Velvety Pumpkin Pie with Cinnamon Spice
As the crisp autumn air settles in and leaves blanket the ground, there’s nothing quite like the comforting aroma of a freshly baked pumpkin pie. This delightful dairy-free recipe invites you to indulge in the classic flavors of fall without compromising on your dietary preferences. Whether you choose the effortless route with a store-bought pie crust and canned pumpkin or embrace the wholesome satisfaction of crafting your own crust and steaming fresh pumpkin, this pie promises pure bliss. Each slice offers a harmonious blend of pumpkin's natural sweetness complemented by warm spices, making it a perfect centerpiece for Thanksgiving gatherings or any cozy gathering around the table.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Unbaked 9-inch pie shell
1 (Ready to use (store-bought or homemade))
Eggs
2 (Whisked)
Brown sugar
1/2 cup (Packed)
Cinnamon
1 1/2 teaspoons (Ground)
Powdered ginger
1/4-1/2 teaspoon (Ground (adjust to taste))
Ground nutmeg
1/4 teaspoon (Ground)
Salt
1/4 teaspoon (Fine)
Mashed cooked pumpkin
1 3/4 cups (Canned or fresh (steamed and mashed))
Almond milk or non-dairy coffee creamer
1 cup (Choose your preferred option)
Instructions
1
Preheat your oven to 450°F (230°C).
2
In a large mixing bowl, whisk the eggs until they are frothy and light.
3
Gradually beat in the brown sugar, ensuring it is fully incorporated.
4
Add the cinnamon, powdered ginger (adjust to taste), nutmeg, and salt, mixing well until combined.
5
Stir in the mashed pumpkin and almond milk (or non-dairy coffee creamer), mixing until the mixture is smooth and well blended.
6
Pour the pumpkin filling into the unbaked pie shell, spreading it evenly.
7
Bake the pie in the preheated oven for 10 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30 to 35 minutes or until a knife inserted in the center comes out clean.
8
Allow the pie to cool before slicing, serving it warm or chilled for a delightful treat.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Velvety Pumpkin Pie with Cinnamon Spice.
Is this pumpkin pie recipe dairy-free?
Yes, it is dairy-free, using almond milk or non-dairy coffee creamer instead of milk or cream.
What type of pumpkin should I use?
You can use 1 3/4 cups of either canned pumpkin or fresh pumpkin that has been steamed and mashed.
How many eggs are required for the filling?
The recipe requires 2 eggs, whisked until frothy and light.
What is the initial oven temperature for baking?
Preheat your oven to 450°F (230°C) for the first stage of baking.
How long does the pie bake at 450°F?
Bake the pie at 450°F for 10 minutes before reducing the temperature.
What is the second baking temperature?
After the first 10 minutes, reduce the oven temperature to 350°F (175°C).
How long should the pie bake at 350°F?
Continue baking at 350°F for an additional 30 to 35 minutes.
How do I know when the pumpkin pie is finished baking?
The pie is done when a knife inserted in the center comes out clean.
What size pie shell is needed?
The recipe calls for one unbaked 9-inch pie shell.
Can I use a store-bought crust?
Yes, you can use a ready-to-use store-bought pie shell or a homemade one.
How much brown sugar is used in the recipe?
The recipe uses 1/2 cup of packed brown sugar.
How much cinnamon is added to the filling?
Add 1 1/2 teaspoons of ground cinnamon for spice.
What amount of powdered ginger should I use?
Use between 1/4 to 1/2 teaspoon of powdered ginger, adjusted to your personal taste.
Is nutmeg included in this recipe?
Yes, the recipe uses 1/4 teaspoon of ground nutmeg.
How much salt is needed?
The recipe requires 1/4 teaspoon of fine salt.
What are the dairy-free liquid options for this pie?
You can use 1 cup of almond milk or your preferred non-dairy coffee creamer.
How should the eggs be prepared?
Whisk the eggs in a large mixing bowl until they are frothy and light.
When do I add the brown sugar to the mixture?
Gradually beat the brown sugar into the frothy eggs until it is fully incorporated.
When are the spices added?
Add the cinnamon, ginger, nutmeg, and salt after the brown sugar has been mixed into the eggs.
When should the pumpkin be added?
Stir in the mashed pumpkin after the spices have been well combined.
What is the final step before pouring the mixture into the crust?
Stir in the almond milk or creamer and mix until the entire filling is smooth and well blended.
Should the pie shell be baked before adding the filling?
No, the pumpkin filling should be poured into an unbaked pie shell.
Is it necessary to cool the pie before serving?
Yes, you should allow the pie to cool before slicing to ensure it sets properly.
Can this pie be served cold?
Yes, the pie can be served either warm or chilled.
Is this recipe suitable for Thanksgiving?
Yes, it is described as a perfect centerpiece for Thanksgiving or any cozy autumn gathering.
What is the texture of the pie?
The pie is described as having a velvety and smooth texture.
Does this recipe contain white sugar?
No, it specifically uses brown sugar for a deeper flavor.
Is the pie vegan?
While it is dairy-free, it contains eggs, so it is not vegan.
How many ingredients are in this recipe?
There are 9 main ingredients in this velvety pumpkin pie recipe.