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)!
Provided by Annie
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 277 calories, Carbohydrate 43.2 g, Fat 10.2 g, Fiber 3 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 373.8 mg, Sugar 26.2 g
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