As Thanksgiving approached my son asked me to make him a pumpkin pie. After some experimenting, I came up with a recipe that had the right balance of flavor and consistency. The crust can easily be replaced with one that is gluten free to make this pie perfect for all with food allergies.
I cheated and used Pillsbury pre made crust as it is dairy free and guaranteed good. You can easily substitute it for a homemade gluten free crust.
1/2 cup white sugar
1/4 cup dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla
1 1/4 sodelicious dairy free coconut milk coffee creamer
Preheat an oven to 425 degrees F (220 degrees C).
Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.