Our family loves pumpkin pie. This recipe still has dairy in it as we use evaporated milk. I’ve read some blog posts that use coconut cream so I will be trying that to see if tastes as good. Initially it was important for me to create this recipe gluten-free and sugar-free (except for the natural sugar in the pumpkin) for level 4. Eventually, I’ll work to make it dairy-free and will update the recipe when I do.
1 recipe gluten-free pie crust
1 29 oz can of pumpkin mix (make sure nothing is added to it) or you can make your own pumpkin mix from fresh pumpkins here
3 cups evaporated milk
1 cup Swerve granulated sugar
4 large pasteurized eggs
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
Make pie crust according to recipe. Preheat oven to 425°.
Mix all dry ingredients in a medium bowl. Beat eggs in a large bowl and stir in pumpkin and dry ingredients. Gradually stir in milk. Pour into pie shells. Bake at 425° for 15 minutes. Reduce temperature to 350° for 35-35 minutes or until knife