Years ago I gave up trying to cook everything the day before Thanksgiving. I do as much as I can well ahead of time and really, no one knows the mashed potatoes and stuffing have been sitting in my fridge for a couple of days. Or if they did, no one cares. So last weekend I started my holiday cooking. Here's one of the desserts - a dairy-free pumpkin pie. It's going right into the freezer.
DAIRY-FREE PUMPKIN PIE
1-3/4 cups mashed pumpkin (not pumpkin pie mix) (one 15 ounce can)
1/2 cup sugar
1/4 cup dark brown sugar
3 large eggs
1-1/2 cups coconut milk
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 9-inch unbaked dairy-free pie crust
Preheat the oven to 425 degrees. Beat the pumpkin, sugar and brown sugar with a whisk or electric beater set at medium for a minute or until well blended. Beat in the eggs, one at a time. Stir in the coconut milk, add the cinnamon, nutmeg, ginger and salt and beat ingredients for a minute or until well blended. Pour into the pie crust. Bake for 15 minutes. Reduce the temperature to 350 degrees and bake for another 40-45 minutes or until set. Remove from the oven and let cool.
Makes one pie serving 8-10 people
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