Last year I made a pumpkin pie out of Silk Very Vanilla Soymilk, but this year I was much more impressed with how it turned out using full fat coconut milk. I made it sugar free as well, using Splenda, although I would recommend using Stevia instead--it's much better for you! Or try making it with Agave syrup. I'm going to try that next time.
I loved how the color turned out--it's looks like it's made with regular milk but it's a bit lighter, unlike the soy milk which makes it darker. And the full fat canned coconut milk has the same consistency as cream so I only needed two eggs. I also used organic pumpkin-go me! Tastes delicious!
1 refrigerated pie crust
3/4 cup sweetner (white sugar, stevia, Splenda, or Agave syrup)
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 large eggs
15oz can pumpkin
12 oz full fat canned coconut milk, shaken
Directions:1. Preheat oven to 425 degrees Fahrenheit.
2. Mold the pie crust into a pie dish and fold excess dough under the edges. Poke holes in the bottom so your beautiful crust doesn't shrink like mine did! (Oops)
3. Mix sugar, salt, and spices in a small bowl until thoroughly blended.
4. In a large bowl, beat eggs. Stir in the pumpkin and then the sugar and spice mixture.
5. Gradually add full fat coconut milk and stir until completely blended. Pour into pie crust.
6. Bake for 15 minutes to set, then lower the temperature to 350 degrees Fahrenheit and bake for 40 minutes. To check if the pie is done, stick a knife through the middle and see if it comes up clean. If there is a layer of pumpkin on it, you may need to bake for an additional 5-10 minutes.