Non-Dairy Pumpkin Pie

Line a 10” deep dish pie plate with pie crust (standard, or gluten-free).  Preheat oven to 425°.


  • 1 qt pumpkin
  • 2 duck eggs (chckn eggs ok if you don’t have ducks)
  • ¾ C honey
  • ½ tsp salt
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 1 tsp cinnamon


  • 1 C Rice Dream or coconut milk

Pour into the crust.  Bake for 15 minutes at 425°, then reduce oven temperature to 350° and bake approximately 75 more minutes, until knife inserted half-way to center of pie comes out clean.

Variation:  Omit the crust and bake the filling in custard cups


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