Dairy Free Pumpkin Pie
I’ve recently been using more coconut milk in my diet, and was excited to see this recipe for pumpkin pie, from foodie blog Eat This!. This recipe replaces the evaporated (or condensed) milk with coconut milk to make a dairy-free alternative. While coconut milk has a lot of fat, they are medium-chain fatty acids, which aren’t as bad for you as the saturated variety that’s in dairy and meat. Don’t look at coconut milk as a “health food” exactly, but rather simply a great alternative to milk. And that’s a godsend if you’re lactose intolerant!
Dairy Free Pumpkin Pie
Ingredients
3/4 c. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) pumpkin puree
1 can coconut milk
1 unbaked 9-inch pie shellDirections
Preheat overn to 425 degrees.
Beat eggs in large bowl. Stir in pumpkin, sugar, cinnamon, salt, ginger, and cloves. Gradually add coconut milk while stirring.
Pour into pie shell. Bake for 15 minutes at 425 degrees, then lower temperature to 350 degrees and bake for 40 to 50 minutes or until a knife inserted into the center comes out clean.
Cool on wire rack for 2 hours.
Read more at Eat This!.
