Here is a pumpkin pie recipe without dairy or eggs for a special occasion. "Special occasion" because I used non-dairy eggnog instead of non-dairy milk as the primary custard ingredient and it contains more fat than would be ideal for regular use. But this turned out pretty good, I know because my husband closed his eyes and hummed with each bite. So this is "blog worthy" and just in time for the holidays!
Preheat oven to 350 degrees fahrenheit. Serves 8.
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| Pumpkin Pie made with Soy Delicious Egg Nog |
Ingredients:
15 ounces canned pumpkin
12 ounces Soy Delicious Egg Nog made from coconut milk
3/4 cup date sugar
2 tablespoons egg replacer powder
2 tablespoons corn starch
1 teaspoon agar powder (this stuff is the best for making custards firm)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon powdered ginger
1/4 teaspoon cloves
1 9" graham cracker pie shell, low fat type or homemade
Combine all ingredients except pie shell in Vita-mix blender or equal and process until smooth. Pour into shell and bake for one hour at 350 degrees.
Cool on wire rack, refrigerate leftovers.
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