Dairy-free/sugar-free Pumpkin Pie
This is a healthier, dairy-free and sugar-free version of a traditional pumpkin pie.
1 15 oz. can pumpkin purée
3/4 tsp. Ground cinnamon
1/2 tsp. Ground nutmeg
1/4 tsp. Ground ginger
1/4 tsp. Ground cloves
1/2 tsp. Sea salt
1/2 cup sugar substitute (stevia, monk fruit sweetener etc.)
1 12 oz. can non-dairy evaporated milk
2 eggs, slightly beaten
1 9” deep dish pie shell
Dairy-free whipped cream for topping ( optional)
Mix pumpkin purée, sugar-free sweetener ( monk fruit sweetener etc.) and spices together in a large bowl.
Add remaining ingredients to the bowl. Mix slowly until thoroughly mixed.
Pour into pie shell.
Bake at 425 F for 15 minutes, then reduce temperature to 350 F for an additional 35-40 minutes.
Thoroughly cool pie and slice. Serve topped with whipped cream.
We used 3 cups non- dairy milk ( Oatly full fat oat milk) and boiled it down to get 2 cups ( evaporated) oat milk.