I made the dairy-free pumpkin pie today. I changed the recipe a bit, so I'll put the revised recipe here.
- 3 eggs
- 1/2 cup brown sugar, firmly packed
- 1/2 cup pure maple syrup
- 1 13.5 fl. oz. can coconut milk
- 1 15 oz. can pumpkin puree (not pumpkin pie mix)
- 1/2 Tbsp. vanilla extract
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- pinch of ground cloves
- 1 partially baked 10-inch pie shell or a deep 9-inch pie shell
Preheat oven to 350°F.
In bowl of electric mixer, combine eggs and brown sugar. Add the maple syrup and mix until smooth. Stir in the coconut milk, pumpkin puree, and vanilla extract. Add the salt, cinnamon, ginger, and cloves and mix.
Pour mixture into pie shell. Bake the pie until set. (The original recipe says 30 minutes, but I had to bake it for about an hour.) Cool the pie to room temperature. Serve.
I used a gluten-free pie crust to make this gluten-free as well as dairy-free.
