Ronnie's Notes
Years ago I gave up trying to cook everything the day before Thanksgiving. I do as much as I can well ahead of time and really, no one knows the mashed potatoes and stuffing have been sitting in my fridge for a couple of days. Or if they did, no one cares. So last weekend I started my holiday cooking. Here's one of the desserts - a dairy-free pumpkin pie. It's going right into the freezer.
DAIRY-FREE PUMPKIN PIE
Instructions
Preheat the oven to 425 degrees.
Beat the pumpkin, sugar and brown sugar with a whisk or electric beater set at medium for a minute or until well blended.
Beat in the eggs, one at a time.
Stir in the coconut milk, add the cinnamon, nutmeg, ginger and salt and beat ingredients for a minute or until well blended.
Pour into the pie crust.
Bake for .
Reduce the temperature to 350 degrees and bake for another or until set.
Remove from the oven and let cool. 0 notes