Annie's Dairy-Free Pumpkin Spice Pie recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 pastry for single-crust pie 1 (15 ounce) can pumpkin puree ½ cup rice milk 6 large egg whites ¾ cup packed brown sugar 3 tablespoons molasses 4 teaspoons canola oil 1 tablespoon ground cinnamon ½ teaspoon ground cloves ¼ teaspoon vanilla extract ¼ teaspoon salt ¼ teaspoon ground nutmeg
Nutrition Info
- 277 caloriescarbohydrate: 43.2 gcholesterol: : -fat: 10.2 gfiber: 3 gprotein: 5 gsaturatedFat: 2.2 gservingSize: -sodium: 373.8 mgsugar: 26.2 gtransFat: : -unsaturatedFat: : -
Directions Annie's Dairy-Free Pumpkin Spice Pie
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust.
Combine pumpkin puree, rice milk, egg whites, sugar, molasses, oil, cinnamon, cloves, vanilla extract, salt, and nutmeg in a large mixing bowl. Beat until blended using a hand mixer or whisk. Pour filling into the pie crust.
Bake in the preheated oven until the middle is set, 50 to 60 minutes.