Just for you! There's still time to make it for Thanksgiving... or any day throughout the year. :)
Ingredients
-Your favorite unbaked pie crust (optional)
-Pumpkin Filling
Directions
1. Preheat oven to 425 degrees F. Prepare your crust, if desired, in a 9-inch baking dish. Do not bake the crust. It will bake with the pie.
2. Beat eggs in a large bowl. Add agave, sugar, spices, salt, and vanilla. Mix well.
3. Mix in pumpkin.
4. Gradually mix in almond-coconut milk and melted margarine.
5. Make sure batter is thoroughly mixed. Pour into unbaked pie shell or directly into dish.
6. Bake at 425 degrees for about 15 minutes.
7. Reduce heat to 350 degrees. Bake 40-50 minutes or until firm and set (when a toothpick inserted in the middle comes out clean). Cool on a wire rack.
8. Eat warm or chilled. I love it both ways, though I've found that it tastes best the next day, after the flavors have blended! Store in the refrigerator. Top it with non-dairy ice cream (like coconut bliss!), whipped topping, or whatever! You could even add a meringue topping. I haven't tried that one yet, but it sounds like a great non-dairy option!
Really, I can never decide whether to eat it warm or wait for the flavor boost... so of course I do both. ;)
Enjoy!
Happy-Belly (Not to Mention Ecstatic Tastebuds) Pumpkin Pie!
(non-dairy, sweetened mostly with agave nectar, and easily gluten-free)
Ingredients
-Your favorite unbaked pie crust (optional)
-Pumpkin Filling
- 3 whole eggs
- 1/2 cup agave nectar
- 1/8 cup organic brown sugar or maple syrup
- Spices (about 1tsp cinnamon, 1/4tsp nutmeg, 1/2tsp allspice, 1/2tsp ginger, and 1/4tsp cloves, or more, depending on your preference)
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 cups fresh or canned pumpkin puree (not pumpkin pie mix)
- 3/4 cup unsweetened almond-coconut milk (~2 p. almondmilk to 1 p. coconutmilk)
- 1/2 Tbsp melted non-dairy margarine (like Earth Balance)
Directions
1. Preheat oven to 425 degrees F. Prepare your crust, if desired, in a 9-inch baking dish. Do not bake the crust. It will bake with the pie.
2. Beat eggs in a large bowl. Add agave, sugar, spices, salt, and vanilla. Mix well.
3. Mix in pumpkin.
4. Gradually mix in almond-coconut milk and melted margarine.
5. Make sure batter is thoroughly mixed. Pour into unbaked pie shell or directly into dish.
6. Bake at 425 degrees for about 15 minutes.
7. Reduce heat to 350 degrees. Bake 40-50 minutes or until firm and set (when a toothpick inserted in the middle comes out clean). Cool on a wire rack.
8. Eat warm or chilled. I love it both ways, though I've found that it tastes best the next day, after the flavors have blended! Store in the refrigerator. Top it with non-dairy ice cream (like coconut bliss!), whipped topping, or whatever! You could even add a meringue topping. I haven't tried that one yet, but it sounds like a great non-dairy option!
Really, I can never decide whether to eat it warm or wait for the flavor boost... so of course I do both. ;)
Enjoy!
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