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This pie filling was awesome for Thanksgiving. I used coconut palm sugar instead of plain sugar, and this darkened the color of the pie filling a lot - it looked more like pecan/chocolate pie when baked. It was quite a runny filling and did need the full 55 minutes to bake. I forgot to do foil around the crust while the filling finishes, so it was quite crisp, but I will do that next time.
1 pie crust recipe
1¾ cups pumpkin puree or canned pumpkin
¾ cup sugar
2 eggs
¾ cup almond milk
½ teaspoon vanilla
½ teaspoon salt
½ teaspoon cinnamon
1½ teaspoons pumpkin pie spice
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 hazelito
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