I told you I was going to make pumpkin pie! Okay, I’ve been saying it since August – sorry! I figured it’s now or wait another year so here’s my second “Allergen Free Thanksgiving” post – my gluten free, soy free, dairy free, nut free pumpkin pie. This doesn’t include the crust recipe. I’m sorry! I haven’t found one that I love yet and keep resorting to store bought. If you have a great recipe feel free to post it below!
I have a lot of pumpkin. This is a modification of the traditional holiday pumpkin pie recipe that has been on the Libby’s pumpkin can since 1950. Super easy and super delicious! Just to let you know, this post may contain links to affiliate pages. I receive a small kick back from these purchases which I use to help cover the costs of maintaining this blog. You don’t get charged more for making a purchase through these links so I would really appreciate it if you make your purchases through them. You can read my full disclosure here. Thank you!
Allergen Free Pumpkin Pie
3/4 cup sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1 3/4 cups pumpkin puree (I frequently use Farmer’s Market Foods Organic Canned Pumpkin)
1 cup So Delicious Coconut Milk (or other dairy free milk of choice)
1 unbaked 9″ gf, sf, df, nf pie crust (I buy mine at Whole Foods)
Mix sugar, cinnamon, ginger, salt, and cloves in a bowl. In a large bowl, beat 2 eggs then stir in pumpkin and spice mixture. Mix in coconut milk and pour into the pie crust. Bake in a 425 degree oven for 15 minutes then lower the temperature to 350 degrees and bake for an additional 50 minutes (or until a knife inserted in the center comes out clean).
I just bought some coconut milk whipped topping – I can’t wait to top my pie and try it out!