Growing up dessert was a cold orange, but after I started traveling I developed a sweet tooth! And in November how can we resist Pumpkin Pie?
Every Saturday I’m posting your favorite desserts so please email them to me at Monique@moniquealvarezenterprises.com
Dairy-Free Pumpkin Pie (LaDonna Loehrke of New Salem, North Dakota)
1/2 cup evaporated cane juice crystals
2 1/2 Tablespoons organic cornstarch
2 – 2 1/2 teaspoons Pumpkin Pie Spice (depending on how spicy you like it)
1/4 teaspoon salt
2 farm fresh eggs, lightly beaten
15 ounces organic pumpkin puree
1 cup So Delicious Coconut Milk Beverage or creamer (or Silk brand)
1 teaspoon vanilla
Preheat oven to 325 degrees.
Mix all ingredients together and pour into 9 -inch glass greased pie plate. (I use non-hydrogented oil for this.)
Bake for 50-55 minutes and cool on counter for 15 minutes and then place in refrigerator to cool completely before serving.
*If you like a little topping on it try Tru-Whip which is gluten-free and found in the organic freezer section at select stores.)
Remember to send your favorite recipes to Monique@moniquealvarezenterprises.com I’ll feature one savory recipe on Fridays and one dessert on Saturdays.
Bon Appetit and be sure to let me know how you liked it in the comments below.
p.s. If there are typos, spelling or grammar mistakes in this post don’t worry about. Those are the kinds of things I’ve worried about for FAR too long. It’s time to just get it out and who cares if it’s not perfect, it’s from the heart!