Dairy Free Pumpkin Pie

Dairy Free Pumpkin Pie

This Dairy Free Pumpkin Pie is easily adaptable to be gluten free by using a bit less gluten free flour, but I haven’t worked out a good egg-free solution yet..would love to hear from you if you’ve successfully made a dairy and egg free pumpkin pie 🙂

Dairy Free Pumpkin Pie

We are lucky enough to have a pretty big backyard with free range chickens roaming around, and a ton of plants growing wild.  This year we have had wild boysenberries, tomatoes, kiwifruit and pumpkins going CRAZY!   Some of the pumpkins are absolutely massive, so Miss 3 was excited to take our first one into preschool to make soup.  She wasn’t able to even lift it off the ground, and when we weighed it, it was 7.8 kg!  They made a big pot of soup at preschool, and sent home a huge bag of roast pumpkin for us to use at home.  I filled a huge stockpot of soup but still had some leftover, so I had to make pumpkin pie which is one of my most favourite desserts.  Unfortunately I didn’t make it egg free, so the kids couldn’t have it, but my family happily shared it with me.  The pastry was egg free so we baked the leftover bits into biscuits for the kids and they were pretty happy with that 🙂

Dairy Free Pumpkin Pie

I served this pie with cinnamon and vanilla ice-cream ..which in all honesty was completely a cheats version!  I just bought SoGood soy ice-cream and beat some vanilla extract (with seeds) and cinnamon powder into it.  It tasted pretty good though 🙂

Dairy Free Pumpkin Pie

Dairy Free Pumpkin Pie
Yields 12
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Prep Time
1 hr
Prep Time
1 hr
421 calories
58 g
31 g
19 g
6 g
7 g
132 g
78 g
31 g
0 g
12 g
Nutrition Facts
Serving Size
132g
Yields
12
Amount Per Serving
Calories 421
Calories from Fat 166
% Daily Value *
Total Fat 19g
29%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 31mg
10%
Sodium 78mg
3%
Total Carbohydrates 58g
19%
Dietary Fiber 2g
9%
Sugars 31g
Protein 6g
Vitamin A
108%
Vitamin C
2%
Calcium
2%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pastry Base
  1. 200g dairy free margarine (I use Sunrise)
  2. 100g icing sugar
  3. 3 Tablespoons chickpea brine (or other egg substitute)
  4. 375 g plain flour
  5. 1/4 teaspoon salt
  6. 1 teaspoon vanilla extract with seeds
Pumpkin Filling
  1. 2 large eggs
  2. 1/2 cup sugar
  3. 1 teaspoon vanilla extract with seeds
  4. 1 1/2 cups pumpkin puree (I just used pumpkin roasted int he oven whole then scooped out the flesh and mashed it)
  5. 1 cup coconut cream
  6. 1 teaspoon spices of your choice (I just used mixed spice, but others use combinations of ginger, cinnamon, nutmeg,cloves and cardamom)
Pastry Base
  1. 1. Cream the margarine, vanilla and sugar together until well combined and soft.
  2. 2. Add the chickpea brine and mix in well.
  3. 3. Sift the flour and salt and add all at once to the margarine. Mix until just coming together (it will be very chewy and tough if you over mix it).
  4. 4. Wrap in cling film and refrigerate for at least 30 minutes.
Pie Pilling
  1. 1. Whisk the eggs, sugar and vanilla together well.
  2. 2. Add the coconut cream and spices and whisk together.
  3. 3. Add the pumpkin and mix well.
Pie
  1. 1. Preheat the oven to 175 degrees Celsius.
  2. 2. Roll the pasty out and line a tart tin with it. Bake 'blind' (with foil or paper inside and beans if you have them: if not, don't worry, I sometimes just use foil or paper) until pasty is cooked but not yet browned. Remove the paper or foil.
  3. 3. Pour the pumpkin filling in right to the top of the shell and bake at 170 degrees Celsius until cooked through and set. Mine took 20 minutes, but it depends how deep the tin is.
beta
calories
421
fat
19g
protein
6g
carbs
58g
more
Fun With Allergy Kids http://allergykids.co.nz/
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