Classic Pumpkin Pie with non-dairy variation

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For one (two) pie(s):

mix together

2 (4) eggs

1 15 (29) oz can of solid pack pumpkin (or 2(4) cups pumpkin puree)

3/4 (1 1/2) c sugar

1(2) tsp cinnamon

1/2 (1) tsp ginger

1/4 (1.2) tsp cloves

1 (2) 12 oz can evaporated milk (not sweetened condensed)

Beat well, pour into an unbaked pie crust (9 inch). Bake at 425 F for 15 minutes, reduce temperature to 350 F and bake 40-50 more minutes until done (or a knife put into middle comes out clean).


For non-dairy variation, substitute a can of coconut milk for the evaporated milk. 1/4 cup maple syrup can be substituted for the sugar.

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