Pumpkin Pie Recipe – Gluten and Dairy Free

• Course Dessert
• Cuisine American, Holiday, Thanksgiving

Prep time

Cook time

Servings

Ingredients

• Gluten free non-stick cooking spray
• 1 9 inch gluten free pie crust, unbaked
• 2 large eggs
• 1 (15 ounce) can pure pumpkin puree (not pumpkin pie filling
• 3/4 cup Sugar
• 1 1/2 tsp Ground Cinnamon
• 1/2 tsp kosher or fine sea salt
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp grated nutmeg
• 2 tsp pure vanilla extract
• 1 (13.5 ounce) can full fat coconut milk

Instructions

1. Preheat oven to 425 degrees.
2. Spray a 9 inch pie pan with cooking spray. Line with the pie crust.
3. In a large mixing bowl, whisk the eggs. Add the pumpkin, sugar, cinnamon, salt, ginger, cloves, nutmeg, and vanilla. Whisk to combine. Add the coconut milk and whisk well until combined. Pour the mixture into the pie crust.
4. Place pie in oven and bake for 15 minutes. Leave pie in oven, reduce heat to 350 and continue to bake for another 40 – 45 minutes or until the center looks set. If the crust is browning too much, loosely lay a piece of foil over the pie.
5. Allow the pie to cool for 2 hours, then refrigerate until serving.