Gluten-Free Tuesday: Dairy-Free, Egg-Free Coconut-Pumpkin Pie Recipe

1. 1

   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 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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.