Queen Bee Dairy Free Pumpkin Pie
This pie is the most flavorful when eaten the next day.
It's the gelatin that gives this filling a nice firm texture.
One Queen Bee pie crust or French pastry crust, uncooked. Pricked with a fork and brushed with an egg white wash, then placed in refrigerator or freezer. See recipes for details.
1/2 cup white sugar
1/4 cup dark brown sugar
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 (15 ounce) can pumpkin puree
1 Tb instant gelatin
2 Tb oil, grapeseed oil or melted coconut oil are some options
2 large eggs
1 tsp vanilla
1 1/4 cups dairy free milk, I used Hemp milk
Preheat an oven to 425°
Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree and gelatin, then whisk in oil, eggs, vanilla, and non dairy milk in a separate bowl until evenly blended. Add the pumpkin mixture to the sugar/spice mixture and stir until fully blended. Pour into the prepared Daonuts crust and place on a cookie sheet in the preheated oven.
Bake for 10 minutes. Reduce temperature to 350° and bake for 40 to 50 minutes. Check after 20 minutes to make sure crust is not getting too brown. It’s done when a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.