Pumpkin Pie Filling/Custard~Dayna Style
You take the large can of pumpkin and follow the recipe on the label except with these changes~instead of evaporated milk use Vanilla Almond milk(I use 2 c. for the large can of pumpkin), instead of sugar I use Agave 1/2 c agave ~to every c. sugar. I do not use or make crust. I put it into a sprayed(non stick spray) baking container, a cake pan or whatever it fits in and how deep you want it. If it is a more shallow container such as a cake pan it takes around 40 mins to bake at 400, deeper containers take a bit longer and you have to watch, when a toothpick comes out clean it’s done. The pic is how mine looks and the pan I used last time to make it.
Source: http://sapphireandiron.blogspot.com/2013/10/pumpkin-pie-fillingcustarddayna-style.html
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