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Saturday, October 15, 2011

Dairy-Free Pumpkin Pie

I've been trying to stay away from dairy over the last year.  Some of my family has a dairy sensitivity, and sometimes I wonder if I do as well.

I had enough Pecan Coconut Pie Crust mix leftover from when I made it two weeks ago to make another pie, so I decided to experiment by making a non-dairy pumpkin pie.  I've seen a lot of pumpkin pie recipes that use tofu in place of eggs and milk.  There's no way I'm adding anything with soy to a recipe, so I decided to try using coconut milk in place of condensed or evaporated milk, as you would normally see in a pumpkin pie.

2 large eggs
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 can pumpkin
1 cup coconut milk (you could also use almond milk)

Beat together eggs, pumpkin and milk until frothy.  Add in brown sugar, spices and salt and beat until well combined.  Pour mixture into prepared pie crust, but make sure not to overfill.  I also had enough of the pie mixture left over to fill two greased ramekins.

Bake at 450 for 10 minutes, and then reduce heat to 350 and bake for 30 to 35 more minutes.  The ramekins only need to bake for about 30 minutes total, so you can take those out of the oven before the pie.

Let cool and either serve or refrigerate.

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