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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