Dairy Free Pumpkin Pie Recipe With Almond Milk
Thanksgiving is just around the corner, and pumpkin pie is a staple dessert on the menu. However, for those who are lactose intolerant or allergic to dairy, enjoying a slice of pumpkin pie can be a challenge. Fear not, because we have a delicious dairy-free pumpkin pie recipe that uses almond milk instead. This recipe will not only satisfy your sweet tooth but also cater to your dietary restrictions.
Ingredients
For the pie crust:
- 1 1/2 cups of all-purpose flour
- 1/2 tsp of salt
- 1/2 cup of vegetable shortening
- 4-6 tbsp of ice water
For the filling:
- 1 can (15 oz) of pumpkin puree
- 3/4 cup of brown sugar
- 1/2 tsp of salt
- 1 tsp of ground cinnamon
- 1/2 tsp of ground ginger
- 1/4 tsp of ground cloves
- 3 eggs
- 1 cup of unsweetened almond milk
Instructions
Pie crust:
- Preheat the oven to 375°F.
- In a bowl, mix together the flour and salt.
- Cut in the vegetable shortening with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, until the dough comes together in a ball.
- Roll out the dough on a floured surface and transfer it to a 9-inch pie dish.
- Trim the edges and prick the bottom with a fork.
- Bake the crust for 15 minutes or until lightly golden. Set aside.
Pie filling:
- In a bowl, mix together the pumpkin puree, brown sugar, salt, cinnamon, ginger, and cloves.
- Add the eggs and almond milk and whisk until everything is well combined.
- Pour the mixture into the pre-baked pie crust.
- Bake for 45-50 minutes or until the filling is set.
- Let the pie cool completely before serving.
Conclusion
This dairy-free pumpkin pie recipe is easy to make and tastes just as good as the traditional version. The almond milk adds a subtle nutty flavor that complements the pumpkin spice perfectly. Serve it with a dollop of whipped coconut cream for a vegan and dairy-free option. Enjoy!
