Gluten-Free Tuesday: Dairy-Free, Egg-Free Coconut-Pumpkin Pie Recipe
Category
Pie
Cusine
American
What do you need?
How to make?
Ingredients
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3 cups pumpkin puree
1/2 cup coconut milk
1 tablespoon arrowroot powder
1 gluten free pie crust
Directions
In a medium saucepan, combine 1 1/2 cups coconut milk and granulated sugar. Bring to a boil over medium-high heat. In a small bowl, whisk together cornstarch and remaining 1/4 cup coconut milk. Whisk cornstarch mixture into coconut-sugar mixture. Continue whisking and cook until filling boils and thickens. Add pumpkin pie spice and salt. Whisk to combine. Reduce heat to low. Add pumpkin. Whisk until thoroughly combined.
