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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Almost Paula Deen’s Pumpkin Pie: The Dairy-Free Version

    Almost Paula Deen’s Pumpkin Pie: The Dairy-Free Version

    0
    By Alisa Fleming on November 13, 2008 Dairy Free Desserts, Dairy-Free Recipes

    This dairy-free version of Paula Deen’s Pumpkin Pie Recipe was shared with us by Go Dairy Free viewer Liz. She adapted it from the Food Network.

    Almost Paula Deen's Pumpkin Pie - The Dairy-Free Recipe (optionally gluten-free, nut-free and soy-free)

    Special Diet Notes: Almost Paula Deen’s Pumpkin Pie

    By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, optionally nut-free, optionally soy-free, and vegetarian.

    Almost Paula Deen’s Pumpkin Pie
     
    Print
    Prep time
    20 mins
    Cook time
    1 hour 10 mins
    Total time
    1 hour 30 mins
     
    I have adapted a Paula Deen pumpkin pie recipe to be dairy free and now my husband asks for it as often as he can!
    Author: Liz
    Serves: 1 (9-inch) pie
    Ingredients
    • 1 (9-inch) unbaked dairy-free pie crust (can use gluten free, if needed)
    • 1 (8-ounce) package dairy-free cream cheese alternative (Liz uses Tofutti, but you can use a soy-free one if preferred)
    • 2 cups pumpkin puree
    • 1 cup cane sugar
    • ¼ teaspoon salt
    • 1 egg plus 2 egg yolks, slightly beaten
    • 1 cup full-fat coconut milk
    • ¼ cup melted dairy-free buttery spread
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger (optional)
    • Coconut whip or dairy-free vanilla ice cream, for serving (optional)
    Instructions
    1. Place the pre-made pie dough into a 9-inch pie pan and gently press it into the bottom and sides. Pinch and crimp the edge to make a pretty pattern.
    2. Put the pie shell back into the freezer for 1 hour to firm up.
    3. Preheat your oven to 350ºF.
    4. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven.
    5. Bake for 10 minutes. Remove the pie weights and foil and bake for another 10 minutes or until the crust is dried out and beginning to turn golden.
    6. While the crust is baking, put the cream cheese alternative in a large mixing bowl and beat with a hand mixer until smooth. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs and yolks, coconut milk, and melted buttery spread and melted butter, and beat until combined. Add the vanilla, cinnamon, and ginger (if using) and beat until incorporated.
    7. Pour the filling into the warm prepared pie crust and even it out.
    8. Bake for 50 minutes, or until the center of the pie is set.
    9. Place the pie on a wire rack and let it cool to room temperature. Optionally refrigerate the pie for 2 hours or more to make it firmer.
    10. Slice the pie and optionally top each slice with dairy-free whip or ice cream to serve.
    3.5.3226

    Key Pantry Supplies: Almost Paula Deen’s Pumpkin Pie


    More Dairy-Free Pumpkin Desserts

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    Dairy-Free Frosted Pumpkin Bars Recipe with Spiced Buttercream (nut-free and soy-free, too!)

    Maple-Glazed Baked Pumpkin Donuts (nut-free & soy-free)

    Maple Glazed Pumpkin Donuts

    Pumpkin Pie Bread Pudding (gluten-free, optionally nut-free & soy-free)

    Coconut Pumpkin Bread Pudding with Spiced Maple Syrup

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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