Wednesday, November 25, 2015

Dairy Free Pumpkin Pie

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. 
Mix ingredients. 
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!

Pin for later.

No comments:

Post a Comment

Thank you for commenting! Check out my other posts to see posts similar to this one!