DF GF pumpkin pie, sweetened condensed milk - dairy free FB group

heysoniacooking

Pumpkin Pie DF/GF

subheading: Ingredients:

1 15 oz can pumpkin

1 can sweetened condensed coconut milk (or homemade*)

2 large eggs

1tsp vanilla extract

⅓ cup brown sugar

1 tsp cinnamon

2 tsp pumpkin pie spice

½ tsp salt

1 premade or homemade pie crust of choice, gluten free if needed

Optional: coconut whipped cream, for topping

subheading: Instructions:

Heat Oven to 425 degrees fahrenheit. Whisk pumpkin, extract, sugar, milk, eggs, spices, and salt in a medium bowl until smooth. Pour into the crust.

Bake for 15 minutes. Reduce oven temp to 350 degrees fahrenheit and bake an additional 35 to 40 minutes. Cool, then garnish as desired.

Homemade sweetened condensed coconut milk recipe, see notes

Homemade sweetened condensed coconut milk recipe from detoxinista.com/sweetened-condensed-coconut-milk/

Ingredients:

1 14 oz can of full fat coconut milk

¼ cup honey or pure maple syrup (use maple syrup if using for pumpkin pie)

Instructions:

Pour coconut milk into a small saucepan. Heat over medium-high heat until boiling, about 5 minutes, whisking regularly. Watch closely so it doesn't boil over.

Reduce the heat, bringing the coconut milk to a simmer, then add the sweetener, whisking until it’s completely dissolved.

Simmer for 30 to 45 minutes (I did 50) or until liquid is reduced by half.

Remove from the heat, and allow to cool completely before using in a recipe. Can store for up to a week in the fridge.

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