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