Gluten-Free, Dairy-Free, Egg-Free Pumpkin Pie

Gluten-Free, Dairy-Free, Egg-Free Pumpkin Pie


This creamy, festive holiday dessert delivers all the publicize of a timeless pumpkin pie without the dairy, egg, or gluten. Sweetened shortened coconut milk, which is clear in grocery stores baking aisles, stands in for the tolerable cream and sugar, and cornstarch thickens the filling instead of eggs. As for the pie crust, grocery stores now sell many options for gluten-free versions. The recipe is a Yummly original created by [Danielle Moore](

The ingredient of Gluten-Free, Dairy-Free, Egg-Free Pumpkin Pie

  1. 1 can unsweetened pumpkin puree 15 oz. per can
  2. 1 can edited reduced coconut milk sweetened, 11.5 oz. per can, deem in the baking aisle
  3. 3 tablespoons cornstarch
  4. 2 teaspoons pumpkin pie spice
  5. 1 teaspoon vanilla extract
  6. 1 gluten free pie crust 9-inch, store-bought or homemade, pre-baked
  7. non-dairy whipped topping
  8. candied ginger chopped

The instruction how to make Gluten-Free, Dairy-Free, Egg-Free Pumpkin Pie

  1. Preheat the oven to 375u00b0F.
  2. In a large mixing bowl, whisk together the pumpkin puree, coconut sweetened condensed milk, cornstarch, pumpkin pie spice, and vanilla until smooth.
  3. Pour the mixture into the pre-baked pie crust and smooth into an even layer.
  4. Bake the pie on middle rack of oven until it is set and no longer jiggles in the center when gently shaken, 50-60 minutes.
  5. Check to see that pie is done. Remove from oven or add time as needed.
  6. Cool pie on a cooling rack for 30 minutes, then transfer to the refrigerator for 1 1/2 hours to cool completely.
  7. Slice the pie and serve with non-dairy whipped topping and chopped candied ginger. Refrigerate any leftovers for up to 2 days.

Nutritions of Gluten-Free, Dairy-Free, Egg-Free Pumpkin Pie

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