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Old 10-12-2014, 07:39 PM   #1
Lilyflowertulip
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need a non-dairy pumpkin pie!

I'd like a recipe for a pumpkin pie filling without dairy or coconut milk preferably. I'm thinking pumpkin, eggs, and sweetener but I'm not sure what that will come out like. I wouldn't be opposed to a little almond or flax flour for a fudgy/moist pumpkin bread consistency either, as long as it's mostly pumpkin. Anyone have a recipe like this?

Oh, butter is okay, just no cream or cheese.
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Old 10-12-2014, 08:32 PM   #2
ncgirl
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I've done this one with almond milk....I imagine it would work with just about any 'milk'. Good luck!
15 oz. can pumpkin
1/2 cup eggbeaters
1 1/2 cup skim milk
3/4 cup Splenda (or sweetener of choice)
1/2 tsp salt
2 tsp pumpkin pie spice

Bake at 350 degrees for 60 minutes
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Old 10-13-2014, 06:04 AM   #3
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Here's one made with coconut milk from Maria Emmerich.
Pumpkin Pie Maria
1 (15 ounce) can pumpkin
1 cup Trader Joe's light Coconut Milk
2 eggs
1 tsp. pure vanilla or maple extract
1/2 tsp. ground cinnamon
1/2 tsp. Celtic sea salt
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 cup Truvia (or more to taste)
Crust
1/4 cup coconut oil or butter, melted
1 cup almond meal (or other nut meal)...no need for blanched
1 cup Jay Robb vanilla whey protein or 1 crushed Pecans
1 tsp. pure vanilla extract
1/8 tsp. Celtic sea salt
1/4 cup Truvia
1/2 tsp. aluminum free baking powder
1/4 tsp. cinnamon
Preheat oven to 350 degrees F. For crust, melt butter. Add sweetener into batter. Mix together until smooth, then add vanilla and sea salt. Add stevia, baking powder, whey protein and almond flour. Scrape into an 8 by 8 pie pan and spread out over the bottom. In large mixing bowl, combine pumpkin, coconut milk, eggs, cinnamon, maple flavoring, ginger, nutmeg, Truvia and salt; mix well. Pour into pie shell. Cover the edges of the pie with aluminum foil (otherwise it will burn). Bake at 350 degrees F for 70 minutes or until set in the middle.
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Old 10-13-2014, 07:39 AM   #4
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Quote:
Originally Posted by Lilyflowertulip View Post
I'd like a recipe for a pumpkin pie filling without dairy or coconut milk preferably. I'm thinking pumpkin, eggs, and sweetener but I'm not sure what that will come out like. I wouldn't be opposed to a little almond or flax flour for a fudgy/moist pumpkin bread consistency either, as long as it's mostly pumpkin. Anyone have a recipe like this?

Oh, butter is okay, just no cream or cheese.
I've a small question.Why no cream ,cream cheese, or coconut milk??You are on induction and you need all that cream and cream cheese.
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Old 10-13-2014, 08:22 AM   #5
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Sorry, I didn't realize you said no coconut milk. Ignore my post.
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Old 10-13-2014, 08:58 AM   #6
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I've always made the recipe on the Libby's can, substituting almond milk and sweeteners. Yummy! I think I'll make some today, now that you made me think about it.
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Old 10-13-2014, 10:13 AM   #7
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Here's one I've made. This is from Megan at Detoxinista.

Grain-Free Pumpkin Bars
Fills one 8″ x 8″ pan

Ingredients:

1/2 cup pumpkin puree
1/2 cup almond butter
1/3 cup honey
2 eggs
2 teaspoons pumpkin pie spice*
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/2 teaspoon baking soda

Directions:

Preheat oven to 350F and grease an 8″ x 8″ pan generously with coconut oil or butter.

Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.

*Note: I like to use Pumpkin Pie Spice to make preparation as quick and simple as possible. This spice blend is widely available in most grocery stores, but you can also find it available online. If you’d prefer to use individual spices, I’d recommend using 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves to replace the 2 teaspoons of pumpkin pie spice.

