Step 1 of 7
Gluten-Free, Dairy-Free, Egg-Free Pumpkin Pie
Preheat the oven to 375°F.
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Step 2 of 7
Gluten-Free, Dairy-Free, Egg-Free Pumpkin Pie
In a large mixing bowl, whisk together the pumpkin puree, coconut sweetened condensed milk, cornstarch, pumpkin pie spice, and vanilla until smooth.
PRO TIP To make your own pumpkin pie spice for this recipe, combine 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. grated nutmeg, and 1/4 tsp. ground allspice in a small bowl.
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Step 3 of 7
Gluten-Free, Dairy-Free, Egg-Free Pumpkin Pie
Pour the mixture into the pre-baked pie crust and smooth into an even layer.
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Step 4 of 7
Gluten-Free, Dairy-Free, Egg-Free Pumpkin Pie
Bake the pie on middle rack of oven until it is set and no longer jiggles in the center when gently shaken, 50-60 minutes.
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Step 5 of 7
Gluten-Free, Dairy-Free, Egg-Free Pumpkin Pie
Check to see that pie is done. Remove from oven or add time as needed.
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Step 6 of 7
Gluten-Free, Dairy-Free, Egg-Free Pumpkin Pie
Cool pie on a cooling rack for 30 minutes, then transfer to the refrigerator for 1 1/2 hours to cool completely.
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Step 7 of 7
Gluten-Free, Dairy-Free, Egg-Free Pumpkin Pie
Slice the pie and serve with non-dairy whipped topping and chopped candied ginger. Refrigerate any leftovers for up to 2 days.