Dairy-Free, Soy-Free Pumpkin Pie
This recipe is Dairy-Free, Soy-Free, Nut-Free, and optionally Gluten-Free & Vegan.
1/2 Cup Brown Sugar, firmly packed
1/4 Cup White Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg or Allspice
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Salt
2 Large Eggs (or, for vegans, susbstitute Enger-g “egg” powder + water)
1 15-ounce Can Pumpkin Puree
1 Teaspoon Vanilla Extract
1 Cup Regular Coconut Milk (or unsweetened for fewer calories)
1 Unbaked Pie Shell (gluten-free version listed below – or skip the crust altogether)
Preheat your oven to 425ºF.
Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
Nutrition Info:
Per Slice (1/8 pie)
Pie filling Only: 100-125 cals/serving (depends on if you use unsweetened coconut milk & or egg alternatives)
With Regular Eggs & Silk Pure Coconut Milk:
Total Fat 2 g
Saturated Fat 1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.5 g
Trans Fat 0 g
Cholesterol 53.8 mg
Sodium 175.7 mg
Potassium 70.9 mg
Total Carbs 18.8 g
Dietary Fiber 1.8 g
Sugars 21.7 g
Protein 2.5 g
Vitamin A 162.1%
Vitamin C 1.1%
Calcium 8.6%
Iron 3.2%
For a Gluten-Free Pie (although NOT low calorie) Crust
Ingredients:
1/3 cup potato starch, plus extra for dusting
1/3 cup tapioca flour
1/3 cup millet flour
1/3 cup almond meal
1 tablespoon powdered sugar (optional)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 egg, lightly beaten
Method:
Preheat oven to 375°F.
Put potato starch, tapioca flour, millet flour, almond meal, sugar and salt into a food processor and pulse a few times to combine. Add butter and pulse again until mixture resembles coarse meal. Add egg and pulse until completely combined to make a slightly sticky dough.
Turn dough out onto a large sheet of waxed paper dusted with potato starch. Sprinkle potato starch over dough and knead gently, working in about 2 more tablespoons potato starch, until dough holds together without being sticky but is still very pliable. Using your fingertips, press dough into a 10-inch circle.
Invert a 9-inch pie pan on top of the dough then quickly flip over both the pan and the dough so that the dough now rests in the pan. Gently peel away and discard wax paper and press dough into pie plate, patching it together, if needed. Crimp and trim the edges as desired then prick sides and bottom all over with a fork.
Line crust with parchment paper and fill with pie weights or dried beans. Bake until crust is just set and slightly dry around the edges, about 15 minutes. Remove parchment paper and pie weights, fill with pie filling and bake as needed. Alternately, for a pie that requires a pre-baked crust, return to oven and bake until cooked through, about 15 minutes more.
Nutritional Info:
Per Serving: Serving size: 1/8 crust
190 calories (130 from fat)
14g total fat, 8g saturated fat, 55mg cholesterol
160mg sodium
15g carbohydrate (1g dietary fiber, 1g sugar)
2g protein