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Dairy Free Pumpkin Pie Filling
Author: Aimee from A.K. Kitchen & Nutrition
Ingredients
  • 2 1/2 cups fresh or canned pumpkin
  • 3 eggs + 1 yolk
  • 1/2 cup almond milk (if using coconut, use lite)
  • 1/2 cup organic cane sugar
  • 1/2 tsp sea salt
  • 1/4 tsp sweet ceylon cinnamon
  • 1/4 tsp maca root powder
  • 1 tsp vanilla extract
  • 1 dash ginger
  • 1 dash allspice
  • 1 dash mace
  • 1 dash cloves
  • 2 dash nutmeg
Instructions
  1. Preheat oven to 350 degrees F.

  2. Whisk everything together. Bake with the sides of the pie covered with foil to prevent burning. 

  3. Bake for 35 minutes or until the filling has set but still has some jiggle in the middle. 

  4. Turn the oven off and allow the pie to rest with the oven door slightly open for about half an hour to prevent the center from cracking.

Recipe Notes

I used the Vanilla Bean Espresso granola by Wildway.