Pumpkin Pie (Gluten free, Dairy free)
Ingredients
Filling
- 3 large eggs
- 1 can pumpkin pie puree
- 1 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 3/4 cup light brown sugar or coconut sugar
- 1/2 teaspoon salt if using coconut sugar, reduce salt to 1/4 teaspoon
- 1 teaspoon cinnamon
- 1 1/2 teaspoon pumpkin pie spice or 3/4 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp cloves, 1/4 tsp allspice
- 1 gluten-free frozen pie crust like Wholly Wholesome pictured above
Instructions
- Preheat oven to 425 degrees F.
- While oven is preheating: In a large bowl, beat the eggs.
- Whisk in the pumpkin, coconut milk, and vanilla extract until combined.
- Add sugar, salt, cinnamon and pumpkin pie spice mix until completely combined.
- Take out frozen pie crust from freezer, remove packaging and place on a baking sheet (just in case there is spillage...it happens!)
- Pour filling into frozen crust and cover with a pastry shield.
- Slide into oven and bake at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F and continue to bake for 55-60 minutes, or until a knife inserted comes out clean.
Notes
Make your own pie shield: Fold a 12-inch foil (or parchment) square into quarters. With scissors, cut out the center and round off edges to leave a 2-inch-wide ring.