Dairy Free Pumpkin Pie (2022 version)

This is my 2022 attempt at making a pumpkin pie recipe dairy free.

I found a new product at my local Albertson's ...

https://www.countrycrock.com/our-products/plant-cream

I found the package size of 16.9 oz interesting because the recipe I decided to use as a guide for the pumpkin pie said to add 1 cup of heavy whipping cream. And this package has a little over two, so the other cup+ can be made into a whipped topping for the pie once it's done.

I bought one can of pure pumpkin 15 oz last year at Target for .99 cents.

I cheated on the crust and I'm using a Pillsbury premade crust. It's non-dairy. I checked. It's made with delicious lard.

Dairy-Free Pumpkin Pie

1 can 15 oz of pure pumpkin

1 cup of Country Crock Plant Cream - Heavy Whipping Cream

2 eggs

1/4 cup water

3/4 cup sugar

1 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

PREHEAT the oven to 325 degrees (it was the same temp as the turkey I was cooking)

Honestly, the recipe said to beat the eggs first, but I just dumped it all into a mixing bowl and went for it. Beat with an electric mixer until well combined. About 3 minutes on medium-low speed.

I found my favorite pyrex glass pie plate and gave it a light spray with Pam for Baking. I pressed the one pie crust into the pie plate and then poured in the pumpkin filling.

I baked it on the top shelf in my electric oven for one hour at 325 degrees.

Easy Frozen Pumpkin Pie

I'm working again (yeah!) and they want to put together a cookbook to share because we are not all in one place working at the office, right? We are all over the country doing our jobs (unless you are in my department - Post Closing.)

So I was looking for my favorite recipe called Easy Frozen Pumpkin Pie in my cookbook blog, and I couldn't believe that it was not there! I briefly looked online at work and still could not find it. So now it's Saturday and I'm going to transpose the recipe I've been making for my family since I can't have a baked pumpkin pie unless it's dairy-free. And I'm not ready to tackle that conversion yet.

Eazy Frozen Pumpkin Pie

1 can (15 oz) of Libby's Pumpkin

2/3 cup light corn syrup (Note: If you want to use less corn syrup, you can use 1/3 cup firmly packed golden brown sugar and 1/3 cup light corn syrup.)

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/2 cup chopped walnuts (Option: You can either omit the nuts all together or put them on top if you like.)

3 1/2 cups thawed Cool Whip

1 9-inch prepared graham cracker crust (Note: Don't throw away the clear plastic mold that tops the pie crust. Just peel off the paper label. Inverted, this will be used for the lid in the freezer.

Directions:

Combine pumpkin, spices, corn syrup, and nuts. Fold in Cool Whip and spoon into crust. Use the clear plastic pie mold upside down as the lid for your pie, crimping the foil edge to hold it in place. Freeze until firm, about 3-4 hours. Let stand 15 minutes before serving.

Pumpkin-Carrot Cake

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1 large egg + 1 egg white
1/2 cup packed brown sugar
1/2 cup canned pumpkin puree
3 tbsp vegetable oil
1 tbsp grated orange rind
3/4 cup raisins
1/2 cup grated carrot
1/3 cup dried cranberries
baking spray
2 tbsp coarsely chopped walnuts

Preheat oven to 350 degrees. Spray an 8 inch square baking pan with baking spray.

Sift together first 6 dry ings into a bowl. In a second bowl, add egg+white and beat with a mixer for 30 seconds. Add brown sugar, pumpkin, oil and orange rind. Beat until well blended. Add dry ings to wet, stirring until just moist. Then stir in raisins, carrot and cranberries. Spoon batter into a 8 inch square baling pan. Sprinkle with chipped walnuts.

Bake at 350 for 25 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. Cool before frosting.

*The original recipe is from Cooking Light on Health.com and can be found here

Vegan Pumpkin Pierogies

http://crumbsandcouture.tumblr.com/post/33190809069/vegan-pumpkin-pierogies-with-caramelized-onions

Martha Stewart's Pumpkin Cupcakes

Martha Stewart's Pumpkin Cupcakes

(This recipe has been cut in half. The original is for 18 cupcakes. It's also been modified to remove the two sticks of butter and is replaced with canola oil.)

Ingredients:

1 cup all-purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp coarse salt

½ tsp ground cinnamon

½ tsp ground ginger

1/8th tsp nutmeg

1/8^th tsp ground allspice

½ cup packed light-brown sugar

½ granulated sugar

½ cup canola oil

2 large eggs, lightly beaten

1 cup (8 oz) pumpkin puree

Preheat oven to 325 degrees.

Beat eggs with sugars and oil, add dry, then mix with a whisk. Fill paper cupcake liners half way.

Bake for 20-25 minutes or until a toothpick comes out clean.

Yield 12 cupcakes.

Original recipe is here: http://www.marthastewart.com/317069/pumpkin-cupcakes

Heloise's Pumpkin Bread

Ingredients:

1 2/3 cups flour
1 1/4 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 cup chopped pecans
2 eggs, slightly beaten
1/2 cup salad oil
1 cup canned pumpkin

Directions:

Sift together dry ingredients. Add the nuts and mix well. Set aside. combine the remaining ingredients and add to the dry ingredients. Mix until blended. Pour into a 9x5x3 inch greased and floured loaf pan. Bake at 350 degrees for 60-75 minutes.