Nov 19
RECIPE: Lori’s Easy Pumpkin Pie (Dairy-Free Filling)
Cats: Heart of the Holidays, Recipes|
Lori’s Easy Pumpkin Pie
(Dairy-Free Filling)
Ingredients:
• 1 cup Rice Dream Classic Original or Vanilla
• 2 large eggs, lightly beaten
• 2 cups unsweetened canned pumpkin (1-16 oz. can)
• 1/2 cup maple syrup
• 1 tsp. cinnamon
• 1/4 tsp. ginger powder
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• 1/2 tsp. sea salt
• 1 unbaked 9" pie crust
Pre-heat oven to 425.
Mix all ingredients and pour into unbaked pie shell.
Bake for 15 minutes, reduce heat to 350 and bake for 40-50 minutes, or until inserted knife comes out clean.
Remove from oven and set on a wire rack to cool.
From Imagine Foods, www.tastethedream.com
December 11th, 2007 at 6:02 pm
I made this filling for Thanksgiving, and found it to be not as good as this one:
Pumpkin Pie(gluten and dairy free)
Crust: your favorite gluten free crust
Filling: (adapted from recipes by Williams Sonoma and Cooks Illustrated)
2 cups pumpkin puree
1/2 cup brown sugar
6 drops liquid stevia
2 eggs
1/2 cup coconut milk
1/2 cup almond milk
1/4 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/8-1/4 teaspoon ground cloves
1 tablespoon cornstarch or arrowroot
Directions
1. In a food processor, combine all filling ingredients
and blend until smooth.
2. Pour filling evenly into prepared crust.
3. Bake at 350° for 55-60 minutes.