Dairy-Free & Soy-Free Pumpkin Pie (Nut-Free, too!)

'Tis the season for pumpkin pie. I make pumpkin pie at least a couple of times each November. The smell alone gets you in the mood for fall. This is real deal pumpkin pie, the kind that gives you all the good feels when you take the first bite. It's dairy-free, soy-free and nut-free too (just don't decorate it with pecans, like I did, if you're trying to make it nut-free), so you can enjoy it up until the very last bite. No one will know it's allergy-friendly, so you don't even have to mention it. I'm sure they'll be asking you for the recipe!

Pumpkin Pie

Ingredients:

• 1/2 Cup Brown Sugar, firmly packed

• 1/4 Cup White Sugar

• 1 Teaspoon Ground Cinnamon

• 1/2 Teaspoon Ground Ginger

• 1/4 Teaspoon Ground Nutmeg or Allspice

• 1/4 Teaspoon Ground Cloves

• 1/2 Teaspoon Salt

• 2 Large Eggs

• 15 oz. of pumpkin puree (a little shy of 2 cups) — I like to use Happy Belly Organic Pumpkin Puree

• 1 Teaspoon Vanilla Extract

• 1 Cup Regular Coconut Milk (I like So Delicious Coconut Milk)

• 1 Wholly Wholesome Organic Traditional 9″ frozen pie shell

Directions:

• Preheat your oven to 425ºF.

• Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

• Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.

• Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). 

• Serve or refrigerate until ready to serve.

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#DairyFree #SoyFree #PumpkinPie #AllergyFriendly #DairyandSoyFree