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The Best Dairy And Gluten Free Pumpkin Pie Recipe

Ingredients

Scale

1 gluten free pie crust
2 eggs
1 (15 oz.) can pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 (12 oz.) can full fat coconut milk (or evaporated milk, if not dairy free)

Instructions

Bake pie crust at 350° for 1-2 minutes until crust starts to puff with small bubbles. Watch carefully. Then remove from the oven. Blend all ingredients together in a bowl. Pour into pie crust and bake at 425° for 15 minutes. Then turn the oven down to 350° for 45 minutes. When a knife is inserted into the center of the pie and comes out clean, it is done. Makes one pie.