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Dairy-Free, Soy-Free Pumpkin Pie

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dessert dairy free vegetarian thanksgiving american


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1/2 Cup brown sugar, firmly packed

1/4 Cup White sugar

1 Teaspoon Ground cinnamon

1/2 Teaspoon ground ginger

1/4 Teaspoon Ground nutmeg or Allspice

1/4 Teaspoon Ground cloves

1/2 Teaspoon salt

2 Large eggs

1 15-ounce Can pumpkin Puree

1 Teaspoon vanilla extract

1 Cup Regular coconut milk

1 Unbaked pie Shell (see below for my regular or whole wheat easy and flaky pie crust recipe, for the popular Pamela's gluten-free pie crust recipe, or for another gluten-free option, try this recipe, substituting soy-free Earth Balance for the butter)

1-1/2 Cups All-Purpose or Whole Wheat pastry flour (I used ww pastry flour, and it was still excellent)

1-1/2 Teaspoons sugar

6 Tablespoons Grapeseed or vegetable oil

3 Tablespoons Cold Water

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