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Dairy-Free Pumpkin Pie

This is a great recipe I got out of the magazine Living Without Click Here  to visit.  I made some changes it the original recipe.  You can make this pie with either butternut, or pumpkin puree, or a mix of both.  It is AMAZING!

*1 15oz can of pumpkin puree
*1/2 cup packed brown sugar
*2 Tablespoons potato starch
*1 teaspoon ground cinnamon
*1/2 teaspoon salt
*1/4 teaspoon ground ginger
*1/2 teaspoon nutmeg
*2 large eggs
*1 cup canned coconut milk (use the thick cream part)

I used a packaged gluten-free pie crust " kinnikinnick pie crust "

Preheat oven to *425.  Whisk together pumpkin and dry ingredients.  In a separate bowl whisk together eggs, and milk, beat into the pumpkin mixture. Pour mixture into uncooked crusts.  Set the pies on the center rack and bake at *425 for 20 minutes.  Lower heat to *375 and continue baking for 40 more minutes or until the crust is browned.  I have tried baking the pie with a foil cover for the first 40 minutes then taking the cover off for the last 20 minutes, and the pie didn't get to brown.  In the end I get two small pies, and each piece of pie ends up being around 15g carbs per slice. 

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