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Dairy-Free Pumpkin Pie

4

55 min

Dairy-Free Pumpkin Pie

Dairy-Free Pumpkin Pie Photo 1

Category

Pie Recipes

Time

55 min

Serving

8 persons

Calories

153

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
This is a delicious and healthy alternative to traditional pumpkin pie.

Ingredients

  • gingersnap cookies: 0.25 pack (16 ounce pack)
  • pumpkin puree: 1 can (15 ounce can)
  • almond milk: 1 cup
  • white sugar: 0.33333 cup
  • egg: 1 piece
  • molasses: 2 Tbsp
  • cornstarch: 1 Tbsp
  • ground cinnamon: 1 tsp
  • ground ginger: 1 tsp
  • ground nutmeg: 1 tsp
  • salt: 1 tsp

Metric Conversion

Stages of cooking

Dairy-Free Pumpkin Pie Photo 21
Dairy-Free Pumpkin Pie Photo 32
Dairy-Free Pumpkin Pie Photo 43
  1. Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch pie pan and line with gingersnap cookies (should be 12 to 14 cookies).
    Dairy-Free Pumpkin Pie Photo 2
  2. Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.
    Dairy-Free Pumpkin Pie Photo 3
  3. Bake in the preheated oven for 15 minutes. Turn heat down to 350 degrees F (175 degrees C) and continue to bake until set, 30 to 35 minutes. Let cool to room temperature before cutting.
    Dairy-Free Pumpkin Pie Photo 4

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