½ cup brown sugar, firmly packed
¼ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg or allspice
¼ teaspoon ground cloves
½ teaspoon salt
2 large eggs
1 15-ounce can pumpkin puree
1 teaspoon vanilla extract
1 cup unsweetened coconut milk (not low fat)
1 9" unbaked pie shell
Preheat oven to 425°F.
Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350°F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
Allow the pie to cool on a wire rack, away from dogs and mice, for 2 hours (Be patient! This is important). Refrigerate until ready to serve.
Credit goes to Alisa Marie Fleming for this recipe. See her recipe for Dairy-Free Soy-Free Pumpkin Pie at her web site Go Dairy Free. Also, for lots more terrific dairy-free recipes, consider her book, also entitled Go Dairy Free.
This is the coconut milk I like to use in this pie, available at Kroger. Don't choose a low-fat milk. The recipe needs the fat.
