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Annie’s Dairy-Free Pumpkin Spice Pie Recipe

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Annie’s Dairy-Free Pumpkin Spice Pie Recipe

Directions

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Ingredients :

  • 1 pastry for single-crust pie
  • 1 (15 ounce) can pumpkin puree
  • ½ cup rice milk
  • 6 large egg whites
  • ¾ cup packed brown sugar
  • 3 tablespoons molasses
  • 4 teaspoons canola oil
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • Methods :

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust.

  • Step 2

    Combine pumpkin puree, rice milk, egg whites, sugar, molasses, oil, cinnamon, cloves, vanilla extract, salt, and nutmeg in a large mixing bowl. Beat until blended using a hand mixer or whisk. Pour filling into the pie crust.

  • Step 3

    Bake in the preheated oven until the middle is set, 50 to 60 minutes.

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