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Gluten & Dairy Free Pumpkin Pie

A Delicious Allergy Friendly Pumpkin Pie Recipe!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Hannah Hay

Ingredients

  • 1 3/4 Cups Libby's Canned Pumpkin
  • 3/4 Cups Sugar
  • 2 Eggs
  • 3/4 Cups Almond Milk
  • 1/2 Tsp Vanilla
  • 1/2 Tsp Salt
  • 1/2 Tsp Cinnamon
  • 1 1/2 Tsps Pumpkin Pie Spice

Instructions

  1. 1. Prepare the pie crust dough according to the instructions. For this recipe, I am using a pre-made gluten free pie crust, but you can make it however you like!

  2. 2. Combine all the ingredients together in a mixing bowl and mix them together.

  3. 3. Roll and press pie dough into the pie plate.

  4. 4. Add the filling to the unbaked pie crust. Bake at 400 degrees for around 45-55 minutes (maybe longer if you have a 9 inch pie).

  5. 5. After 30 minutes, cover the crust with foil.

  6. 6. Once the pie cools, cut, serve, & enjoy!

Recipe Notes

Once you serve the pie, my recommendation is serving it with a big ole scoop of vanilla ice cream with cinnamon and honey!