Pecan, apple, blueberry, PUMPKIN pie… I want them all! But after making this gluten-free, dairy-free pumpkin rendition, it’s clear that Pumpkin will the chosen one for this year’s Thanksgiving dessert. Enjoy!
What You Will Need:
1 Gluten-free Pie Crust (store bought, or recipe to make your own, here!)
1 15oz can of Pumpkin Puree
3/4 Cup Dairy-Free Milk (I used Almond)
1 tsp Vanilla
3/4 cup Brown Sugar
Dash of Cinnamon and Salt
Handful of Pecans
What You Will Do:
Preheat oven to 350 degrees F.
In a large bowl, whisk eggs. Add pumpkin puree, almond milk, and vanilla. MIX.
Add brown sugar, cinnamon, and salt.
Mix until mixture is totally smooth.
Pour mixture into a pie crust, and add decorative pecans!
Bake in an oven for 50 minutes to one hour (Mine cooked for roughly 55 minutes). **Cook until the pumpkin filling is firm, but still with some softness/looseness in the center of the pie.
Let it cool before serving!
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