Annie's Dairy-Free Pumpkin Spice Pie The Best Recipes

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Annie's Dairy-Free Pumpkin Spice Pie

"I developed this recipe because I am lactose intolerant and am always looking for dairy-free recipes. It also happens to be low cholesterol, low fat, and high flavor! What's not to love? I call it pumpkin spice pie because I like a lot more spice in my pie than the average recipe calls for. Happy baking (and eating)!"

Ingredients :

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

Instructions :

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

• Preheat the oven to 350 degrees F (175 degrees C). Line a 10-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 mixing bowl. Beat until blended using a hand mixer or whisk. Pour filling into the pie crust.
• Bake in the preheated oven until the middle is set, 50 to 60 minutes.

Notes :

• Substitute applesauce for the canola oil if desired.

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