Pies & Tarts
Pies & Tarts
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LIBBY’S® Dairy Free Pumpkin Pie

Level
Intermediate
Prep
25 minutes
Cook
50 minutes
Servings
8 servings
KEY INGREDIENTS
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Almond Cooking Milk 11 oz
NET 11 fl oz (325 mL)
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
INGREDIENTS
MAKE IT
Step 1
Combine flour, baking powder, salt and 1/2 teaspoon sugar in medium bowl. Combine 3 tablespoons almond milk, oil, 2 tablespoons water and lemon juice in small bowl. Pour milk mixture into flour mixture; stir until combined.
Step 2
Roll out dough on lightly floured surface with floured rolling pin to an 11-inch circle. Transfer to 9-inch deep-dish pie plate. Crimp edges as desired.
Step 3
Mix remaining 2/3 cup sugar, tapioca flour, cinnamon, ginger and cloves in large bowl. Stir in pumpkin, remaining 1/2 cup almond milk, remaining 1/2 cup water and vanilla extract until combined.
Step 4
Pour into unbaked pie crust.
Step 5
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for an additional 35 to 45 minutes until center is set. Cool on wire rack for 1 hour. Refrigerate for 1 hour.
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