Pumpkin Pie - Gluten & Dairy Free
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Gluten & Dairy Free Pumpkin Pie
Course:
Side Dish
Cuisine:
American
Servings: 8 slices
Calories: 233 kcal
Ingredients
- 1 Gluten Free Pie Crust
- 1 3/4 cup Pumpkin Puree
- 3/4 cup Coconut Sugar
- 2 ea Egg
- 3/4 cup Unsweetened Almond Milk
- 1/2 tsp Vanilla Extract
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1 1/2 tsp Pumpkin Pie Spice
Instructions
-
Prepare the pie crust per directions, but let it rest while you put together the rest of the ingredients.
-
Combine all ingredients using a fork to mix them together.
-
Roll and press the pie dough into a 9 or 10 inch pie plate
-
Add the filling to the unbaked pie crust. Bake at 400 for 45-55 minutes (linger for 9 inch pie).
-
Cover the crust with foil after about 30 minutes.
-
Let cool before cutting.
Recipe Notes
http://glutenfreehomemaker.com/pumpkin-pie-gluten-dairy-free/
| Serving Size | 1 Slice |
| Calories | 233 |
| Total Fat | 5g |
| Saturated Fat | 2g |
| Cholesteral | 106mg |
| Sodium | 358mg |
| Carbohydrates | 42g |
| Fiber | 2g |
| Protein | 0g |