Ingredients for Pumpkin Pie Dairy Free Soy Free Gluten Free
- Brown Sugar
- White Sugar
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- Ground Cloves
- 1/4 tsp salt
- 2 large eggs
- Pumpkin Puree
- Vanilla Extract
- 1 (13.5 ounce) can full-fat coconut milk
- Almond Meal
- Earth Balance Margarine
- Stevia
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How to Make Pumpkin Pie Dairy Free Soy Free Gluten Free
- Preheat your oven to 425°F (220°C).
- In a small bowl, combine: 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, 1/4 tsp salt.
- In a large bowl, beat 2 large eggs until light and frothy.
- Beat in the sugar mixture, 1 (15 ounce) can pumpkin puree, and 1 tsp vanilla extract until completely smooth.
- Gently fold in 1 (13.5 ounce) can full-fat coconut milk.
- Pour the filling into your prepared pie crust (see crust instructions below).
- Bake for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 350°F (175°C) and continue baking for 50-60 minutes, or until a knife inserted near the center comes out clean. The center may still be slightly wobbly; it will firm up as it cools.
- Let the pie cool completely on a wire rack for at least 2 hours before serving. Refrigerate for optimal firmness.
- **Pie Crust Instructions:**
- Preheat oven to 350°F (175°C).
- In a pie plate, combine: 1/2 cup almond flour, 1/4 cup tapioca starch (or arrowroot starch), 1/4 tsp salt, 1/4 cup melted vegan butter or coconut oil.
- Mix well using your hands and press the mixture into the bottom and up the sides of the pie plate to form a crust.
- Bake for 8-10 minutes, or until lightly golden. Watch carefully as it can burn quickly.
- Let cool slightly before adding the pie filling.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
160g
Fat
34g
Carbs
15g
