One of our consumers asked us to come up with a crustless pumpkin pie recipe. After some hard baking, we came up with this gem. Enjoy!
Ingredients
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 can Farmer's Market Organic Pumpkin
2 eggs
1 5oz can of Evaporated Milk (do not use the entire 12 oz can)
Directions
Preheat oven to 425ºF. Grease a 9" glass pie pan. Combine the sugar, cinnamon, salt, ginger, ground cloves, and pumpkin. Add in the eggs and evaporated milk. Stir until combined. Pour the mixture into the pie pan. Bake at 425º for 15 minutes. Then lower the temperature to 350ºF and bake for another 30 minutes.
Can you substitute the evaporated milk for some other type of non-dairy milk?
Hi Marissa, any non-dairy heavy cream should work. You could try to substitute it with canned coconut milk, but you will want to thicken it slightly with unsweetened gelatin. I’ll keep looking to find a suitable option.