Pumpkin Pie Recipe – Gluten, Dairy, and Refined Sugar Free
Servings: 6 people
Calories: 245kcal
Ingredients
- Gluten free non-stick cooking spray
- 1 9 inch gluten free pie crust, unbaked
- 2 large eggs
- 1 (15 ounce) can pure pumpkin puree (not pumpkin pie filling)
- ¾ cup Wholesome Sweeteners Coconut Palm Sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon grated nutmeg
- 2 teaspoons pure vanilla extract
- 1 (13.5 ounce) can full fat coconut milk
Instructions
- Preheat oven to 425 degrees.
- Spray a 9 inch pie pan with cooking spray. Line with the pie crust.
- In a large mixing bowl, whisk the eggs. Add the pumpkin, coconut sugar, cinnamon, salt, ginger, cloves, nutmeg, and vanilla. Whisk to combine. Add the coconut milk and whisk well until combined. Pour the mixture into the pie crust.
- Place pie in oven and bake for 15 minutes. Leave pie in oven, reduce heat to 350 and continue to bake for another 40 – 45 minutes or until the center looks set. If the crust is browning too much, loosely lay a piece of foil over the pie.
- Allow the pie to cool for 2 hours, then refrigerate until serving.
Nutrition
Calories: 245kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 390mg | Potassium: 52mg | Fiber: 1g | Sugar: 13g | Vitamin A: 105IU | Calcium: 20mg | Iron: 1.2mg