Pumpkin Pie, Gluten & Dairy Free
Gluten and dairy free pumpkin pie recipe
Servings: 8
Ingredients
Crust
- 1½ cups Ginger snap cookie crumbs GF DF like Mi-Del brand
- 2 TBSP Sugar
- 6 TBSP Non diary stick (Earth Balance), shortening or coconut oil, melted
Pie Filling
- 15 ounces Can pure pumpkin
- ¾ cups Sugar
- 1 tsp Cinnamon
- ½ tsp Salt
- ½ tsp Ginger
- ½ tsp Nutmeg
- 3 large Eggs, beaten
- 1 cup Coconut milk or dairy-free coffee creamer Full fat canned coconut milk works best
- 1 tsp Vanilla extract
Instructions
Crust
- Preheat oven to 350 degrees F.
- Add all crust ingredients into a food processor
and pulse until combined - Spread the mixture evenly into a 9-inch pie pan, pressing onto the bottom and up the sides of the pan
- Bake for 10 minutes
Pie
- Preheat oven to 425 degrees F.; ; Add pumpkin and sugar-spice mix; ;
- Mix sugar, cinnamon, salt, ginger nutmeg in a small bowl and set aside
- Beat eggs in a large bowl
- Add pumpkin and sugar-spice mix to beaten eggs
- Stir in dairy free milk; Pour into prepared crust;
- Bake 425 degrees F for 15 minutes
- Reduce heat to 350 degrees F.; Bake for another 40 to 50 minutes or until knife inserted at center comes out clean.