Gluten Free Pumpkin Pie {Dairy Free}
Enjoy this delicious gluten free pumpkin pie anytime the mood strikes - it's super easy and uses a tasty homemade pie crust!
Servings: 12 slices
Calories: 96kcal
Ingredients
- 15 ounces pumpkin puree
- 12 ounces dairy free evaporated milk coconut milk
- 155 grams granulated sugar about 3/4 cup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 2 eggs
- unbaked pie crust
Instructions
- Prepare pie crust and place in a 9 inch pie plate. Place plate on a rimmed baking sheet. Set aside. Preheat oven to 425 F.
- In a small bowl, mix the sugar, cinnamon, salt, ginger, cloves and nutmeg. Set aside.
- In a large bowl, add 2 eggs and whip gently with a plastic whisk.
- Add the sugar mixture and pumpkin puree. Mix thoroughly.
- While whisking the pumpkin mixture, add the evaporated milk in a stream, whisking constantly. Make sure no lumps remain.
- Carefully pour pie filling into the pie crust and move to the oven.
- Place the pie into the oven without the baking sheet. Bake for 15 minutes.
- Turn oven down to 350 F and bake for an additional 40 minutes or until a knife inserted into the middle comes out clean. Place foil around pie edges if pie crust gets too dark.
- Let cool for 1-2 hours. Serve.
Video
Notes
- Make the pie crust ahead of time so it's ready to use.
- Make sure the ingredients are at room temperature.
- I used dairy free evaporated coconut milk.
- The pie will be very full. The baking sheet tip comes in handy for transporting the full pie to the oven.
- Chances are, the pie crust will get dark before the pie is done. Use foil to cover the edges of it to prevent burning.
Nutrition
Calories: 96kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 142mg | Potassium: 180mg | Fiber: 1g | Sugar: 17g | Vitamin A: 5667IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg
