Dairy Free Pumpkin Pie

I love pumpkin pie however condensed milk and I do not get along well. A few years ago I created a simple dairy free pumpkin pie and it has been a must every Thanksgiving.
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Ingredients:
2 packages of unbaked pie crusts (2 unbaked crusts in 1 package)
1 can (15 ounces) of puréed pumpkin
12 ounces of almond milk
3/4 cup sugar
1/2 tsp salt
1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
2 eggs
Cooking spray

Utensils:
2 mixing bowls
Whisk
Cupcake pan
Measuring spoons
Measuring cups
Pastry cutter or pizza cutter
Cookie cutter of your choice for decoration

Follow these simple steps:
1.) Preheat over to 350°
2.) Roll out dough on top of a lightly floured counter and cut into 2 x 2 squares

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3.) Place cut dough into cupcake pans, until filled. You will remaining dough. Just set aside.

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4.) Mix sugar, spices and salt in a small bowl. Set aside.
5.) Whisk pumpkin, dairy free liquid and eggs into a large bowl. Slowly stir in sugar & spice mix.
6.) Using a 1/4 cup measuring cup, scoop pie mix into mini pies.

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7.) Bake in a preheated oven at 350° for 15-18 minutes.

For easy decorations, roll out leftover pie dough and cut with a holiday themed cookie cutter and bake flat 350° til golden brown. (7-9 minutes)

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Your masterpiece!

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