Name: Dairy-Free Pumpkin Pie
Total time: PT3600.0S
Yield: 6
Ingredients: 45 gram Kamut Flour; 25 gram Oat Flour; 30 gram Almond Flour; 40 gram Rice Flour; 1 gram Xanthan Gum; 30 gram Almond Butter; 30 gram Coconut Oil; to taste Almond Milk; 350 gram Pumpkin; 2 Egg; to taste Ground Ginger; to taste Ground Cinnamon; to taste Ground Nutmeg; 200 milliliter Coconut Milk; 2 tablespoon Maple Syrup

Refined sugar-free and dairy-free this pie will let you enjoy holiday season with no guilt.

Low-Fat

Oven

Intermediate

Dairy-Free Pumpkin Pie

calories

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trans_fat

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total_carbohydrate

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For the Crust

Kamut Flour

gram

Oat Flour

Almond Flour

Rice Flour

Xanthan Gum

Almond Butter

Coconut Oil

Almond Milk

to taste

For the Filling

Pumpkin

Ground Ginger

Ground Cinnamon

Ground Nutmeg

Coconut Milk

milliliter

Maple Syrup

tablespoon

Food Processor

Preheat your oven to 355 degrees F (180 degrees C).

For the crust place the {@2:}, {@4:}, {@0:}, {@3:} and {@1:} into a large bowl

For the crust place the Kamut Flour (45 gram), Oat Flour (25 gram), Almond Flour (30 gram), Rice Flour (40 gram) and Xanthan Gum (1 gram) into a large bowl

For the crust place the Kamut Flour (45 g), Oat Flour (25 g), Almond Flour (30 g), Rice Flour (40 g) and Xanthan Gum (1 g) into a large bowl

Add {@0:} and {@1:}. Stir with a spoon and add as much {@2:} as needed to form a smooth dough but not sticky.

Add Almond Butter (30 gram) and Coconut Oil (30 gram) [melted]. Stir with a spoon and add as much Almond Milk ( to taste) as needed to form a smooth dough but not sticky.

Add Almond Butter (30 g) and Coconut Oil (30 g). Stir with a spoon and add as much Almond Milk (to taste) as needed to form a smooth dough but not sticky.

Roll out the dough and lay it in a baking pan. Set aside.

In a food processor place the {@5:}, {@6:}, {@2:}, {@0:}, {@1:}, {@3:} and {@4:} to make the filling and blend until creamy.

In a food processor place the Pumpkin (350 gram) [roasted], Egg (2 N/A), Ground Ginger ( to taste), Ground Cinnamon ( to taste), Ground Nutmeg ( to taste), Coconut Milk (200 milliliter) and Maple Syrup (2 tablespoon) to make the filling and blend until creamy.

In a food processor place the Pumpkin (350 g), Egg (2), Ground Ginger (to taste), Ground Cinnamon (to taste), Ground Nutmeg (to taste), Coconut Milk (200 mL) and Maple Syrup (2 Tbsp) to make the filling and blend until creamy.

Pour it into the pie crust and bake in preheated oven for about 40 minutes.

Remove from the oven and let it cool down completely. Refrigerate until ready to serve. Decorate it with a dollop of greek soy yogurt, vegan whipping cream, or soy ice cream!

Dairy-Free Pumpkin Pie

1HR

$1.62

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions