Gluten & Dairy Free Pumpkin Pie
- 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
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.
|Serving Size||1 Slice|