Dairy Free Gluten Free Pumpkin Pie Recipes

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EGG-FREE, DAIRY-FREE PUMPKIN PIE



Egg-Free, Dairy-Free Pumpkin Pie image

Easy to make Egg-Free and Dairy-Free Pumpkin Pie Recipe. Perfect for Thanksgiving. Filling tastes like classic pumpkin pie with the texture of pudding (or soft custard).

Provided by Elizabeth

Time 20m

Number Of Ingredients 7

1 9-inch gluten-free pie crust, baked and cooled
1 (13.5 ounce) can coconut milk, divided (unsweetened)
3/4 cup granulated sugar
4 tablespoons cornstarch
1 3/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (15 ounces) can pure pumpkin

Steps:

  • In a medium saucepan, combine 1 1/2 cups coconut milk and granulated sugar. Bring to a boil over medium-high heat.
  • In a small bowl, whisk together cornstarch and remaining 1/4 cup coconut milk. Whisk cornstarch mixture into hot coconut-sugar mixture.
  • Continue whisking and cook until filling boils and thickens. Add pumpkin pie spice and salt. Whisk to combine. Reduce heat to low. Add pumpkin. Whisk until thoroughly combined.
  • Spoon filling into prepared pie crust. Press plastic wrap onto the top of the pie or a skin will form. Chill pie overnight before serving.

Nutrition Facts : Calories 249 kcal, ServingSize 1 serving

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