This delicious dairy-free pumpkin pie is the perfect addition to any dinner party. It’s made with a shortcrust pastry, eggs, brown sugar, pumpkins and almond milk – soy-free and lactose-free!
Special diets: Vegetarian | soy-free | lactose-free |
️Allergens: not vegan | gluten | nuts | eggs |
⏱ 81 mins – easy
🍽 8 servings – 276 kcal per serving
- ¼ tsp salt
- 1 shortcrust pastry
- 2 eggs
- ½ cup brown sugar
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 9 oz pumpkins
- 1 cup almond milk
- 1½ tsp sunflower oil
- 1 knife
- 1 pie tin
- 1 plate
- 1 oven
- 1 electric mixer
- 1 bowl
- 1 spoon
- 1 baking sheet
Cut pumpkins in half.
Remove pumpkin seeds with a spoon.
Preheat the oven to 450°F for 12-15 minutes.
Drizzle sunflower oil on a baking sheet. Transfer pumpkin halves to it, then put it in the oven and cook for 30 minutes.
Scoop out the flesh of the baked pumpkin with a spoon.
Transfer pumpkin flesh to a plate.
Crack eggs in a bowl and beat them with an electric mixer. Stir in brown sugar, cinnamon, nutmeg, ground ginger, a quarter tsp of salt, pumpkin flesh, and almond milk. Beat the mixture for 2 minutes to get a pumpkin batter.
Put the shortcrust pastry in a pie tin and pour the pumpkin batter into it.
Put the pie tin in the oven.
Bake for 10 minutes.
Reduce the heat to 350°F and bake for another 30 minutes.
Turn the heat off and take the dairy-free pumpkin pie out of the oven.
It’s ready to be served !