Dairy-Free Pumpkin Pie Filling ~ posted by Jolee

Here is a recipe:
3 eggs beaten
1 cup nut, soy or coconut milk
3/4 cup honey
2 cups prepared pumpkin
2tsp cinnamon
1tsp nutmeg
1/2 tsp ground cloves
All ingredients should be mixed thoroughly. Pour into a large pan or two smaller ones. Bake at 375 until a knife comes out clean.
If you want you can make a crust by grinding up some nuts, adding some honey, butter, and vanilla. Pat this into the pan and bake at 325 until it just starts to brown. Then pour in the filling and bake at 325 until the pie is done. Watch it carefully as the nut crust can tend to get too brown. Good luck!

Advertisements

3 thoughts on “Dairy-Free Pumpkin Pie Filling ~ posted by Jolee

  1. Thanks for the great recipe but why on earth would you not leave an estiamte for how long to bake it?! I babysat the pie for what seemed like forever!

  2. Looks wonderful!! We substitute butter for dairy-free butter available at our local health food store. It tastes great and performs well, too. I can’t wait to try this…haven’t had pumpkin pie in years due to my allergies. Thanks for the recipe!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s