Really Easy Sweet Pumpkin Pie is a dairy free version of the classic. So simple to prepare, you may not want to wait until Thanksgiving to make it! Great any time!
Bring the rich, sweet taste of Autumn and the holiday season into your home anytime with Really Easy Sweet Pumpkin Pie.
The flavor is so good, you won’t even want to add whipped cream!
And it’s so simple to make too! Just mix the filling, pour into pie shells, bake and….you’re done!!
In fact, you can even prepare the Pumpkin Spice ahead of time and just substitute 3 1/2 teaspoons of it in place of the cinnamon, ginger, and cloves to make Really Easy Sweet Pumpkin Pie.
Like pies? Try Easy Dairy Free Apple Pie !
If I can bake, anyone can
I am the type who hates paying more for something than I feel it’s worth and and loathe paying a lot for something I can bake at home.
So, paying a lot of money for a cake similar to one I can bake on my own just doesn’t work for me.
My problem was that I couldn’t really make a layer cake. I could make one in a 9″ x 13″ pan, but not one that could be used for a birthday or celebration.
For years, I tried, failed, and gave up. Then again, tried, failed and gave up.
It normally wasn’t the taste that was the problem, it was other things such as density or lopsidedness.
One day, I decided that no matter what, I would learn to make a decent looking cake (I wasn’t even aiming for good-looking, just decent).
One day, my daughter Elissa came into the kitchen during one of my “I will learn to do this” phases and stopped.
“You are NOT really measuring oil in the palm of your hand!”
I wasn’t sure what the problem was. I couldn’t be bothered to stop what I was doing to get the measuring spoons and I certainly know what a tablespoon of oil should look like…
“You can’t bake the way you cook,” she informed me (I often cook by “it looks right” or “it tastes right”, not by directions – which I often find people make unnecessarily complicated).
Finally, I decided OK, I am going to follow directions. I will measure properly and that will be it. So, I did.
The cake came out tasting really good, but it was really heavy.
I complained to Elissa.
“I followed the directions and even measured and look at it!”
We decided that she would try the recipe to see what was wrong (she is great at following exact measurements and was tired of my complaining).
I read the instructions to her (off a very highly reviewed recipe) and was very gratified when it came out heavy for her too. Ha!
She insisted we go over the instructions again and she also wanted to see the original recipe. I gladly showed her.
“You doubled the recipe,” she accused me. “Why?”
“Because I wanted a higher cake.”
“That is NOT considered following directions. The recipe is for two pans and you put double in each pan, so it couldn’t rise.”
Oh. I took back my “ha” and never did that again.
After a while, I finally gave in. Now, I follow directions, measure properly, and use the proper tools.
Not surprising, everything I bake comes out as it should (of course…as long as I don’t forget to remove from the oven…!).
Baking Pantry Essentials
I never know when someone in my family is going to want a dessert at home, to bring to a friend’s house or need for an event, so I like to make sure I can bake anything with very short notice. To that end, I keep a variety of supplies and ingredients in the house that will allow me to do just that.
I can’t tell you how many times I was glad to have whatever I needed within reach for the last minute visitor or for when one of my kids went to a friend or had a school event without much prior notice.
I have slowly collected things over the years as I needed them (or if I found a good sale) and like to keep more than one of the smaller items, in case I don’t want to wash dishes in the middle of baking.
My basic “equipment” includes:
- a stand mixer, which I use mostly for dough and, sometimes whipping
- a hand mixer (for things that aren’t dough and I don’t want to mix manually)
- a small scale
- different sizes and shapes of baking pans, including loaf pans
- mixing bowls (or just large bowls – I have plastic, glass, and metal)
- cookie sheets
- pie dishes
- dry measuring cups
- liquid measuring cups
- whisks
- rubber spatulas (really good for when you don’t want to leave anything in the bowl)
- rolling pins
- a baking mat for rolling out dough
- baking strips
- a good supply of baking (or parchment) paper (also round for layer cakes)
I can certainly get by without a lot of the above, but it makes baking so much simpler when I just have whatever I need at my fingertips.
In addition to the equipment, there are the baking ingredients that I try to keep in the house at all times:
- flour
- white granulated sugar
- brown sugar (light/dark – I usually keep dark)
- confectioners sugar(powdered sugar)
- salt
- baking powder
- baking soda
- cocoa powder
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- baking chocolate
- chocolate chips
- instant dry yeast
- vanilla and/or vanilla sugar
- cooking oil/cooking spray
- margarine or butter
- eggs
- honey
- instant coffee
- various extracts (real or imitation)
I also make sure that I have the following on hand to be able to make a variety of fillings, frostings, and toppings:
- whipping cream
- powdered pudding mix
- powdered sugar
- a good chocolate spread
Then, there is the following to make last-minute quick desserts:
- packaged pie dough or ready-made pie crusts
- puff pastry dough
Lastly, it’s not a bad idea to keep fun toppings, such as chopped walnuts, raisins, and the oh-so-important container of sprinkles.
A little about pumpkins
Pumpkin is another term for winter squash. It is low in calories, but has nutrition benefits, such as vitamin A and betacarotene, which is an anti-oxidant.
Pumpkins are used to make soups, salads, desserts and more. Some people even use it a a substitute for butter or margarine.
Want to try other recipes with pumpkin? Try: Easy Pumpkin Loaf Cake with Streusel or Easy Pumpkin Muffins with Streusel.
Really Easy Sweet Pumpkin Pie
Deliciously sweet dairy free pumpkin pie.
Ingredients
- 1 29-ounce can of pumpkin puree
- 24 ounces of sweet dairy free whipping cream (or non-dairy heavy whipping cream and an additional 1/3 - 1/2 cup of white granulated sugar - as per taste), not whipped
- 4 large eggs
- 1 1/2 cups white granulated sugar
- 2 teaspoons ground cinnamon *
- 1 teaspoon ground ginger *
- 1 teaspoon salt
- 1/2 teaspoon ground cloves *
- 2 9-inch deep dish pie crusts
Instructions
- Pour pumpkin puree into a large mixing bowl.
- Add the whipping cream and eggs and mix.
- Add the sugar, cinnamon, ginger, cloves, and salt and mix well.
- Pour equally into the two pie crusts.
- Place in oven that has been pre-heated to 350°F on the middle rack.
- Cover the edges of the pie crust with aluminum foil or pie crust protectors so they don't cook faster than the pie itself.
- Bake for 45 - 50 minutes or until the middle of the pie has set become solid (depends on your oven - keep an eye on the pie from 45 minutes on, checking occasionally).
- Remove from oven and let cool. Chill if desired.
Notes
* If you made Easy Pumpkin Spice ahead of time, use 3 1/2 teaspoons for this recipe.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 786Total Fat: 51gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 194mgSodium: 528mgCarbohydrates: 76gFiber: 5gSugar: 44gProtein: 10g