Picture edited with permission (CC).Since tomorrow is Thanksgiving, I thought I'd share my easy pumpkin pie recipe (and it's dairy free)!
- 1 (15 ounce) can pure pumpkin filling.
- 1 1/4 cup coconut condensed milk substitute (see recipe here).
- 2 eggs
- 1 tbsp. pumpkin pie spice
Beat eggs in bowl.
Stir in pumpkin and spice.
Gradually stir in milk.
Pour into unbaked pie crust.
Bake in preheated 425° oven for 15 minutes.
Reduce temperature to 350°; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Here is a picture of the final product, made last night.
Enjoy & Happy Thanksgiving!
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