LIBBY’S® Dairy Free Pumpkin Pie
-
Prep Time
-
Cooking Time
-
Skill Level
Easy -
Makes
8
servings
Ingredients
- CRUST:
- 1 cup unbleached flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon organic white or washed raw brown sugar
- 3 tablespoons NESTLÉ® CARNATION® Almond Cooking Milk
- 3 tablespoons canola oil
- 2 tablespoons water
- 1/2 teaspoon lemon juice
- FILLING:
- 2/3 cup organic white or washed raw brown sugar
- 3 tablespoons tapioca flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1/2 cup NESTLÉ® CARNATION® Almond Cooking Milk
- 1/2 cup water
- 1 teaspoon vanilla extract
Instructions
FOR CRUST:
COMBINE flour, baking powder, salt and sugar in medium bowl. Combine 3 tablespoons almond milk, oil, water and lemon juice in small bowl. Pour milk mixture into flour mixture; stir until combined.
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.
FOR FILLING:
MIX sugar, tapioca flour, cinnamon, ginger and cloves in large bowl. Stir in pumpkin, 1/2 cup almond milk, water and vanilla extract until combined.
POUR into unbaked pie crust.
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.
COMBINE flour, baking powder, salt and sugar in medium bowl. Combine 3 tablespoons almond milk, oil, water and lemon juice in small bowl. Pour milk mixture into flour mixture; stir until combined.
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.
FOR FILLING:
MIX sugar, tapioca flour, cinnamon, ginger and cloves in large bowl. Stir in pumpkin, 1/2 cup almond milk, water and vanilla extract until combined.
POUR into unbaked pie crust.
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.
Nutritional Information
Serving Size
1
Calories Per Serving
190
Calories from fat
50
% Daily Value *
- Total Fat 6g 9%
- Saturated Fat 0g 0%
- Cholesterol 0mg 0%
- Sodium 210mg 9%
- Carbohydrates 32g 11%
- Dietary Fiber 2g 8%
- Vitamin A 100%
- Vitamin C 2%
- Calcium 6%
- Iron 6%
- Sugars 16g
- Protein 2g
* Percentage Daily Values are based on a 2000 calorie diet.