I love pumpkin, and love pumpkin pie. But, I want it WITHOUT milk.
So, here's how I make my pumpkin pie.
one can of pumpkin
two roasted pumpkins
1pt. of melted Rice Dream
a tiny pinch of sea salt
spices like powdered ginger, clove and cinnamon (your choice)
Basically, I'm replacing one can of pumpkin to roasted pumpkins, and evaporated milk to melted Rice Dream.
First, I cut the acorn pumpkins in a half and brush-on the melted coconut oil on the cut surface. With seeds still attached, I put the pumpkins on the baking sheet, with the cut surface down. (I prefer to use with my clay pot with a lid. I think the pumpkins comes out evenly roasted, sweet, and fluffy.) Roast them in a oven for 30min., or so. When done, and cooled, dig out the seeds with spoon. Then, dig out the meaty part of the pumpkin, and smash a little. If you like more (chunky) texture of the pumpkin in the pie, don't cream it. Add a can of pumpkin, melted Rice Dream, eggs and spices, and mix all. Pour the mixture in a pie crust, and bake.
This recipe is not very sweet, but full of pumpkin flavor. Add sugar to your liking, if you wish.