Pumpkin Pie Recipe

My sister-in-law adapted the traditional Libby's Pumpkin Pie recipe to be dairy free and it's even better than the original!

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) Libby's Pure Pumpkin (I substituted fresh, cooked Fairytale Pumpkin)

1 can (12 fl. oz.) Evaporated Milk (substitute 1 can of coconut milk)

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir pumpkin into sugar and spice mixture. Gradually stir in coconut milk.

Note: If you're using fresh pumpkin, you may need to let some of the water drain out after you puree it using a cheese cloth or a extra-fine strainer. Otherwise the pie may be a bit soupy and will need to bake a lot longer.

POUR into pie shell.

Note: Most pre-made pie shells contain dairy, so you're better off making one from scratch using vegetable shortening. I haven't found a favorite pie crust recipe yet, but I'll keep trying. All for the sake of research!

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

You can try serving it with the Swedish Cream rather than whipping cream.