Thanksgiving isn’t Thanksgiving without Pumpkin Pie! Enjoy Mama’s pumpkin pie recipe that is dairy free and gluten free. The secret ingredient in this pie is Coconut yogurt and milk. Believe me, you will love it! I am thankful for so many things including my family, my home, and my friends. I am also very thankful for all of my gluten free friends. You all keep me going. Thank you. In the spirit of Thanksgiving leave a comment on my post on what you are thankful for this year. Wishing you and your family a very Happy Thanksgiving! And of course, Enjoy eating gluten free!
Gluten Free Dairy Free Pumpkin Pie
1 pkg Mama’s Pie Crust Mix or 1 single gluten free pie crust
(If using Mama’s Pie Crust Mix, use Spectrum Buttery Sticks in place of butter)
1 3/4 cups pumpkin puree (not pumpkin pie mix)
3/4 cup sucanat or organic evaporated cane sugar (sucanat will give it a rich molasses flavor)
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. ground cloves
2 tsp. vanilla
6 oz pkg. Plain Coconut Milk Yogurt
3/4 cup coconut milk
Directions: Preheat oven to 400 degrees.
Prepare pie crust as directed. If using Mama’s Pie Crust mix or recipes, use Spectrum Dairy Free Buttery Sticks. (Do not prebake crust)
In a medium bowl, combine pumpkin, sucanat, cinnamon, salt, ginger, cloves, vanilla, eggs, yogurt and coconut milk. Using a whisk, mix well. Pour evenly into prepared pie crust. If desired, baste edges of pie crust with egg white. (for a shiny crust, also helps prevent over browning)
Bake for 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake for 50-60 minutes. When the knife comes out clean in the center it is done. (All ovens vary, so you will have to check it.) It may still jiggle slightly, but that is okay. Allow to cool completely.
© Rachel Carlyle, 2010