Can You Make Pumpkin Pie With Almond Milk?

Pumpkin pie, a traditional dessert, is widely regarded as a fall staple, symbolizing comfort and indulgence. However, how about we inform you that this traditional treat has a twist? Exploring the realm of culinary innovation unveils almond milk as a prominent substitute for dairy. Can almond milk be used to create pumpkin pie, and if so, how does that affect the flavor and texture? Peruse the potential of incorporating almond milk’s velvety texture and nutty flavor into a cherished classic dish with us as we embark on a gastronomic expedition.

Can You Make Pumpkin Pie With Almond Milk?

Certainly indeed! Pumpkin pie can indeed be prepared using almond milk as a viable substitute for conventional dairy. By imparting delicate creaminess and nuttiness, almond milk improves the texture and flavor of the pie. Simply replace conventional milk with equivalent almond milk to modify the recipe. This alteration accommodates individuals with specific dietary needs or preferences without compromising the traditional allure of pumpkin pie. Whether one adheres to a vegan diet, is lactose intolerant, or is simply intrigued, adding almond milk to this autumnal favorite enhances its flavor without sacrificing its delectable quality.

Recipe Pumpkin Pie with Almond Milk

Almond milk is used to cook this dairy-free pumpkin pie. It is an ideal confection for a dairy-free Thanksgiving and can be enjoyed throughout the year.

Time

• Prep Time:10 Minutes
• Cook Time: 55 Minutes
• Total Time:1 Hour 5 Minutes

Ingredients

• 3 Tablespoons Cornstarch
• 1 1/2 Cups Almond Milk
• 15 Ounce Canned Pumpkin Puree*
• 2 Large Eggs
• 1 1/4 Cup White Sugar
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Ground Ginger
• 1/4 Teaspoon Ground Cloves
• 1 Unbaked 9-Inch Deep-Dish Pie Crust

Instructions

• Turn the oven temperature to 325°F (165°C).
• Cornstarch should be incorporated into a basin. Whisk in the almond milk gradually.
• Combine pumpkin puree, almond milk mixture, eggs, cinnamon, salt, sugar, ginger, and cloves in a medium to large mixing vessel. Mix by hand with a whisk until thoroughly combined.
• Spoonula-style, transfer the contents into the pie shell. Bake on the middle rack for 50 to 55 minutes or until the center is set.
• Two hours, or until it reaches room temperature, place it on a wire rack to cool. Two hours in the refrigerator or overnight.

Notes: 

If you prefer not to use canned pumpkin, you may substitute homemade butternut squash puree; the result will be visually appealing and flavor identical.

If almond culinary milk is unavailable, substitute it with 1/2 cup of oil and 1 cup of almond milk (barista-style is preferred, but regular will suffice).

How To Store Pumpkin Pie With Almond Milk?

Special care must be taken during storage to preserve the flavor and freshness of pumpkin pie made with almond milk. Follow these measures to ensure storage efficiency:

1. Refrigerate Promptly:

Immediately refrigerate the pumpkin pie after it has been baked, specifically within two hours. It is more perishable than conventional dairy tarts due to the almond milk content, and refrigeration inhibits bacterial growth.

2. Cover Adequately:

Securely enclose the pumpkin pie in aluminum foil or plastic wrap. This safeguards it against desiccation and prohibits its absorption of refrigerator odors.

3. Avoid Freezing for Best Texture:

Although pumpkin pie can be frozen, freezing may compromise its texture, particularly when almond milk is utilized. Aim to ingest the pie no later than two to three days to achieve the most favorable flavor and consistency.

4. Use an Airtight Container:

If one desires to utilize containers, select hermetic to preserve the product’s freshness. Ensure the container is sufficiently large to prevent the pie from collapsing.

5. Individual Slices:

Before refrigeration, encase each slice of the pie in plastic wrap, should it have been sliced. This prevents dehydration of the exposed areas.

6. Prevent Soggy Crust:

To prevent the crust from becoming spongy, avoid exposing the pie directly to moisture. Placing a paper towel or parchment paper between the pie and the wrap can aid in absorbing excessive moisture.

7. Serve at Desired Temperature:

Almond milk pumpkin pie may be presented either chilled or at ambient temperature. Before serving, let it rest at room temperature for 20 to 30 minutes if you prefer a softer consistency.

8. Consume Within 3-4 Days:

Consume optimal flavor and quality pumpkin pie within three to four days. The pie’s texture may alter, losing its freshness after this point.

As our investigation into the combination of almond milk and pumpkin pie draws close, it becomes evident that culinary ingenuity can elevate tradition. The almond milk infusion imbues every slice with an exquisite air of sophistication by imparting a delicate creaminess to the traditional confection. Therefore, as you explore pumpkin pies, contemplate the nuttiness that almond milk can impart, infusing the season’s beloved flavors with a dash of ingenuity.

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