Dairy Free Pumpkin Pie
We created this recipe to help a team member who has a dairy allergy. She also struggles with the flavor of alternative dairy items because of their flavor so additional spices were added to improve the flavor. You can check out one picky eaters review of this food in our podcast series titled "I would eat that but.......".
1 1/4 Cup of Evaporated Cane Syrup
1 teaspoon of table salt
2 teaspoons of ground cinnamon
1 teaspoon of fresh ground ginger
1/2 teaspoon of ground cloves
1/2 teaspoon of ground nutmeg
4 large farm fresh eggs (we use duck)
24 ounces of soy milk (we use vanilla flavor)
29 ounces of pumpkin puree (cans or fresh)
2 of your favorite unbaked pie crusts in 9" deep dish pie dishes
Preheat oven to 425 degrees F and place your favorite pie crusts into two 9" deep dish pie dishes (pie plates) and place those dishes on a cookie sheet. You will need a large bowl, a mixer or whisk and a rubber spatula to scrape the sides. Place eggs into the large bowl and wish until fully combined. Add all other ingredients with the eggs and mix until smooth and consistent. Pour the contents into the unbaked pie crusts making sure to put even amounts into each crust. Use the rubber spatula to scrape all of the pie filling into the bowls. If you do not like pie crusts, the filling can be baked in a greased 9" x 13" glass baking dish instead.
Place the filled pie dishes on the cookie sheet into the oven and set a timer for 15 minutes. At the 15 minute mark, turn the oven down to 325 degrees F and set the timer for another 30 minutes. Once the 30 minute timer goes off, check the top of the pie for light browning and it should no longer wobble. It may take another 5-10 minutes to get that nice brown and for the filling to completely set. All ovens are a little different, so you will want to check yours every 5 minute until you are happy with the amount of browning. Wait at least 20 minutes before slicing into the pie!