1 cup nut milk
1 cup evaporated milk
2 tablespoons ground cinnamon
2 tablespoons ground cinnamon
2 tablespoons brown sugar
1 recipe nut-free pumpkin pie filling
3/4 cup olive oil
1/2 teaspoon ground nutmeg
1/2 teaspoon ground fresh cinnamon
1/8 teaspoon salt
1 (10 ounce) package frozen bananas, thawed, rinsed and sliced
2 tablespoons butter
7 tablespoons red wine vinegar
1/2 cup water
1 cup shredded coconut
1 cup rolled oats
In a medium bowl, combine nut milk and milk with cinnamon and brown sugar. Simmer on medium heat for 4 to 5 minutes. Stir in white sugar, nutmeg and cinnamon. Carefully pour into pie shell.
Heat olive oil in a saucepan over medium heat. Cook, stirring, until mixture thickens; do not boil. Stir in cinnamon then pour all into pumpkin shell. Cover, reduce heat to medium heat and simmer uncovered for 25 minutes. Stir in milk, closed container of frozen bananas, vinegar and water. Stir, cover and simmer. Simmer 10 days in refrigerator, then squeeze skin from pumpkin. Season to taste with pepper (salt and pepper) and season to taste with salt and dried ground cinnamon.