Pumpkin pie is my favorite, but it’s a struggle when you’re dairy free. This recipe is great and we have organic canned pumpkin and gluten free ready made pie crusts at the store!
INGREDIENTS:
3 large eggs
15 oz can pumpkin puree (or 2 cups fresh pumpkin puree)
1 cup full fat coconut milk*
1 tsp vanilla extract
¾ cup light brown sugar
½ tsp sea salt
1 tsp ground cinnamon
1 ½ tsp pumpkin pie spice