As Seen On Bloom TV

Dairy Free Pumpkin Pie

Modified from Libby’s Pumpkin Pie Recipe

1 can pumpkin puree                                                                      1 C Light coconut milk

2 eggs                                                ½- 3/4 C monk fruit sweetener or coconut sugar*

2t pumpkin pie spice                                                                      ½ t sal

9-inch pie shell of choice

  1. Preheat oven to 425 degrees.
  2. In large mixing bowl, mix pumpkin, eggs, salt,  and pie spice.
  3. Add milk and sugar. Mix well.
  4. Pour into defrosted, uncooked pie shell.
  5. Place on lined cookie sheet to prevent any mess if spilled. Bake 15 minutes, then reduce oven to 350 and bake 35-40 minutes.
  6. Remove from oven, cool completely before refrigerating. DO NOT try to taste when hot from oven, you WILL BURN YOURSELF.
  7. If you use maple syrup, reduce milk by ¼ -for example use ½ C maple syrup, use ¾ C milk. Increase both cooking times- 20 minutes at 425 degrees and 40-45 minutes at 350 degrees
  8. You may use whatever sweetener you like.
  9. We are using lite coconut milk in place of evaporated milk. Evaporated milk has 60% of its water removed, making it creamier but not fattier. That is why the lite coconut milk is being used.  You may use other non-dairy substitutes, but they will increase the cooking time due to the extra moisture in them.

                                                

                                                  

                

           

           

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