 ounce) can pumpkin puree
- ½cup rice milk
- 6large egg whites
- ¾cup packed brown sugar
- 3tablespoons molasses
- 4teaspoons canola oil
- 1tablespoon ground cinnamon
- ½teaspoon ground cloves
- ¼teaspoon vanilla extract
- ¼teaspoon salt
- ¼teaspoon ground nutmeg
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust.Step 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.Step 3
Bake in the preheated oven until the middle is set, 50 to 60 minutes.