Just because Thanksgiving is over doesn't mean you stop eating pumpkin pie, right? This is one of my favorite desserts that I royally botched up on Thanksgving. That and sadly I have been on a baking hiatus as my son's preschool schedule, my sewing project list (which is growing extensively each day OMG), and our food allergies around here have all interfered with the fun part of the holidays -- but whose got time to bake much less research recipes????? Well lo and behold I think I've found a winner. I am going to try this this afternoon as the last recipe for 'vegan' pumpkin pie tasted so awful! (Note to self: no more tofu replacing the dairy milk in dessert recipes because it comes out tasting like crud....i mean tofu :()........My son has excema which really flares up from milk and it's a big deal around here to find him dairy free treats. I"m not even using a crust because mommy never liked pie crust anyway, but that's just me. Here's the recipe that I'm sharing, it calls for eggs so if you have egg issues this is not for u:
Crust: Pillsbury refrigerated pie crust. (Contains wheat ingredients, does not have soy or dairy.) The other pie crusts that we looked at in the freezer section contained milk ingredients, so weren't safe for Andrew. And I'm not confident enough to make my own crusts, plus Geoff is at a clingy stage, so I can't spend too much time in the kitchen.
The pumpkin filling was based on the pumpkin pie recipe from the Better Homes & Gardens New Cookbook, and I've copied it below.
16 ounce can pumpkin (I used a 14 ounce can of organic pumpkin)
2/3 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg (and I did look it up, and nutmeg is not a nut)
3 slightly beaten eggs
2/3 cup rice milk (substituted for the original 2/3 cup evaporated milk and 1/2 cup milk)
1. Put the pie crust into a pie dish. Put into oven to bake for 10 minutes or so, just to brown the crust.
2. Combine pumpkin, sugar, cinnamon, ginger, nutmeg. Add eggs. Beat until just combined. Gradually stir in rice milk.
3. Pour filling into pie crust.
4. Bake in 375 degree oven for 30-40 minutes. (The original recipe says 50 minutes or until a knife inserted near the center comes out clean. That was about 35 minutes for me, but my oven runs hot.) If you're worried about over-browning the crust, cover the edge of the pie with foil for the first 25 minutes of the baking time.
5. Cool on a wire rack. Refrigerate within 2 hours,
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2 comments:
Thanks for the recipe!
I wanted to say Hello to another SCB #3 friend...
Ooh! So glad that you found a good recipe for pumpkin pie without milk so you and your family can still enjoy it. I LOVE pumpkin pie!!!!! Hope it turned out well. Have you tried almond milk? My nephew had milk issues and they use that alot at their house. Also, my sister was able to give him goats milk without it bothering him. Supposedly tastes better than milk and acts the same in recipes. Not sure where you'd get it out there though. Looks awesome!!!
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