Dairy-Free, Soy-Free Pumpkin Pie

By seo53

Ingredients

• 1/2 Cup brown sugar, firmly packed
• 1/4 Cup white sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg or allspice
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 2 large eggs
• 1 15 ounce can pumpkin puree
• 1 tsp vanilla extract
• 1 cup canned coconut milk (this is the stuff sold in Asian section of most grocers-I use the full fat version, but have received feedback from people that the lite canned version works well too)
• 1 unbaked pie shell

Preparation

Step 1

Preheat your oven to 425ºF.

Combine the sugars, cinnamon, ginger, nutmeg or allspice, 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 350ºF 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 it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.