There's a million and one ways to make a pumpkin pie but most of them give me the worst stomachache ever. So... I created a fresh pumpkin pie that lactose intolerant folks can enjoy without painful consequences. This recipe is probably easily adaptable for a vegan version if that's somebody's cup of tea.
One deep dish Pie shell
2 cups fresh pumpkin puree
1 Cup almond milk
3 TBS maple syrup (add more if you like)
¾ cup brown sugar
¼ cup granulated sugar (optional)
¼ tsp ground nutmeg
¼ tsp ground cloves
2 tsp ground cinnamon
½ tsp ground ginger
Preheat oven to 350.
Partially bake pie crust for 5 minutes.
Place all filling ingredients in a pot, set on low/medium low and stir until everything is melted and mixed. Pour this into your pie shell and bake for 20 minutes then reduce oven temp to 325 and bake another 30-35 minutes.
*Adjust the spices to suit yourself