Pumpkin Pie

Desserts

By John Tanner — last modified Sep 01

Tastes just like the traditional Thanksgiving favorite, but without the dairy, eggs, and oil.

Serves
One 9-inch pie (about 8 slices)

Prep time
See recipe

Cook time
See recipe

Ingredients

  • ¾ cup spelt or other whole grain flour
  • ½ teaspoon salt for the crust
  • ⅓ cup frozen apple juice concentrate
  • 1 15 oz can pumpkin
  • ¾ cup brown sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt for the filling
  • 3 teaspoons pumpkin pie spice
  • 1 cup nonfat soy or oat milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350°F.
  2. For the crust, mix the flour and salt in a medium bowl. Stir in the frozen apple juice concentrate and mix with a fork until uniformly moistened. Form into a ball, roll it out on a well-floured counter, and fit it into a nonstick 9-inch pie pan.
  3. Put the pumpkin and remaining ingredients into a blender and blend.
  4. Pour the filling into the unbaked crust and bake for 60 minutes.
  5. Cool overnight in the refrigerator so the filling sets. If the crust rim becomes hard, spread a bead of water around it about 10 minutes before serving.

Source: NuSci legacy recipe archive.