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Dairy-free Pumpkin Pie

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices
Author Alexa Lehr

Ingredients

  • 2 cups organic, pumpkin puree
  • 2 large, organic eggs
  • 1 1/2 cups unsweetened coconut milk
  • 2 T. unsulfured, organic molasses (optional)
  • 1/2 cup pure maple syrup
  • 2 T. Bob's Red Mill tapioca flour
  • 2 tsp. organic, ground cinnamon
  • 1/2 tsp. organic, ground ginger
  • 1/4-1/2 tsp. organic, ground cloves
  • 1 unbaked pie crust

Instructions

  • Preheat the oven to 400°F. Have a 9" pie plate prepared with a grain-free pie crust.
  • Place all of the pie filling ingredients in a high power blender, I use my Vitamix. Blend on high until everything is combined.
  • Pour the mixture into the un-baked pie crust. Place the pie plate on a baking sheet to catch any potential spills. Bake for 15 minutes.
  • Keeping the pie in the oven, turn the temperature down to 350°F. Bake for 50-60 more minutes. To test to see if the pie is done, insert a knife twice into the center of the pie, making an X shape. The center should not be gooey or jiggly.
  • Allow the pie to cool before slicing and serving!