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Dairy Free Pumpkin Pie

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Prep time

0 mins

Cook time

0 mins

Total time

0 mins

Ingredients

2  large eggs

398 ml pumpkin puree

1 cup brown sugar

1 tsp cinnamon

¼ tsp cloves

1 cup milk replacement (rice milk, soy milk, potato milk or almond milk)

1 package Kinnikinnick Pie Crusts - require 1 crust only (390 g)

Directions

Pie Filling

  1. Beat eggs slightly in a bowl. Add pumpkin, sugar, cinnamon, and cloves. Mix until combined.
  2. Slowly add milk replacement, mix until combined. Set aside.

Pie

  1. Preheat oven to 400°F (204°C). Place rack in the middle of oven.
  2. Pie crust base - Thaw 1 pie crust in foil for 30 minutes. Peirce with a fork to avoid air pockets.
  3. Pour filling into pie crust. Place filled pie crust on baking tray.
  4. Bake in preheated oven on middle rack for 15 minutes.
  5. Reduce oven temperature to 350°F (176°C) and continue baking for 30 - 35 additional minutes.

 Yields 1 (9") pie

 

Stock up your pantry

Tart Shells

Tart Shells

Gamechanger. Melt-in-the mouth flaky tart shells await your sweet or savoury fillings, gluten-free & free from allergens. Tarts, quiches, mini-pies, whatever you can dream up. So versatile. Keep some in the freezer for surprise guests.
Weight: 240g
Qty/Pkg: 12
7.6 cm, 3"

Read More
Pie Crusts

Pie Crusts

Weight: 390g/ 13.75oz
Qty/Pkg: 2

Read More

ORDERING suspended for now. SUPPLY CHAIN ISSUES causing stock shortages.




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T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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