Pumpkin Pie (Dairy Free, Soy Free, Gluten Free) Recipe

Name: Pumpkin Pie (Dairy Free, Soy Free, Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup brown sugar, firmly packed; 1/4 cup white sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg or 1/4 teaspoon allspice; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 2 large eggs; 1 (15 ounce) can pumpkin puree (not pumpkin pie mix); 1 teaspoon vanilla extract; 1 cup regular coconut milk (not lite); Crust; 1 1/2 cups almond meal or 1 1/2 cups almond flour; 3 tablespoons Earth Balance margarine, melted; 1 teaspoon stevia or 3 tablespoons sugar

Servings: persons

1/2 cup brown sugar, firmly packed
1/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg or 1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
1 teaspoon vanilla extract
1 cup regular coconut milk (not lite)
Crust
1 1/2 cups almond meal or 1 1/2 cups almond flour
3 tablespoons Earth Balance margarine, melted
1 teaspoon stevia or 3 tablespoons sugar

1
Preheat your oven to 425u00b0F. (Unless using the recipe's pie crust - see pie crust directions.).
2
Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl.
3
In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
4
Pour the filling into the pie crust and bake for 15 minutes.
5
Reduce the temperature to 350u00b0F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
6
Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
7
Pie Crust Directions:.
8
Preheat oven to 350u00b0F Melt margarine and mix all ingredients directly in the pie pan. Pat into place with your fingertips.
9
Bake for about 10 minutes (I baked mine about 20 and it never browned), until the crust is beginning to brown. Once it starts to brown it will burn quickly, so keep an eye on it.

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup brown sugar, firmly packed, 1/4 cup white sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and more.

Yes, Pumpkin Pie (Dairy Free, Soy Free, Gluten Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie (Dairy Free, Soy Free, Gluten Free)

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