Easy Thanksgiving Non- Dairy Pumpkin Pie (low-fat )
November 25, 2010 Leave a comment
Thanksgiving Non- Dairy Pumpkin Pie
It was my job to get the dessert for Thanksgiving dinner today. As I looked at the dessert options at the market I noticed how many of them were full of corn syrup, shortening and processed ingredients. I wanted a dessert that allowed me to control the amount of sugar, was non-dairy and minimally processed. I decided to roll up my sleeves and bake something myself. It was a no-brainer to make a pumpkin pie, because it’s my husby’s favorite. I doubled this recipe for the filling and made one with a crust, and one with out (for a gluten-free option and anyone who wants to lighten the carb-intake). The results were so great you did not miss the dairy at all! For those of you who want to add a little extra I recommend that you serve the pie with a side of soy vanilla ice cream.
I want to wish all of you the happiest Thanksgiving filled with friends, family and great food!
Beauty Bonus: Pumpkin packs a powerful one-two punch when it comes to skin care. It contains powerful alpha hydroxy acids, a natural fruit acid that helps lift away old skin cells to reveal a radiant, more luminous complexion, plus vitamin A, which helps increase the rate of cell renewal to unveil younger-looking, softer skin.
For the filling:
- 1 recipe pastry for a 9 inch single crust pie
- 2 eggs (organic)
- ¼ cup Agave (organic)
- ¾ cup packed brown sugar
- ¼ teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup Soy or Almond Milk
- ½ Cup Orange Juice (fresh- not from concentrate)
- 1- 15oz Can pumpkin puree
- ½ tsp nutmeg (optional)
- Preheat oven to 425 degrees F (220 degrees C.)
- In a large bowl, combine eggs, brown sugar and agave. Add salt, cinnamon. Gradually stir in milk and orange juice. Stir in pumpkin. Pour filling into pie shell.
- Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.
Let cool and top with Soy or other non-dairy vanilla ice cream and enjoy!
If you choose to make a crust here is the recipe:
For the crust:
- 2 Cups all-purpose flour
- 1 Teaspoon salt
- 1 Organic Vegan Butter
- 1/2 cup water
- In a large bowl, combine flour and salt. Cut in vegan butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on a floured counter. Don’t over work it.