As the weather starts to cool and the Halloween costumes start coming out, I really start to crave all things Pumpkin. Pumpkin Spiced Lattes, Pumpkin Bread, Pumpkin Cookies and especially Pumpkin Pie.
So when I started baking to keep Xander safe, one of the first holidays we encountered was Thanksgiving which of course, it is just not the same without Pumpkin Pie! However, it is hard to find a recipe without some type of evaporated or condensed milk in the recipe. This is the recipe that I came up with and found to work out nicely. I love that I do not have to give up the consistency or taste just because it is dairy & egg free. You can also make it Gluten Free if you use Bob’s Red Mill All Purpose Flour in the crust.
|DAIRY FREE, EGG FREE PUMPKIN PIE|
INGREDIENTS: QUICK CRUST RECIPE
TOP IT OFF!
I’ve tried several Canned”whipped ” toppings before but no one liked them in our home. But who knows, you can always try and see how well it is received in your home. Soy Whip is a safe brand to look for.
This time around I attempted to make my own whip. It just didn’t quite “whip” as you can see in the photo BUT it tasted just like real Whip Cream. I used it as a drizzle instead and everyone loved it.
1 C. MimiCreme
1/4 C. Agave Nectar
1/2 tsp. Vanilla Extract
2/3 C. Refined Coconut Oil (warmed to liquid)
Place the MimiCreme in the blender and add Agave Nectar, and Vanilla. Blend until thoroughly combined.
With the blender still running, slowly drizzle the coconut oil through the top hole and blend until emulsified together.
Pour into a bowl and chill in the fridge for at least 2 hrs, covered.
Stir and drizzle on each pie piece before serving.