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Gluten-Free, Dairy-Free Pumpkin Pie Custard

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Mindy Brown Hoskins

"Tastes just like the real thing. Bake in a gluten-free pie crust and you've got pumpkin pie."
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55 m servings 241 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. 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.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.


  • Cook's Note:
  • For pumpkin pie, pour batter into an unbaked gluten-free pie crust.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 241 calories; 7.4 g fat; 42 g carbohydrates; 3.4 g protein; 62 mg cholesterol; 220 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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