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!)
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
- 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.