The interesting part about this recipe is that it was never really modified to be dairy-free. This is the original pumpkin pie recipe that was handed down from my great-grandmother to me and was probably taught to her by her mother. My Gram always made it for me with water, since I couldn’t have milk and milk alternatives weren’t really a thing back then.
This is a family favorite and usually warrants several pies each holiday. It was one of the first things my baby ate for solid food (thanks to my mom).
(Makes 2 Pies)
Raw Pie Crust (I like Jiffy Pie Crust Mix to make it a little faster)
1 Large Can of Pumpkin (29 ounce) OR two small cans
2 1/4 cup sugar (I like to use raw sugar)
3/4 teaspoon salt
3 Tablespoons flour
1 Tablespoon Pumpkin Pie Spice OR 1 3/4 teaspoon Cinnamon and 1 1/4 teaspoon Allspice
1 1/2 cup milk alternative or 1 1/4 cup water
Preheat oven to 350 degrees.
Prepare the pie crust as directed, roll and place as desired in pie plate.
Blend all other ingredients until smooth and pour into prepared pie crusts.
Bake until “set” which is firm, about 40 min. The middle should not jiggle when shaken gently side to side or look moist, but should not crack either.