1pie crustremove from the refrigerator 10 minutes before using
3large eggs
1cuplight brown sugarpacked
1 1/2tablespoonscornstarch
1 1/2teaspoonsground cinnamon
1/2teaspoonground ginger
1/2teaspoonsalt
1/8teaspoonground cloves
1/8teaspoonnutmeg
15ozpumpkin pureeor 2 cups fresh pumpkin puree
1cupdairy free heavy creamwe use country crock plant cream
Instructions
Pie Crust
Prepare the dough in a 9-inch pie pan at least 1 1/2 inches deep, or use an already prepared pie crust. Ensure it's dairy free if needed for allergens.
Parkbake pie crust: Preheat oven to 375 degrees F. Line the inside of the pie crust with parchment paper and then fill two-thirds of the way with pie weights. Bake the crust for 10-15 minutes in a preheated 375 degrees F oven. Use oven mitts to remove the pie from the oven, and then carefully lift and remove the parchment paper with weights. Bake for another 5-7 minutes and then fill and use as desired.
Pumpkin Pie Filling
Beat the eggs in a large bowl, then whisk in the brown sugar, cornstarch, salt, cinnamon, ground ginger, cloves, and vanilla. Then add the pumpkin puree and dairy free heavy cream and mix until combined.
Pour the pumpkin pie filling into the prepared pie crust, about 3/4 of the way full leaving some of the pie crust exposed on the edges. You will have extra pie filling, which you can fill into mini pie molds to bake.Tap on the counter to remove any air bubbles. Cover the parameter of the pie crust with foil to prevent burning.
Bake at 375 degrees F for 55-60 minutes. The pie is done when the center is just about set but still slightly wobbly. Don't panic as it will have risen, but will fall once cooled.
Allow the pie to cool on a wire rack for 2 hours and then serve or refrigerate until you're ready to serve it.