My son’s favorite dessert is pumpkin pie. We make it year round. The best pumpkin pie comes from a real pumpkin not a can. An organic sugar pie pumpkin will cost about $3.50 and make two pies. We recently discovered how to make classic pumpkin pie dairy-free by replacing the condensensed sweetened milk with condensed sweetened coconut milk. It’s seriously the best pumpkin pie ever!
Dairy Free Pumpkin Pie Recipe
Dairy Free Pumpkin Pie Recipe Made from Real Pumpkin
2016-11-18 12:06:31
Yields 2
Condensed coconut milk gives a delight flavor to this classic recipe
Ingredients
- 1 sugar pie pumpkin
- 2 cans sweetened condensed coconut milk
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 4 large eggs
- 1 teaspoon salt
- 2 unbaked pie crusts
To cook the pumpkin
- Preheat oven to 350 degrees.
- Slice the pumpkin in half.
- Poke hole in the skin with a fork
- Place the halves open side down on a cookie sheet
- Bake until soft 45 minutes to 1 hour.
- Remove seeds and save for roasting. Compost the pulp
- Removed cooked pumpkin from skin and place in a blender, food processor, or upright mixer with a whisk attachment.
For the pie filling
- Combine all ingredients and mix/whisk thoroughly. Place in pie shell.
Bake
- Preheat oven to 425 degrees
- Bake for 15 minutes
- Lower oven to 35 degrees
- Bake 40 minutes until a knife comes out cleanly from the cente.
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