Dairy and Gluten Free Pumpkin Pie Recipe photo
Dairy and Gluten Free Pumpkin Pie Recipe
photo by recipe author

My 4 year old son loves pumpkin pie so much that I make it often and he eats it even for breakfast!

Servings: 6
Preparation Time: 20-30 minutes

Crust:

Alternate Crust:

Filling:

Preheat oven to 350 degrees F.

Mix crust ingredients in the food processor. This makes a very soft crust, but bakes into an excellent texture. I like to use a spatula to spread the crust into the pie dish.

For the alternate crust recipe, mix all ingredients in the food processor. This is another gluten-free crust option that is soft in texture and will need to be pressed into the pie dish rather than rolled out.

Mix all filling ingredients in food processor till smooth. Pour into the pie shell and bake at 350 for 50-60 minutes. Chill in refrigerator completely before serving.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Danielle, Nottinghill, MO

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