Dairy Free Pumpkin Pie
Dairy Free Pumpkin Pie – Rich and creamy pumpkin pie. You won’t even know that it is dairy free!
- 2 cans pumpkin
- 1 1/2 cup sugar
- 4 eggs
- 4 1/2 teaspoons pumpkin pie spice
- 2 cups dairy free Califia Farms Dairy Free Better Half
- 1 homemade deep dish pie crust, single recipe – or store bought
In a large mixing bowl, add pumpkin, sugar, pumpkin pie spice, Califia Farms “Better Half.” Whisk to combine.
On a parchment lined baking sheet, pour the filling into a prepared pie crust. Bake 425 degrees for 15 minutes. Lower the heat to 350 degrees for about an hour. Remove pie from the oven when filling is a little jiggly in the middle. Do not overcook it because it will crack.
Cool and serve with whipped cream or ice cream. Enjoy!
- If you are using a standard pie pan, reduce the filling by half.
- Emile Henry Pie Dish