Annie's Dairy-Free Pumpkin Spice Pie

I developed this recipe because I am lactose intolerant and am always looking for dairy-free recipes. It also happens to be low cholesterol, low fat, and high flavor! What's not to love? I call it pumpkin spice pie because I like a lot more spice in my pie than the average recipe calls for. Happy baking (and eating)!

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 277 Calories

Ingredients

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

Recipe Instructions

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.