© 2016 by TMGF Productions, LLC  All Rights Reserved.

Pumpkin Pie

November 18, 2016



After the stuffing of the bird, and stuffing of faces, pumpkin pie seals the meal!  Be sure to note the dairy-free options below!



1/4 cup Honey

1 TBSP ground cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves

2 large eggs

1 can (15 oz.) 100% Pure Pumpkin

1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk* Dairy free option below 

1 Gluten free Kinnikinnick Pie crusts (2 - 8" unbaked pie shell)



Mix cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in honey, pumpkin, vanilla and sugar-spice mixture. Gradually stir in evaporated milk.


POUR into both pie shells evenly.


BAKE in preheated 425° F oven for 10 minutes. Reduce temperature to 350° F; bake for 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.



*Dairy - Free Alternative:

1 1/4 cup coconut milk


Thinned Coconut Milk: Allow a can of full fat coconut milk to settle (about 1/2 hour). The coconut cream will rise to the top and can easily be skimmed off. The thinner liquid can be substituted using a 1:1 ratio for evaporated milk. Reserve the thick cream to use as a cream substItute. Place the thick cream in tub-o-ware & store in the refrigerator for 24 hours.

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