Maddie’s Almost Vegan Pumpkin Pie

This is a crustless pumpkin pie recipe. My daughter has food allergies so we adapted my mom’s pumpkin pie she has always loved to be milk free and gluten free. This helps her enjoy Thanksgiving like everyone else.

1 3/4 cups Pumpkin Purée

3 Eggs (slightly beaten)

3/4 cup packed Brown Sugar

1/2 teaspoon Salt

1 teaspoon Cinnamon

1/2 teaspoon Ginger

1/4 teaspoon Cloves

1 2/3 cup Unsweetened Vanilla Almond Milk

Mix together all ingredients. In a grease a 9 inch glass pie pan. Preheat oven to 375 degrees. Bake 55 to 60 minute. Cool 2 hours on wire rack.