Originally posted on tumblr
I essentially use the "Libby's" recipe from the back of the can, with minor adjustments and changes if I am making it for a lactose intolerant friend. This is not a vegan recipe, but if you have suggestions for replacing eggs please share them, I'd like to make it vegan! Add to your favorite crust, or throw it in ramekins for a crustless pumpkin personal pie!
Filling:
- 1 3/4 cups of pumpkin or a 15 oz can. (About one sugar pumpkins depending on size, you can freeze extra or make another yummy pumpkin recipe)
- 2 eggs, I haven't found a suitable substitute for vegans :(
- 1 12oz can evaporated milk or 1 1/2 cups soymilk. I really want to try this with soy nog!
- 1 3/4 tsp pumpkin pie spice, i usually toss in a pinch of extra cinnamon too
- 1/2 tsp salt
- 3/4 c sugar
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