I don't eat dairy, but I absolutely love pumpkin pie. I've tried a lot of different dairy free recipes over the years, and this is the best I've found. It's a new twist on the classic pumpkin pie, and uses coconut milk instead of the condensed milk found in most recipes.
- One 15-oz. can pure pumpkin purée
- 1-1/4 cups unsweetened coconut milk (full fat only, stirred or shaken well before using)
- 3/4 cup packed light brown sugar
- 1 tsp. ground ginger
- 3/4 tsp. ground cinnamon
- 1/2 tsp. table salt
- 1/8 tsp. freshly grated nutmeg
- 4 large eggs, at room temperature
- 2 Tbs. spiced rum, such as Captain Morgan (optional, but it's very good with it)
- 1 prebaked pie crust (there's a good gluten free recipe here)