This easy recipe for pumpkin pie ditches the nasty evaporated milk and uses a far healthier option that results in a dairy-free dessert that all can enjoy.
The best way to bake a pumpkin is to first, cut it in half, then remove the seeds and bake, skin side up, in a glass pan filled with 1 inch of filtered water at 400F for one hour). Scoop out the thoroughly softened pumpkin and puree in a food processor. Do this a few days in advance and store in the refrigerator, so making the pie on Thanksgiving morning is a 5-minute snap. Make enough so that you already have enough pumpkin puree for Christmas too. Freeze in 1 pint or quart containers for easy thawing/baking later.
Here's a video on how to make pumpkin puree if you are a more visual learner.
Whip together pumpkin puree, sugar, coconut milk and spices in a large, glass bowl with a whisk. Add lightly beaten eggs. Mix until just combined.
Pour into 2 standard pie crust shells.
Bake in a 375 F/ 190 C oven for about 50 minutes or until a knife inserted in the middle comes out clean.
Cool. Serve with homemade whipped cream or enjoy on it's own.
To source the best, most flavorful pumpkin, check your local Farmer's Markets. Pumpkin is a Fall crop and you can get one fresh from the field if you just ask. Any variety will do. Really. Don't get hung up on the color or type of pumpkin. They all work fine in my experience.
Whole coconut milk is a wonderful, healthy stand-in for evaporated milk. Your pie will NOT taste coconut-y at all. Use only the thick white portion of the coconut milk and not the coconut water.
1/3 - 1/2 cup sugar and 4-6 drops of stevia may be substituted to make a lower sugar recipe if desired.