Get a gluten/dairy free pie crust. Next time I buy it, I’ll make a post of my recommendations and include the crust I use.
Mix 2 cups of pumpkin puree
1/2 cup sugar
Pumpkin pie spices (nutmeg, ginger and cinnamon)
1 cup milk- I use Silk soy or almond sweetened vanilla
Mix it all and pour it in one crust.
Bake at 350 until it’s done and I personally use coconut whipped topping on top.
This is grabbed off my other blog but it’s one I’ve been drinking lately and with all the pumpkin spice madness, I figure now’s as good a time as any.
This does contain a lot of coconut, but sub coconut out for any random milk sub.
Mix 2 spoons of pureed pumpkin (or canned pumpkin) with 2 spoons of sugar, sprinkle of cinnamon and nutmeg to flavor and pour in coconut milk
Spoon coconut whipped topping and sprinkle nutmeg and cinnamon on top.