This recipe is so amazing that I decided to post it for you. It is from the amazing Living Without: Gluten-Free & More magazine. If you have not subscribed to this magazine yet, I highly recommend it.
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| Gluten-Free & Dairy- Free Pumpkin Pie |
Gluten-Free Pumpkin Pie by Living Without: Gluten Free & More
2 large eggs
1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
½ cup granulated sugar
¼ cup light brown sugar, packed
1½ teaspoons ground cinnamon
½ teaspoon kosher or sea salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 teaspoons pure vanilla extract
1 (13.5 ounce) can coconut milk
1 (9-inch) Pie Crust, unbaked
1. Preheat oven to 425°F.
2. In a large bowl, whisk the eggs. Whisk in pumpkin, sugars, cinnamon, salt, ginger, cloves and vanilla extract. Gradually whisk in coconut milk until well blended.
3. Pour mixture into prepared pie crust and bake in preheated oven for 15 minutes. Turn oven temperature down to 350°F and continue to bake 40 to 45 minutes or until a knife inserted into the center comes out clean.
4. Allow pie to cool for at least 2 hours before serving.
Photo by: http://en.wikipedia.org/wiki/Pumpkin_pie
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