Dairy Free ‘Pumpkin’ Pie - Indiana Connection
Dairy-free and delicious, this Pumpkin Pie uses kabocha squash and coconut milk. Perfect for pie lovers with dietary restrictions!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.indianaconnection.org.
Ingredients
- 4 eggs
- 3 cups kabocha squash (prepare by baking, cooling and pureering)
- 2 cups brown sugar, packed
- 2 T. flour
- 1 t. salt
- 2 t. cinnamon
- 1 t. nutmeg
- 1 t. ginger
- ½ t. cloves
- 2 (12.2 oz) cans evaporated coconut milk
- 2-3 unbaked pie shells
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