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Gluten-Free, Dairy-Free Pumpkin Pie Custard

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Recipe Summary Gluten-Free, Dairy-Free Pumpkin Pie Custard

Tastes just like the real thing. Bake in a gluten-free pie crust and you've got pumpkin pie.

Ingredients | Thea Stilton Books Pdf Free Download

1 (15 ounce) can pumpkin puree

½ (14 ounce) can coconut cream

½ cup brown sugar

⅓ cup almond milk

2 eggs

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

For pumpkin pie, pour batter into an unbaked gluten-free pie crust.

Info | Thea Stilton Books Pdf Free Download

prep: 10 mins cook: 45 mins total: 55 mins Servings: 6 Yield: 6 servings

TAG : Gluten-Free, Dairy-Free Pumpkin Pie Custard

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