I don’t know about you, but I love pumpkin pie!! I especially love dairy-free pumpkin pie, so I decided that I would share my recipe. A few disclaimers, 1. Dairy-free pumpkin pies tend to be darker than a normal pumpkin pie, so don’t let that scare you, it still tastes amazing. 2. I accidentally dumped a lot of cinnamon into my pie, so it’s darker than it would normally be. 3. My pie pan is very large, so it may look like there isn't much filling, but I promise you there is plenty.
This is definitely a much more rustic looking pie, it's not like the beautiful, perfect pies you can buy at a store, but this pie has more of a cozy, homemade feeling to it.
After gathering all of my ingredients, I began to make my gluten-free pie crust. I was going to share how to make this crust, but I still haven’t perfected it, so once I do I will share it. After making my crust, I baked it for about 5 minutes at 425 F, I find that baking a gluten-free crust for a few minutes before filling it helps to ensure that the bottom of the crust is baked. Sometimes the bottom of gluten-free crusts don’t bake very well, so then you end up with a somewhat raw crust.
For the filling I used a coconut condensed milk as a replacement for normal condensed milk, and let me tell you, this stuff is incredible. I used Nature's Charm Sweetened Condensed Coconut Milk. I use this for anything that requires condensed milk.
Once I was finished with the crust, I poured my filling into the pie pan. I baked at 425 F for 15, then lowered the temperature to 350 F and baked it for 45 minutes. I checked to see if it was done by inserting a knife into the middle. When the knife came out clean, it was done. My pie took 45 minutes to bake, start at 35 minutes, because baking times can vary.
1 15 ounce can of pumpkin
1 can of coconut condensed milk
1 tsp ground cinnamon
1 tbsp pumpkin pie spice mix
½ tsp salt
1 Premade gluten-free pie crust
Preheat oven to 425 degrees F. Bake crust for 5 minutes, then set aside.
Mix together pumpkin, condensed milk, eggs, cinnamon, pumpkin pie spice, and salt in a medium bowl until smooth.
Pour into crust, and bake at 425 degrees F for 15 minutes.
Reduce temperature to 350 degrees F for 35-45 minutes, or until knife comes out clean.
Let it cool, then garnish with whipped cream if desired.