Here is a post for all of my dairy-free friends! Here is a recipe I will be contributing to my family's Thanksgiving dinner. I hope this helps you and your family enjoy the holiday more!
Pumpkin Pecan Pie (I am piecing together two recipes)
Gingersnap Crust:
2 T. butter (I am substituting Earth Balance Vegan Spread)
1 1/4 c. gingersnap cookie crumbs (about 30 cookies, Nabisco appears to be dairy free)
1 1/2 tsp. vanilla extract
Heat oven to 350 degrees. Melt butter in microwave and mix with cookie crumbs and vanilla. Press into the bottom and sides of a 8-inch pie plate. Bake 10 minutes and cool.
Filling: (Calls for 9-inch deep dish pie crust, so I may have to make some changes to the crust or not use all of the filling)
1 c. pumpkin
1/3 c. granulated sugar
1 large egg
1 tsp. allspice (or you can use pumpkin pie spice)
Combine and spread over bottom of pie crust.
2/3 c. light corn syrup
1/2 c. granulated sugar
2 large eggs, lightly beaten
3 T. butter (or subsititute)
1/2 tsp. vanilla extract
1 c. pecan halves
Combine corn syrup, sugar, eggs, butter, and vanilla in a bowl; stir in nuts. Spoon over pumpkin layer. Bake for 50 minutes until knife inserted in center comes out clean. Cool on wire rack.
Happy Thanksgiving!
1 comment:
copy. paste.
Post a Comment