2 eggs (if egg allergy or vegan -- use 2 tablespoons ground flax seed mixed with 6 tablespoons hot water. Set this aside for a couple of minutes until the flax seed mixture thickens and then add to the recipe.)
1 can 15oz pure pumpkin (organic is best)
1 cup heavy cream or whole milk (if dairy free or vegan you can use soy, almond, or coconut milk.)
Honestly, my boys love pumpkin pie so much I'll include it in their lunches sometimes as the vegetable!
If you're not a vegan and don't have a dairy allergy -- see our recipe for whipped cream to top off your pie!
Preheat oven to 425 degrees F
Combine dry ingredients in a bowl.
In a mixing bowl, beat eggs (or egg substitute) and then stir in pumpkin. Add the dry ingredients and then gradually mix in cream or milk.
Pour into an unbaked pie shell (see our recipe for this). Cover the pie crust edges with foil or a Pie Crust Shield and bake for 15 minutes at 425. Then, reduce temperature to 350 and bake for an additional 40 to 50 minutes or until knife comes out relatively clean. For the last 10 minutes, uncover the crust edges so they will brown a little.