For years I have happily made my pumpkin pie using the directions on the can, which calls for evaporated milk. This year, at the start of pumpkin season, I am still avoiding dairy (with great results). Which means this recipe had to be re-thought.
Good thing it was easy. I used a little bit of almond milk in place of the evaporated milk, and added a little extra sugar and spice to the crust.
The crust:
1/2 c. gf flour mix1/2 c. almond flour
1/8 t. salt
1/2 tsp pumpkin pie spice
1 tsp turbinado sugar
3 Tbsp olive oil
Mix everything up and press it into the bottom of a 9-inch pie pan, or an 8-inch cake pan.
The filling:
1/2 c. loosely packed brown sugar
1 t. cinnamon
1/2 t. ginger
3 Tbsp olive oil
Mix everything up and press it into the bottom of a 9-inch pie pan, or an 8-inch cake pan.
The filling:
1/2 c. loosely packed brown sugar
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1/8 t. cloves
2 eggs
1 (15 oz) can pumpkin
1/2 c. plain unsweetened almond milk
Beat the eggs in a mixing bowl. Mix in everything else really well and pour the filling into the prepared crust. Bake it at 425 for 15 minutes. Lower the temperature to 350 and bake it for 30 minutes or until a toothpick inserted near center is clean. Cool to room temperature and then stick it in the fridge.
1/8 t. cloves
2 eggs
1 (15 oz) can pumpkin
1/2 c. plain unsweetened almond milk
Beat the eggs in a mixing bowl. Mix in everything else really well and pour the filling into the prepared crust. Bake it at 425 for 15 minutes. Lower the temperature to 350 and bake it for 30 minutes or until a toothpick inserted near center is clean. Cool to room temperature and then stick it in the fridge.
No noticeable difference in taste or texture from the dairy version.
Between the 2 of us it was gone in 24 hours.
No comments:
Post a Comment