How to Make a Delicious Dairy-Free Pumpkin Pie

Описание: Learn how to make an absolutely Delicious Dairy-Free Pumpkin Pie, with a creamy pumpkin filling, and a golden crispy crust! No one will believe they are both dairy-free! And by adding some pie crust “cookies” on top that have been covered in sparkling sugar, this pie will be a party for your senses! You’ll get crispy, crunchy, and creamy, all in one bite!

Ingredients for the Pie Crust:

• 1 1/2 Cups All Purpose Flour, First Measured, Then Sifted
• 3/4 tsp Salt
• 1 1/2 tsps Sugar
• 9 Tbsps Crisco Shortening, PRE-CHILLED
• 5 Tbsps Ice Cold Water, Plus a Touch More, if Needed (I Ended Up Using 6 Tbsps in Total)
• 1 Large Egg (For an Egg Wash)
• Sparkling Sugar (Optional, But Highly Recommended)

Ingredients for the Filling:

• 15 Ounces Canned Pumpkin
• 3 Large Eggs
• 1 tsp Pure Vanilla Extract
• 3/4 Cup Light Brown Sugar, Packed
• 1/2 tsp Salt
• 1 tsp Ground Cinnamon
• 1 1/2 tsps Pumpkin Pie Spice
• 1/2 Cup Nondairy Creamer
• 1 Tbsp Cornstarch


Directions to Make the Pie Crust:

To the bowl of a food processor equipped with a dough blade, (don’t worry if you don’t have one, just use the regular blade instead), add your sifted flour, 3/4 teaspoon salt, and 1 1/2 teaspoons sugar, and pulse a few times to combine. Cut your chilled 9 tablespoons of shortening into cubes, sprinkle them in, and pulse until you form sandy pebbles. Then, pour in your 5 tablespoons of ice cold water, and pulse a few more times until you form a dough. If the dough does not seem to be coming together, you may add in more ice cold water as needed, 1 tablespoon at a time. (I ended up needing a total of 6 tablespoons). Remove your dough from your food processor bowl, shape it into the form of a disc, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes to allow it to rest and chill.

While your dough is chilling, you can skip to the directions for making the pumpkin pie filling. Once your dough has chilled for 30 minutes, and your filling is ready, come back to this section to continue.

Remove the pie dough from the refrigerator. Roll your dough out between two sheets of wax paper using the hard part of your palm and a rolling pin, to create a large circle that is larger than the 10 inch pan that you will be using to bake your pie. Make sure that the pan you will use is thermal shock resistant, or you can use a 10 inch cake pan or aluminum pan instead. Peel off one layer of wax paper from your circle of dough, and turn it out into your pan. Peel off the other sheet of wax paper, and use a knife to trim off the excess dough, but do not discard it. Flatten out the remaining dough between 2 sheets of wax paper, and with the help of some cookie cutters, cut out some pretty, decorative shapes. Flute the edges of your pie crust, and place it, along with the cut out shapes of dough, both loosely covered with plastic wrap, in the refrigerator to chill for an hour.

About 40 minutes into that timer, preheat your oven to 325°, making sure you have a rack placed in the center. When the 60 minute timer goes off, bring out the pie shell. In a small bowl, beat a large egg with a fork, and with the help of a pastry brush, give your crust a nice brushing of beaten egg, then prick the crust many times with a fork. Place it on a center rack of your oven, and set a 25 minute timer to par-bake the bottom crust. When the timer goes off, carefully pull the pie crust out of the oven, then pour in the pumpkin filling. Smooth it out using a spatula or the back of a serving spoon.

Bring out the cutout dough shapes and brush them with egg, then sprinkle them well with sparkling sugar (optional, but highly recommended). Gently place them on top of the pumpkin filling with the aid of an offset spatula or a round tip knife. Add more sparkling sugar onto them, if the warm pie filling and egg wash made the sugar melt.
Raise the oven temperature to 350°, then place the pie back in the oven to continue baking for another 45 minutes, or until the top cutouts and the crust have a golden brown color. Allow the pie to cool for at least an hour before slicing into it, as the filling needs to cool down in order to set, and then, enjoy!


Directions to Make The Filling:

To a large bowl, add 15 ounces of canned pumpkin, 3 large beaten eggs, 1 teaspoon of pure vanilla extract, 3/4 cup of packed, light brown sugar, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1 1/2 teaspoons of pumpkin pie spice, 1/2 cup of non-dairy creamer, and 1 tablespoon of cornstarch. Stir well to combine.