Wednesday, November 21, 2012
Dairy-Free Pumpkin Pie
I got the crust recipe from cooks.com, but came up with the pie recipe on my own. This was seriously so easy to make. The pie crust was a cinch - the food processor does all the work. Using a food processor is seriously the only way to make pie crust, in my opinion. I've done it the old fashioned way before, but not for many, many years. Using the food processor takes about a minute or two, tops. So easy. I love this crust recipe, too. I have a friend that loves to eat just plain pie crust. She used to ask her mother-in-law to make a pie crust and just bake it plain for her. I never understood that until I made this crust. I baked the extra dough I cut off the edges of the pie - some I sprinkled a little sugar on the top, some I didn't. I actually like the crust without the sugar best. So good.
Crust (makes one 8 or 9-inch crust, double this recipe if you need a top and bottom crust):
1 cup flour
1/2 teaspoon salt
1/3 cup lard
2-3 Tablespoons water
Place all ingredients in your food processor and pulse until dough forms. Remove from food processor and place on a Silpat. Roll out with a rolling pin to desired size to fit your pie pan. Try not to use much extra flour while you are rolling it out, as this will make the crust tough. Place crust into pie pan.
1/2 cup sucanat or brown sugar
2 teaspoons pumpkin pie spice (or you could use 1 1/2 t. cinnamon + 1/4 t. nutmeg + 1/4 t. cloves)
1/4 teaspoon salt
1 can of pumpkin puree (or puree your own fresh pumpkin, about 2 cups)
1 cup almond milk
Whip eggs until they are frothy. Beat in the sucanat, spices, and salt. Next add the pumpkin and almond milk. Mix until smooth. Pour into prepared pie crust.
Bake at 450 for 10 minutes. Then reduce the heat to 350 for 45-50 minutes, or until set. The pie will seem a little jiggly, but as long as a knife comes out clean when testing the middle of the pie, the pie is done. It will set up as the pie cools.
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