NON DAIRY PUMPKIN PIE RECIPES

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EASY SUGAR FREE PUMPKIN PIE



Easy Sugar Free Pumpkin Pie image

Provided by Brenda Bennett | Sugar-Free Mom

Categories     Dessert

Total Time 65 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 12

Number Of Ingredients 8

my low carb coconut flour pie crust recipe
4 eggs
1/2 cup heavy cream (or coconut cream for dairy free)
15 ounces pumpkin puree
1/3 cup Swerve brown sugar sweetener (or Sukrin )
1 tsp vanilla or pumpkin spice liquid stevia
2 tsp pumpkin pie spice
1 tsp maple extract

Steps:

  • Prepare your pie crust and let cool while you make the filling.
  • Preheat oven to 350 degrees F.
  • Mix all ingredients together in a large bowl and stir until well combined.
  • Pour filling into pie crust. Place pie onto a baking sheet for easy removal from oven.
  • Cover crust edges before baking or they will burn.
  • Bake 40-50 minutes or until set.
  • Cool 30 minutes then refrigerate.
  • Add some sugar-free whipped cream and enjoy!

Nutrition Facts : ServingSize 1 slice, Calories 196 kcal, CarbohydrateContent 8 g, ProteinContent 4 g, FatContent 14 g, SaturatedFatContent 7 g, CholesterolContent 101 mg, SodiumContent 168 mg, FiberContent 4 g, SugarContent 1 g

GLUTEN-FREE PUMPKIN PIE - EASY GLUTEN-FREE RECIPES AND ...



Gluten-Free Pumpkin Pie - Easy Gluten-Free Recipes and ... image

Smooth pumpkin filling, the aroma of spices, and a flaky crust make this scrumptious homemade gluten-free pumpkin pie a holiday favorite.

Provided by Chrystal

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 1

Number Of Ingredients 16

1 1/2 cups my gluten free flour blend (or Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
½ teaspoon salt (omit if using salted butter)
1 teaspoons xanthan gum (omit if using a blend that includes it)
½ cup butter (1 stick), cold - cut into small pieces (or dairy-free butter)
3-4 tablespoons milk, cold (or dairy free milk)
1 (15oz.) can pumpkin puree (not pumpkin pie filling)
½ cup half and half (or heavy whipping cream, or full fat coconut milk)
½ cup brown sugar, packed into the measuring cup
2 eggs + 1 egg yolk
2 teaspoons gluten-free vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
½ teaspoon sea salt

Steps:

  • 1.    Preheat oven to 350°F. Place a baking sheet on the rack in the center of oven. 2.    For the pie crust: In a medium mixing bowl, combine flour, salt, and xanthan gum. To measure the flour, spoon the flour into your measuring cup. Do not scoop the flour and starches with your measuring cup. 3.    With a pastry cutter, cut butter into flour mixture until the butter is small, no larger than the size of a pea. 4.    Add milk and combine. Use your hands to work the milk into the dough. Add additional milk if needed. 5.    Knead dough until it comes together. Form a ball with the dough. 6.    Place the dough ball onto a large piece of parchment paper and shape into a disc. Cover with a second piece of parchment and roll out into a 10-inch circle. 7.    Peel the top piece of parchment paper off, and invert into a greased pie pan. Flute the edges. Use your fingers to repair any tears in the crust, if needed. 8.    For the pumpkin pie filling: In a large mixing bowl, blend all pumpkin pie filling ingredients together with an electric mixer until no lumps remain. 9.    Pour filling into crust and lightly tap on the counter to remove any air bubbles. 10. Cover the top of the pie with aluminum foil, to prevent the top from browning too soon. 11. Place pie on the baking sheet and bake for 55-65 minutes until the center is firm, removing the foil after 30 minutes to allow the top to brown. 12. Remove the pie from the oven and cool completely before cutting.

Nutrition Facts : Calories 257 calories, CarbohydrateContent 34 grams carbohydrates, CholesterolContent 70 milligrams cholesterol, FatContent 12 grams fat, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 7 grams saturated fat, ServingSize 1 slice, SodiumContent 285 grams sodium, SugarContent 18 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat

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