Pie, Dairy Free Soy Free Pumpkin

By á-12389

Ingredients

• 1/2 Cup Brown Sugar, firmly packed
• 1/4 cup white sugar
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon ground Ginger
• 1/4 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Ground Cloves
• 1/2 Teaspoon salt (I use Sea Salt)
• 2 Large Eggs
• 1 15 ounce can Pumpkin Puree (I used Fresh Pumpkin)
• 1 Teaspoon Vanilla Extract
• 1 Cup regular Coconut Milk (I used Hemp Milk)
• 1 Unbaked Pie Shell (see recipe I used)

Preparation

Step 1

Preheat your oven to 425F

Combine the sugars, cinnamon, ginger, nutmeg, cloves and salt in a small bowl. In a large bowl beat the eggs beat in the sugar mixture pumpkin and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350F and continue to bake for 50 to 60 minutes or until a knife inserted comes out clean. It may be a bit wobbly still, but will firm up as it cools. Allow the pie to cool on a wire rack for 2 hours. Serve or refrigerate until ready to serve.

Easy Peasy Pie Crust

1 ½ cups all purpose or whole wheat Pastry Flour
1 ½ teaspoons sugar
½ teaspoon salt
6 Tablespoon Grapeseed or Vegetable oil
3 Tablespoon Cold Water

Combine all of the ingredients and press the dough into a 9 inch pie pan. Fill and bake as directed.