There are few things better than homemade pumpkin pie. Actually, I love all things pumpkin. My husband dreads every autumn when I go into a pumpkin baking frenzy. There's something so fabulous about this humble orange squash, I just can't help it. This is my mom's pumpkin pie recipe (modified, of course, to be gluten-free and casein-free) and it's the only pumpkin pie I will make - it's the best. The molasses makes the pie dark...if that bothers you, substitute honey instead. I've substituted coconut milk for evaporated milk and happily, there is no hint of coconut taste in the finished pie.
1 1/2 cups pumpkin puree (or 1 15 oz. can solid packed pumpkin)
3/4 cup brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. allspice
2 tbsp. molasses or honey
3 beaten eggs
1 cup lite coconut milk
pie pastry for single crust pie
Combine pumpkin puree through the molasses and stir to combine. Add the eggs and the coconut milk and blend well. Pour into a pie plate lined with pie pastry and bake at 425 degrees for 40 - 45 minutes, or until the center of the pie is set (the center will not jiggle when moved, and sides of the pie are puffy but not cracked). You can check with a butter knife - the knife should come up clean, but a crack will remain in your pie.