Annie's Dairy-Free Pumpkin Spice Pie Popular Recipes

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Annie's Dairy-Free Pumpkin Spice Pie

"I evolved this recipe due to the fact I am lactose intolerant and am continually looking for dairy-unfastened recipes. It also takes place to be low cholesterol, low fats, and excessive flavor! What's not to love? I call it pumpkin spice pie because I like loads greater spice in my pie than the average recipe requires. Happy baking (and eating)!"

Ingredients :

1 pastry for single-crust pie
1 (15 ounce) can pumpkin puree
1/2 cup rice milk
6 massive egg whites
3/four cup packed brown sugar
3 tablespoons molasses
4 teaspoons canola oil
1 tablespoon floor cinnamon
half teaspoon floor cloves
1/four teaspoon vanilla extract
1/4 teaspoon salt
1/four teaspoon floor nutmeg

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H

Preheat the oven to 350 stages F (one hundred seventy five tiers C). Line a ten-inch pie plate with pie crust.
Combine pumpkin puree, rice milk, egg whites, sugar, molasses, oil, cinnamon, cloves, vanilla extract, salt, and nutmeg in a large blending bowl. Beat until mixed the use of a hand mixer or whisk. Pour filling into the pie crust.
Bake in the preheated oven till the middle is set, 50 to 60 minutes.

Notes :

Substitute applesauce for the canola oil if preferred.

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