Dairy Free Pumpkin Pie

Pumpkin pie is so very easy to make, and is arguably the most delicious.  Who would argue that?  Maybe the French with their distinctly sweet teeth.  That being said; I am part way French blooded and bloody well love Pumpkin Pie.  

Ready for the oven!

With this recipe, you can either use pie pumpkins (which is how I do), or you can use the canned pumpkin purée.  When you're at the grocery store make sure it's the purée you're buying, not the prepared pumpkin stuff (which already has sugar and spices added).

How to do it the good ol fashioned way:

2 medium sized pie pumpkins
Cinnamon
Nutmeg
Ginger 
Ground Cloves

Cut the top off the pumpkins like you were going to carve it for Halloween. Gut the seeds and stringy guts stuff and toss out.  Place the pumpkins as-is onto a baking sheet and sprinkle with your assorted spices along the inside walls and a bit into the bottom just to cover lightly. With the nutmeg and cloves, make sure to use a pretty scant amount, as it's quite a strong flavour. Bake at 350º for about an hour.  Once the pumpkins are done and soft, scoop out the innards right off of the skin into a blender.  Purée until just smooth. This yields enough for 2 pies, or 1 pie and some other creative pumpkin concoction.


Dairy Free Pumpkin Pie:


3 large eggs
2 cups pumpkin
1/2 cup thick coconut milk (Grace coconut milk is amazing for   this)
1/2 cup brown sugar

If you opted for the canned pumpkin you'll need these as well:

1 TSP ground cinnamon
1/2 TSP ground ginger
1/8 TSP ground nutmeg
1/8 TSP ground cloves

Preheat the oven to 350º.  Beat the eggs for just a few seconds, enough to be just broken up. Add in the pumpkin, coconut milk, sugar, and spices if you're using the canned pumpkin.  Beat again until smooth and blended, maybe just another 30 seconds or so.  Pour the mixture into an unbaked pie crust, either home-made or store bought.  Bake for about 45 minutes, if the filling is still liquidy bake for another 5-10 minutes keeping a close eye on the crust.  If the crust starts to brown too quickly, take a fairly long sheet of tinfoil and cut a hole into the middle.  Cover the pie with the tinfoil, making sure to keep the hole in the centre of the pie.  Let the pie stand for 10 minutes before cutting.