Dairy-Free Pumpkin Pie Filling

photos by Sonia Barkat

It’s just not autumn without some pumpkin pie! Since my sister is dairy-free, we’ve settled on the following recipe (it’s a slight alteration of the one featured on back of the pumpkin puree we use.) It’s just sweet enough, while not being too much, and captures the texture and taste of a regular pumpkin filling—if you weren’t in the know, you’d think there was regular condensed milk!

In one bowl, add:

1 15-ounce can Farmer’s Market Organic Pumpkin Puree

3/4 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/4 tsp cloves

1/2 tsp sea salt

Shy 2/3 cup sugar (about half of it being dark brown sugar)

15-ounce can of coconut milk, primarily just the creamy part (not the watery part~ save that in your fridge for something else. An easy use could be a Thai curry!)

2 eggs, beaten

Mix until thoroughly combined.

Pour into ramekins (or a crust, though in that case baking time will differ).

Bake 30-40 minutes at 325°, or until knife comes out clean.

Enjoy!

*obviously photo includes whipped cream, which is from my personal serving! But if your local stores have what’s needed, you can buy dairy-free whipped cream (though store bought is often too sweet), or make your own using a non-dairy heavy whipping cream [if we find a good one we’ll add an update.] That way all can enjoy a delicious topping! Which is fun to further garnish with a sprinkle of cinnamon.

Our regular whipped cream recipe includes:

1 pint carton organic heavy whipping cream
1 slightly-overfilled tablespoon confectionary sugar
1 tsp vanilla

Combine in a pot and use hand beater until it reaches whipped-cream consistency.

Dairy-Free Pumpkin Pie Filling

 

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Ingredients

• 1 15-ounce can Farmer's Market Organic Pumpkin Puree
• ¾ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp cloves
• ½ tsp sea salt
• Shy ⅔ cup sugar (50/50 white & dark brown)
• 15-ounce can of coconut milk
• 2 eggs

Instructions

1. For the sugar measurement, use half white sugar & half dark brown.
2. Eggs are beaten before added.
3. When adding coconut milk, use primarily only the creamy part, not the watery part.
4. Add all ingredients into a single bowl.
5. Mix until thoroughly combined.
6. Pour into ramekins (or a crust, which will alter bake time).
7. Bake 30-40 minutes at 325°, or until knife comes out clean.

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