This delicious Pumpkin Pie tastes so good no one will know its is gluten and dairy free.
Preheat oven to 425 degrees F.
In a large bowl add all of the ingredients and beat with a stand mixer or hand mixer until it is creamy and smooth.
Pour into pie shell and bake at 425 for 15 minutes.
Reduce heat to 350 and cook for an additional hour, or until a toothpick comes out of the center clean.
Allow to cool for 2 hours before refrigerating. Serve with coconut whipped cream. Store in the fridge. Enjoy!