Gluten-free/Dairy-free Pumpkin Pie!

For years after I discovered I couldn't have dairy, I missed one of my favorite holidays pies ~ pumpkin! Last year, Living Without magazine, published a pumpkin pie recipe using coconut milk. After tweaking it to my personal desires ~ we are so enjoying it!

The ingredients! (oops ~ forgot to have the eggs on the counter)

The sugar and spices

Such a gorgeous color!

The pie crust ready for the filling!

Ready for the oven...

Ta-dum!

To decorate: I cut out a pumpkin shaped piece of dough (extra pie crust dough), cook it separately and then put it on the pie at the end of the cooking time.


Pumpkin Pie

3/4 cup light brown sugar, packed
1 Tbsp cornstarch or potato starch
dash salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
3 large eggs
1 (14 oz) can coconut milk
1 (15 oz) can pumpkin puree

In a separate bowl, combine sugar, cornstarch, salt and spices. In a large mixing bowl, beat together eggs and coconut milk. Add pumpkin and beat well. Add sugar mixture to pumpkin mixture and beat to combine. Pour into unbaked deep dish pie crust.

Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40-50 minutes or until a knife inserted in the center comes out clean. Cool. Store in fridge. Serve chilled with your favorite whipped topping!

*Need additional substitutes for ingredients listed ~ visit Living Without!

Pie Crust recipe - click this!