Pumpkin Pie (Dairy-Free)

Ingredients

1 (15 oz) can pure pumpkin
1 (11.6 oz) can sweetened condensed coconut milk
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
4 whole eggs
1 egg white
1 TBS brown sugar (light or dark)
3/4 tsp kosher salt (or 1/2 tsp table salt)
1 (9 inch) unbaked pie crust (find in freezer section)

This easy pumpkin pie can be whisked together in under 10 minutes before popping it in the oven. And it’s dairy-free! You will find unbaked pie crusts in your supermarket’s freezer section. Don’t thaw the crust out, but rather pour the mixture straight into the frozen pie crust right before baking.

Time

10 min: assembly
40 min: baking

Yield

One 9" pie

Time

Yield

Directions

Preheat 350° F oven
In a medium bowl, whisk together all ingredients (except the pie crust!) until smooth.
Put pie crust on sheet pan and pour mixture into it. Depending on brand of pie crust and how large your eggs are, you may have a bit of mixture left over.
Bake for 40 minutes or until a knife inserted 1 inch from crust comes out clean. The pie may puff up a bit. Don't worry! It will settle back down as it cools.
Let cool for 1 hour. Garnish as desired. Store leftovers in fridge up to one week.