Dairy-free/sugar-free Pumpkin Pie

Prep Time:

5 min

Cook Time:

55 min

Ingredients:

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)

Directions:

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.

Notes:

We used 3 cups non- dairy milk ( Oatly full fat oat milk) and boiled it down to get 2 cups ( evaporated) oat milk.