Pumpkin Pie- Gluten and Dairy Free (Edit recipe)

livingfreelygf

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This delicious Pumpkin Pie tastes so good no one will know its is gluten and dairy free.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

1 hour and 15 minutes

INGREDIENTS

7

Serves: 8

Ingredients

2 Eggs
15 oz Easy Roasted Pumpkin Puree (click for recipe)
1.5 cup Coconut Milk, Full Fat
1 cup Brown Sugar
1 tsp Pure Vanilla Extract
1 tsp Pumpkin Pie Spice, Blend
.25 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees F.
In a large bowl add all of the ingredients and beat with a stand mixer or hand mixer until it is creamy and smooth.u00a0
Pour into pie shell and bake at 425 for 15 minutes.u00a0
Reduce heat to 350 and cook for an additional hour, or until a toothpick comes out of the center clean.u00a0This can vary with ovens, so once a toothpick or butter knife comes out clean it's done.
Allow to cool for 2 hours before refrigerating. Serve with coconut whipped cream. Store in the fridge. Enjoy!u00a0

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	143
Fat:	7 g
Carbohydrates:	18 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	73 mg
Fiber:	0 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.