How to Make a Dairy Free Gluten Free Pumpkin Pie for Christmas

Looking for a Dairy Free pumpkin pie for Christmas? Here is a recipe with 2 options and they taste great! This pie is also Gluten Free!

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Gluten Free Pantries Pie crust mix (available at natural food stores)
• 3/4 cup sugar
• 1/2 tsp Salt
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Cloves
• 1/2 tsp Ground Ginger
• 2 large whole eggs
• 1 can (29 oz) Libby's "100% Pure Pumpkin"
• 3 cups Milk-Option
• Milk-opion #1: SWEETENED Cocanut Milk
• Milk option #2: Hemp Milk
• Glass pie pan

1. SWEETENED Coconut Milk There are 2 variations. The only difference is the type of milk used.
   
   This photo shows the coconut milk option. Its heavier and has more texture like a traditional pumpkin pie.
2. Hemp milk This is option 2 it shows the Hemp Milk option. The pie is lighter and smoother in texture. the taste of both pies is so close to the same its almost impossible to tell them apart.
3. GF pie crust mix make the crust per the instructions on the package. Its very easy. (see the image so you know what to look for on the shelf.)
   form into a glass pie pan
4. Pie Filling:
   MIX...
   Sugar, salt, cinnamon, ginger, cloves in a small bowl.
5. Beat eggs in a large bowl. Stir in Libby's pumpkin and sugar/spice mix.
6. Gradually stir in milk option.
7. Pour mix into pie shell
8. Bake in preheated 425 degree oven for 15 minutes.
   Reduce temperature to 350 degrees.
   bake 50-60 minutes or until filling separates from crust at the edge.
   Cool on wire rack for 2 hours.

Tips & Warnings

• Try the Hemp Milk, its really good! Reminds me of almonds.
• Be sure to use the SWEETENED Option for milk. If not add 1/2 cup sugar