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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 eggs

  • 398ml pumpkin puree

  • 1 cup brown sugar

  • 1 tsp cinnamon

  • 1/4 tsp cloves

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

  • 1 Kinnikinnick Pie Crust

Directions

Beat eggs lightly in bowl. Add pumpkin puree, spices, and brown sugar: mix until well combined. Add milk replacement and blend till combined. Pour into prepared pie shell and bake at 350ºF (176ºC) for 30-40 minutes or until pie is done. If you do not require a dairy free pie you can substitute 1 cup 33%cream for the milk replacement and follow the above directions. 

 

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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"

Pie Crusts

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