Pumpkin Pie With Goats Milk
This tasty pie would generally be made with condensed milk. But we had excess goats milk on hand and was able to integrate it into this pie. We also use less sugar and more aromatic spices.
Course
Dessert
Cuisine
American
Servings
8
Slices
Servings
8
Slices
Ingredients
1
15 oz can
100% Pure Pumpkin
1/4
cup
Honey or Maple Syrup
3
tbs
olive oil
3/4
cup
Goat Milk
(or milk of choice)
2
eggs
1/2
tsp
Salt
1/2
tsp
Ginger
1/8
tsp
Nutmeg
1/2
tsp
Cinnamon
Whipped Cream
(optional)
1
Prepared or Homemade Pie Crust
Instructions
*Par bake pie shell at 450° for about 10 minutes or until golden brown. Remove from the oven and set aside until filling is ready.
In a large bowl mix pumpkin, milk, eggs, honey, salt, oil, and spices together.
Pour into crust and bake 45-60 minutes at 350°F.
Allow to cool and enjoy warm or chilled in the fridge.
Recipe Notes
*Par baking, prebakes the crust so that it’s not soggy and raw when you put the filling in.