|S.A.F.E. Recipe for Dairy-free, Egg-Free, Nut-Free Pumpkin Pie|
*Dairy-free, Egg-free, Nut-free
2 cups canned pumpkin (one can)
¾ cup brown sugar
1 ½ cups condensed* vanilla flavored alternative milk (such as coconut, rice or soy)
6 Tablespoons cornstarch
½ tsp salt
¼ tsp ground cloves
½ tsp nutmeg
½ tsp cinnamon
1 pie crust, safe for your allergy set
Preheat oven to 375 degrees F. In a medium saucepan combine all ingredients. Cook over medium heat until mixture begins to thicken, stirring constantly. Pour into pie crust. Bake 30 to 40 minutes until firm.
*to condense the alternative milk, take 3 cups and simmer over medium heat until reduced by half.
I chose to use coconut milk and condensed it. It takes a while.. continually stir and don't let it boil or yo will end up with a film on it. Make it a little in advance so you're ready for it. It gave the pumpkin pie a delicious taste.
Also surprising, was how well the body of the pie thickened. Letting it cool afterwards will allow it time to really set up like pumpkin pie should.
I used the egg-free, nut-free, dairy-free, refrigerated Pillsbury Pie Crust I had on hand, and was ready to go in NO time!
To top it off? I used the egg-free, nut-free, dairy-free Rich Whip Whipped Cream I had waiting to be whipped up.
I'm not even a pumpkin pie fan, and I like this one.
My daughter couldn't get enough! Need I say more?