This recipe was originally published in 2012.
It just wouldn’t be Thanksgiving without pumpkin pie—and your special diet is no reason to leave it off the menu.
This recipe calls for coconut milk, but there’s no coconut flavor to this traditional pumpkin pie. It tastes best when made the night before and allowed to sit in the refrigerator. This recipe can be made egg-free with good results. And if you need a gluten-free pie crust recipe, you’ll find one here.
Recipe and photo by Carol Kicinski, gluten-free recipe developer and cookbook author.Yields 8 slices
- 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
1Preheat oven to 425°F.
2In 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.
3Pour 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.
4Allow pie to cool for at least 2 hours before serving.