Dairy Free Pumpkin Pie
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Prep time
0 mins
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Cook time
0 mins
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Total time
0 mins
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Ingredients
2 large eggs
398 ml pumpkin puree
1 cup brown sugar
1 tsp cinnamon
¼ tsp cloves
1 cup milk replacement (rice milk, soy milk, potato milk or almond milk)
1 package Kinnikinnick Pie Crusts - require 1 crust only (390 g)
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Directions
Pie Filling
- Beat eggs slightly in a bowl. Add pumpkin, sugar, cinnamon, and cloves. Mix until combined.
- Slowly add milk replacement, mix until combined. Set aside.
Pie
- Preheat oven to 400°F (204°C). Place rack in the middle of oven.
- Pie crust base - Thaw 1 pie crust in foil for 30 minutes. Peirce with a fork to avoid air pockets.
- Pour filling into pie crust. Place filled pie crust on baking tray.
- Bake in preheated oven on middle rack for 15 minutes.
- Reduce oven temperature to 350°F (176°C) and continue baking for 30 - 35 additional minutes.
Yields 1 (9") pie
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