Dairy-Free Pumpkin Pie Filling
- 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.
Recipe by The 30 Day Food Blog at https://30dayfoodblog.com/2022/10/09/dairy-free-pumpkin-pie-filling/
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