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clean eats & fun treats

Dairy-Free Pumpkin Pie

11/13/2018

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Time: 1 1/2 hours (including bake time)
Yield: 1x 9 inch pie
Fun Treat (but dairy free!)
Picture
Ingredients:
Crust
  • 1 1/2 cup all-purpose white flour
  • 1/2 cup + 4 TB unsalted cold butter
  • 1/2 tsp salt
  • 1 TB sugar
  • 5-8 TB ice cold water
Filling
  • 1/2 cup white sugar
  • 1/4 cup dark sugar
  • 1 TB cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp fresh grated nutmeg
  • 1/4 tsp cloves
  • 15 ounces fresh pumpkin (you may use canned)
  • 2 TB canola oil
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/4 cups unsweetened cashew milk

Directions:
Crust
  • Measure flour, sugar, and salt into large mixing bowl. Slice butter into the flour, then using a pastry cutter, cut butter into flour until pea sized pieces are achieved.
  • Add water 1 TB at a time, stirring, until a dough forms (press together with your hands to make it stick better)
  • When dough is achieved, save out about a fist-sized piece for cutting shapes to use as toppers.  Roll out remainder onto a floured surface unto a 10+ inch round
  • Roll dough around your rolling pin to transfer to pie tin
  • Fold dough up around sides, pressing together with fingers or a fork to crimp edges
Filling
  • Preheat oven to 425 degrees
  • Measure and mix all ingredients into a large mixing bowl
  • Add to pie crust and place in oven for 10 minutes
  • Roll out remainder of pie dough and use cookie cutters to cut shapes
  • When time is up, decrease oven to 350 degrees and bake for 45-50 minutes, until just barely set
  • Place pre-cut crust shapes on top of baked pie, returning to oven until fully set, about 7-10 more minutes

Top with whipped cream, or chilled whipped coconut cream :)
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