Best Pumpkin Chai Pie Dairy Free Recipes

PUMPKIN PIE (WHEAT-FREE, EGG-FREE, AND DAIRY-FREE)

Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free) image

This is a great pie for anyone with food allergies. Make this the day before to allow the pie to set. This is a spicy pie that tastes like the traditional pie.

Provided by Kate

Categories Fruits and Vegetables Vegetables Squash

Time 3h35m

Yield 8

Number Of Ingredients 14

Ingredients

1 ½ cups gluten-free all purpose baking flour
1 teaspoon salt
½ cup vegetable oil
2 tablespoons french vanilla soy creamer
2 cups canned pumpkin
1 cup french vanilla soy creamer
¾ cup brown sugar
¼ cup cornstarch
1 tablespoon dark corn syrup
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
⅛ teaspoon ground cloves

Steps:

Preheat an oven to 425 degrees F (220 degrees C).
Stir together all purpose gluten-free flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soy creamer until creamy. Pour oil mixture into flour mixture, stir with fork until blended. Pat the crust into the bottom and sides of a 9-inch pie pan. Bake for 15 minutes in preheated oven. Remove and set aside.
Decrease oven to 350 degrees F (175 degrees C). Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend until combined. Pour into prebaked pie crust. Place foil around the edges of the pie crust and bake for 60 minutes or until a knife inserted 1 inch from crust comes out clean. Cool pie on counter for 2 hours then refrigerate overnight before serving.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 31.1 g, Fat 16.3 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 614.6 mg, Sugar 22.8 g

DAIRY-FREE PUMPKIN PIE

Dairy-Free Pumpkin Pie image

This is a delicious and healthy alternative to traditional pumpkin pie.

Provided by Allrecipes

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

¼ (16 ounce) package gingersnap cookies
1 (15 ounce) can pumpkin puree
1 cup almond milk
⅓ cup white sugar
1 large egg
2 tablespoons molasses
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt

Steps:

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).
Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.
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.

Nutrition Facts : Calories 152.5 calories, Carbohydrate 29 g, Cholesterol 23.3 mg, Fat 3.6 g, Fiber 2.1 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 501.5 mg, Sugar 18.9 g

PUMPKIN CHAI LATTE

Pumpkin Chai Latte image

This pumpkin chai latte is so good that we enjoy it year-round. It's fabulous because it features bold chai, spicy ginger and sweet almond milk for an easy, healthy latte option! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Time 25m

Yield 1 serving.

Number Of Ingredients 7

Ingredients

1/2 cup water
1 chai-flavored tea bag
1/2 cup refrigerated almond milk or coconut milk
3 tablespoons canned pumpkin
1 tablespoon honey
1/4 teaspoon ground ginger
Dash each ground cinnamon, ground cardamom and ground cloves

Steps:

In a small saucepan, bring water to a boil; remove from heat. Add tea bag; steep, covered, 5-10 minutes according to taste. Discard tea bag. Transfer tea to a blender; add remaining ingredients. Cover and pulse to combine.

Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.