It tasted just like pumpkin pie. I substituted an equal amount of xylitol/swerve for the honey. Really good!
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Old 10-17-2014, 10:13 PM   #8
LindaSL
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Quote:
Originally Posted by rosethorns View Post
I've a small question.Why no cream ,cream cheese, or coconut milk??You are on induction and you need all that cream and cream cheese.
Lactose intolerant, perhaps?
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Old 10-18-2014, 11:26 AM   #9
EnglishLit
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I made a kabocha squash pie a few weeks ago, and used unsweetened vanilla cashew milk in place of the evaporated canned milk I typically use in pies. I also used a bit of cinnamon spice protein powder to give it that thick consistency of sweet potato pie, but I'm not sure if that contains dairy.
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Old 10-20-2014, 03:31 PM   #10
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You can sub almond milk for the coconut milk. If you need it thicker, add a little yogurt or sour cream.
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Old 10-22-2014, 08:55 AM   #11
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There are also a lot of non dairy substitutes at the store. They do have non dairy cream cheese.

I would use soft tofu oz for oz in substitution for the CC in a pumpkin pie recipe. I would use Linda Sue's recipe on her site.

http://www.genaw.com/lowcarb/pumpkin_bake.html

JODY'S PUMPKIN BAKE
8 ounces cream cheese, softened
5 eggs
1 cup granular Splenda or equivalent liquid Splenda (see update)
15 ounce can pumpkin
1 1/2 teaspoons Pumpkin Pie Spice
1 teaspoon cinnamon
1 teaspoon vanilla

Put the cream cheese in a medium mixing bowl and beat with an electric mixer until smooth. Add the remaining ingredients and beat well. Pour into a 6x8" greased glass baking dish. Bake at 350º about 40 minutes or until the center feels firm and a knife inserted in the center comes out relatively clean. Cool, then chill before serving.

Makes 6 servings
Do not freeze

With granular Splenda:
Per Serving: 228 Calories; 18g Fat; 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 220 Calories; 18g Fat; 9g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

For that fudgy moist bread like consistency, I like adding protein powder to my recipes. I'm not sure how much to add to this recipe. Maybe 4 oz cream cheese sub and 2 scoops whey protein powder.

Last edited by MsWoods; 10-22-2014 at 08:58 AM..
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Old 10-22-2014, 04:13 PM   #12
ladeeda
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Haven't been online for a few months...OMG Ms Woods, you are beautiful!!
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Old 10-23-2014, 07:14 AM   #13
MsWoods
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Haven't been online for a few months...OMG Ms Woods, you are beautiful!!
Thank you. I really appreciate the compliment.

So anyway OP, I made a very simple dairy free pumpkin bar, cake, whatever you want to call it, last night, and it was amazing.

2 Eggs
1 can (15oz) pumpkin
4 scoops Syntrax Nectar Unflavored medical whey protein powder (You can use any protein powder, I just think the scoop is smaller in this particular kind)
1/2t pumpkin pie spice
1/2 t cinnamon
1/2t ginger paste (it comes in a tube by the veggies in walmart, you can omit, I just like the really strong flavor)
sweetener to taste. I use a combination of concentrated splenda and used about a 1/4-1/2 cup of pumpkin pie spice Jordan's syrup, could use torani or DaVincis)

Mix all well, put in sprayed medium size baking dish, bake at 350* for 1 hour.

I let it cool completely and made a frosting of powdered splenda and coconut oil shortening (NuTiva brand), a little pumpkin pie spice, and vanilla. I used hwc because that's what I had, but you can use water or almond milk, you just need maybe a TBSP or two to make the frosting the right consistency.

It did have a fudgy, moist consistency and held together really well after slicing.

Last edited by MsWoods; 10-23-2014 at 07:16 AM..
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Old 10-25-2014, 05:26 PM   #14
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Bubbling for tg
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