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4.42 from 12 votes

Pumpkin Pie- Gluten and Dairy Free

This delicious Pumpkin Pie tastes so good no one will know its is gluten and dairy free. 
Course Dessert
Cuisine American
Keyword Gluten Free and Dairy Free Pumpkin Pie, Pumpkin Pie Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 Slices
Calories 225kcal

Ingredients

  • 2 Eggs
  • 15 oz. Pumpkin Puree
  • 1 1/2 Cup Full Fat Coconut Milk
  • 1 Cup Brown Sugar
  • 1 tsp. Vanilla
  • 1 tsp. Pumpkin Pie Spice Blend
  • 1/4 tsp. Salt

Instructions

  • 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. This can vary with ovens, so once a toothpick or butter knife comes out clean it's done.
  • Allow to cool for 2 hours before refrigerating. Serve with coconut whipped cream. Store in the fridge. Enjoy! 

Notes

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Nutrition

Calories: 225kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 91mg | Potassium: 254mg | Fiber: 1g | Sugar: 28g | Vitamin A: 8330IU | Vitamin C: 2.8mg | Calcium: 55mg | Iron: 2.6mg