Pumpkin Pie

This is a must every year at our house.  First, I will give you the basic recipe that I use… this particular photo is one I took from our family reunion cookbook I put together a few years ago.  We self published it through a local printing company and sold them to raise money to pay for the facility we were staying in that year.

Here is the recipe…

Now, let me tell you how I make it dairy free…. I substitute coconut milk and coconut cream for the milk in the recipe.  It works out to about 3/4 cup coconut milk and 3/4 cup coconut cream to make it rich.  If it turns out a little too runny just add less and if it is too thick just add more.

The second alteration I sometimes make with this one is to substitute mashed sweet potato for the pumpkin to make a sweet potato pie instead.  I am a huge fan of the sweet potato pie.

You can use a premade “pumpkin spice” mix but I like measuring mine out one spice at a time.  I have been known to add cardamom sometimes, too… usually in place of clove and cinnamon.

I have not figured out how to make it egg free and still have the same consistency.  I don’t have issues with eggs so I have not really tried all that much.  LOL

I also prefer to use fresh pumpkin to canned pumpkin.  The photo above is one my daughter made with white pumpkin one year and it was amazing!

Do you have a pie that is a must every year for your festivities?

Do you prefer pumpkin or sweet potato?  …. or maybe something completely different?

Here are links to a few other favorites I have shared here on the blog…

Pie Crust 101

Buttermilk Pie

Pecan Pie

Harvest Pie