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 🙂

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 🙂

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

2018-05-23 01:21:43

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.

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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.

By Malena Penney

beta

calories

421

fat

19g

protein

6g

carbs

58g

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Fun With Allergy Kids http://allergykids.co.nz/

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