Dairy Free Pumpkin Pie

Dairy Free Pumpkin Pie

               Ingredients                                          Yield: 2-3 9inch Pies

• 750g (2ish Cans)     Pumpkin Puree
• 30g (2 Tbsp)            Flour
• 4g (1 Tsp)                Cinnamon
• 1ml (1/4 Tsp)           Nutmeg, Ground Ginger, Ground Cloves 
• 4g (1 Tsp)                Salt
• 290g (1 1/2 Cup)     Brown Sugar
• 300g (6ish)              Eggs
• 60g (1 Tbsp)           Corn Syrup
• 600ml (2 2/3 Cups) Milk of your choosing

               Instructions

1. Dump the pumpkin puree into a stand mixer. 
2. Mix together flour and spices. Add the mixture to the pumpkin and mix together. 
3. Add the brown sugar and mix until all is well combined. Make sure to scrap the sides of the bowl so everything is incorporated. 
4. Add the eggs to the mixture. Combine. 
5. While mixing, gradually add the corn syrup. 
6. Once combined, gradually added your chosen milk.
7. After all is mixed together and you have a smooth creamy filling. Wrap your bowl and place it in the fridge for 30 minutes. This allows the pumpkin to absorb the other ingredients and it makes a smooth filling and less likely to separate after it has baked. 
8. Pour the filling into your pie shell and place in a 450 degrees F oven for 15 minutes. Afterwards lower the temperature to 350 degrees F and bake the pie for 30-40 minutes. 
9. pie is down once it become spongy and no longer giggles. 
10. Remove from the oven and place on a cooling rack. 
11. Enjoy your pie!

Check out the video!
https://www.youtube.com/watch?v=DHjmQiV3aW8