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Description
This creamy, festive holiday dessert delivers all the flavor of a classic pumpkin pie without the dairy, egg, or gluten. Sweetened condensed coconut milk, which is available in grocery stores' baking aisles, stands in for the usual cream and sugar, and cornstarch thickens the filling instead of eggs. As for the pie crust, grocery stores now sell many options for gluten-free versions. The recipe is a Yummly original created by Danielle Moore.
Ingredients
US|METRIC
8 SERVINGS
- 1 can unsweetened pumpkin puree (15 oz. per can)
- 1 can condensed coconut milk (sweetened, 11.5 oz. per can, find in the baking aisle)
- 3 Tbsp. cornstarch
- 2 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
- 1 gluten free pie crust (9-inch, store-bought or homemade, pre-baked)
- non-dairy whipped topping
- candied ginger (chopped)
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Directions
- Preheat the oven to 375°F.
- In a large mixing bowl, whisk together the pumpkin puree, coconut sweetened condensed milk, cornstarch, pumpkin pie spice, and vanilla until smooth.
- Pour the mixture into the pre-baked pie crust and smooth into an even layer.
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Reviews(1)
Yummly User 3 years ago
This was horrible!! You must have forgotten sugar on the ingredient list!!!