Makes 2 pies 

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Ingredients:

2 unbaked pie crusts (gluten & dairy-free)

1 can (798ml) pure pumpkin

3 eggs lightly beaten, divided

1/2 cup white sugar

1/2 cup brown sugar

1 1/2 tsp ground cinnamon 

1/2 tsp ginger

1/4 tsp nutmeg

1/8 tsp cloves

1/4 tsp Himalayan salt

1 tbsp white rice flour

1 cup canned sweetened condensed coconut milk

1 tsp pure vanilla

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Homemade gluten & dairy-free pie crust recipe

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1) Preheat oven to 425 degrees.

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2) Once the gluten & dairy-free crusts are ready, brush with whipped egg. 

 

3) In a stand blender or using a bowl and whisk add all ingredients and mix until well combined. 

 

4) Divide pumpkin pie filling into two crusts. 

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5) Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and continue to bake for another 40-45 minutes. 

Serve warm or cold.

Top with So Delicious Dairy-Free CocoWhip.

Cover and store in the fridge for up to 3 days.

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