Pumpkin Pie Sans Milk

A dairy-free pumpkin pie filling. Does contain eggs and coconut.


4 eggs, beaten
14 oz can pumpkin or equiv. fresh pumpkin
14 oz can coconut milk or equiv. fresh
1/4 tsp salt
3/4 cup brown sugar
3 tsp pumpkin pie spices (cinnamon, nutmeg, ginger, allspice, cloves)
9 inch unbaked pie shell


Mix all ingredients well, and pour into pie shell. Bake at 410 degrees for 15 minutes, then reduce the heat to 350 and continue baking for 45 minutes, or until filling is set. The surface of this pie will crack when cooked, and as soon as I figure out how to prevent that, I will let you know. :)

See other recipes submitted by Emily Groff