Amy's Recipes

• dough for 1 layer pie crust
• 3 eggs
• 1 15 oz can pumpkin puree (or 2 cups fresh pumpkin puree)
• 1 c coconut milk (or a mix of 3 parts cream and 2 parts water)
• 1 t vanilla
• ¾ c sugar (or brown sugar)
• ½ tsp salt
• 1 tsp cinnamon
• 1 ½ tsp pumpkin pie spice (=3:1:1:1 cinnamon, nutmeg, cloves, allspice)

• Roll out pie crust dough and place in pie pan
• In a large bowl, beat the eggs. 
• Whisk in the pumpkin, coconut milk and vanilla extract to combine.
• Add sugar, salt, cinnamon and pumpkin pie spice and mix to combine.

• Preheat oven to 425 degrees F.
• Pour the filling into the unbaked pie crust.
• Bake for 15 minutes at 425 degrees F, reduce to 350 degrees F and bake for 50 to 60 minutes, or until a knife inserted comes out clean. 
• Let cool before serving.

Adapted from https://joyfoodsunshine.com/dairy-free-pumpkin-pie/