Dairy Free Pumpkin Pie Recipe

I made dairy free pumpkin pie this year by following the popular Libby’s pumpkin pie recipe and substituting coconut milk for evaporated milk.

Dairy Free Pumpkin Pie Recipe

3/4 c. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) pumpkin puree
1 can coconut milk
1 unbaked 9-inch pie shell

Preheat overn to 425 degrees.

Beat eggs in large bowl. Stir in pumpkin, sugar, cinnamon, salt, ginger, and cloves. Gradually add coconut milk while stirring.

Pour into pie shell. Bake for 15 minutes at 425 degrees, then lower temperature to 350 degrees and bake for 40 to 50 minutes or until a knife inserted into the center comes out clean.

Cool on wire rack for 2 hours.

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