Dairy Free Pumpkin Pie

Fall is here and that means pumpkin pie to my guys. I spent a lot of time last fall getting this right and with the cookie crust this is a success.

Dairy Free Pumpkin Pie

3/4 C granulated sugar

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ginger

1/4 tsp cloves

2 large eggs

1 15 oz. can pumpkin, or 1 1/2 C fresh pumpkin

1 can coconut milk, warmed and blended with 1/8 C dried coconut cream

1 cookie pie crust

Preheat oven to 425. Mix together sugar and spices. In a separate bowl beat the eggs. Add pumpkin and mix thoroughly. Gradually stir in coconut milk. Pour in pie shell. bake at 425 for 15 minutes then reduce the heat and bake at 350 40-45 minutes or until a knife inserted in the center comes out clean. Cool completely on a cooling rack. Refrigerate if not serving immediately. My kids like it cold best anyway. Enjoy.