Dairy-Free Pumpkin Pie

    (57)
    1 hour 20 min

    This pumpkin pie is delicious, you will never miss the dairy! A sweetened and spiced pumpkin filling, sits on top of a dairy-free pastry case. It's perfect with a light dusting of icing sugar.


    45 people made this

    Ingredients
    Serves: 8 

    • Pastry
    • 200g plain flour plus
    • 2 tablespoons plain flour
    • 2 teaspoons caster sugar
    • 1 teaspoon salt
    • 125ml rapeseed oil
    • 2 tablespoons rice milk
    • Filling
    • 100g caster sugar
    • 4 tablespoons dark brown soft sugar
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 425g pumpkin puree
    • 2 tablespoons rapeseed oil
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 300ml rice milk

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat an oven to 220 C / Gas 7.
    2. Stir together the flour, sugar and salt in a 23cm quiche dish and make a well in the centre. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the dish. Crimp the edge of the pastry.
    3. Stir together the caster sugar, dark brown soft sugar, cinnamon, salt, ginger, nutmeg and cloves in a large bowl; set aside. Beat together the pumpkin puree, oil, eggs, vanilla and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared pastry case and place on a baking tray in the preheated oven.
    4. Bake for 10 minutes. Reduce temperature to 180 C / Gas 4 and bake for 40 to 50 minutes or until a knife inserted near the centre comes out clean. The centre may still wiggle a little but will firm up out of the oven. Cool on a metal rack.
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    Reviews & ratings
    Average global rating:
    (57)

    Reviews in English (52)

    by
    56

    It's the crust I want to rate/review. I've been using this crust recipe for years as I'm not very good at making rolled crusts. This is soooo easy and is very flaky. If using it in an 8" inch pan, reserve some of the dough to crumble on the top of the filling--almost a double crust pie! The double baking time helps keep the bottom from getting soggy, even with juicy fruit pies!  -  20 Nov 2009  (Review from Allrecipes US | Canada)

    by
    20

    I made it again (three pies in 2 days!) This time I left out the oil and halved the cinnamon plus baked it at at 425 degrees for 5 extra minutes before lowering the temperature. It was WAY better than the first attempt!! It still took longer to bake, though not nearly as long as the first pie! And I tried the crust this time- SO EASY AND YUMMY! I may never buy a premade crust again!  -  23 Oct 2012  (Review from Allrecipes US | Canada)

    by
    20

    Adrienne can eat it with her current list of food intolerances and everyone said it was pretty good. It took longer to cook than it said, though.  -  24 Nov 2010  (Review from Allrecipes US | Canada)

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