It's not Thanksgiving until tomorrow but my boyfriend and I had it a day early, so it was more like Pre-Thanksgiving for us. The reason being that I wont be home for turkey day so I didn't want him to miss out. It was a small one for us, and first. So it was special. :)
I made his and my favorite. Pumpkin Pie! Now he's allergic to dairy so I made him this recipe, that I also made for him 2 years ago. This recipe calls for eggs, but eggs aren't a dairy product. It's an animal byproduct. Which, if your interested you can find out more here!
This pie is absolutely delicious! It will make you go back for seconds! If you don't like pumpkin pie, then that's okay cause there's other pies out that like apple. I didn't make my own pie crust for this recipe. I was too busy to actually make one. So I used a frozen pie crust (unbaked) that you can find at your local food stores.
There's so many things that I'm thankful for this year. This piece of pie is one! Happy Holidays!
Makes one 9-inch pie
1/2 Cup Brown Sugar, firmly packed
1/4 Cup White Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg or Allspice
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Salt
2 Large Eggs
1 15-ounce Can Pumpkin Puree
1 Teaspoon Vanilla Extract
1 Cup Regular Canned Coconut Milk
1 Unbaked Pie Shell
Preheat your oven to 425ºF.
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 350ºF 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 for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.