Gluten-Free Dairy-Free Pumpkin Pie
Ingredients
The pie crust
-
1
pre-made frozen
gluten-free pie crust
The filling
-
2
large
eggs
-
¾
cup
sugar
-
1
15-ounce can
pumpkin puree
-
1
cup
full-fat canned coconut milk
-
1
teaspoon
vanilla extract
-
1
tablespoon
pumpkin pie spice
-
½
teaspoon
ground cinnamon
Instructions
- 1. Preheat the oven to 350°F and let the pie crust sit on the countertop to defrost.
- 2. In a large bowl, whisk together the eggs and sugar until well combined.
- 3. Add the pumpkin puree, coconut milk, vanilla extract, pumpkin pie spice, and ground cinnamon to the bowl and stir until mixed.
- 4. Pour the filling into the pie crust and bake for 45 minutes.
- 5. Allow the pie to cool for a few minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
182
Total fat
8.4g
Total carbohydrates
25.8g
Total protein
2.9g
Sodium
39.1mg
Cholesterol
46.5mg
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