Even though Thanksgiving is only a couple days away, there is still time to make a delicious dessert!
AARP health editors have a holiday dessert that is good for everyone— even those with dietary restrictions.
Dairy-Free Pumpkin Pie
Contributed by Candy Sagon
And how can we forget about the season’s most famous flavor? The recipe excludes the butter and dairy but maintain the creaminess of the filling with coconut milk and the flakiness of the crusts with canola oil and a touch of baking soda.
Crust (contributed by Jenna Isaacson-Pfueller)
- 1.5 cups unbleached all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon baking powder
- 1/3 cup canola oil
- 3 to 4 tablespoons water
1. Preheat oven to 400° F.
2. Add flour, salt, sugar and baking powder to food processor and process for a few seconds to blend. (You also can do this with a fork or whisk in a bowl.)
3. In a separate small bowl, stir together oil and water, then pour over dry ingredients. Pulse in food processor, or stir with fork, until dough sticks together.
4. Press dough evenly into 9-inch pie plate across bottom of pan and up sides, using your fingers. Line crust with waxed or parchment paper, fill with metal pie weights or dry beans to cover bottom.
Read more of the rest of the sweet and savory dishes you could try here
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