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Annie's Dairy-Free Pumpkin Spice Pie
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Easy dairy-free pumpkin spice pie: blend, pour, bake with rice milk and egg whites.
Ingredients:
  • 1 pastry for single-crust pie
  • 1 (15 ounce) can pumpkin puree
  • 0.5 cup rice milk
  • 6 large egg whites
  • 3 tablespoons molasses
  • 4 teaspoons canola oil
  • 1 tablespoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.25 teaspoon vanilla extract
  • 0.25 teaspoon ground nutmeg
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and elegantly line a 10-inch pie plate with pie crust.
  • In a large mixing bowl, whisk together pumpkin puree, rice milk, egg whites, sugar, molasses, oil, cinnamon, cloves, vanilla extract, salt, and nutmeg until well combined. Pour the filling into the pie crust.
  • Simply bake until the center is firm, for 50 to 60 minutes in the preheated oven.

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