TBRG Holiday Recipe Exchange: Gluten Free Dairy Free Pumpkin Pie from Danica Favorite -

Our family has the double whammy of food sensitivities: wheat and dairy. Pumpkin pie is a family favorite, and it’s taken me a while to find the perfect pumpkin pie recipe we can all eat.

I’m a pretty lazy cook, so I don’t make my own pie crust. I get a premade crust at my local health food store, and I’m happy with the fact that you CAN get a gluten free, dairy free pie crust for a reasonable price. If you want a whole pie, that’s another story, so I mix the best of both worlds.

Makes 2- 9 inch pies (and trust me, you’ll want two!)

Filling:

1/2 cup white sugar

1/4 cup dark brown sugar

2 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 (15 ounce) can pumpkin puree

2 tablespoons canola oil

2 large eggs

1 teaspoon vanilla

1 1/4 cups coconut milk

Directions:

Preheat an oven to 425 degrees F (220 degrees C).
Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and coconut milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crusts and place on a cookie sheet in the preheated oven.
Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.