This year, Thanksgiving was a little harder to plan for because it had to be dairy-free in order to accommodate my new restriction (because of Kareena’s sensitivity). I was mostly worried about dessert! Luckily, I found a very easy way to make pumpkin pie with coconut milk from https://joyfoodsunshine.com/dairy-free-pumpkin-pie/
I didn’t have the time or energy to make the crust, so I substituted it with a graham cracker crust and it was so delicious!
This recipe is NOT VEGAN because it includes eggs, but it doesn’t include any milk.
WARNING: This pie is so good, you will demolish it! I got zero pictures of the pie because we ate it all. NO JOKE
INGREDIENTS:
1 15oz can of pumpkin
1 can of coconut milk (the cooking kind not the drinking kind)
3/4 cup light brown sugar
1 1/2 tsp pumpkin pie spice
1 tsp cinnamon
3 eggs
1/2 tsp sea salt
1 tsp vanilla
1 pre-made 6 oz graham cracker crust (I got mine at Aldi)
Directions:
PREHEAT OVEN TO 350 degrees
Mix ALL (except for crust OBVI) ingredients together until smooth. Pour into the crust to the top! Carefully transport it to the oven and bake for 50 minutes. It is still “jiggly” when done, but a toothpick through the center should come out clean. Let it cool for approximately 2 hours before transferring to the fridge.
ENJOY!
Adapted and Inspired by Joy Food Sunshine https://joyfoodsunshine.com/dairy-free-pumpkin-pie/
