Easy Gluten-Free Pumpkin Pie

This Easy Gluten-Free Pumpkin Pie is made with a dairy-free option using sweetened condensed coconut milk. Its the perfect dessert for Thanksgiving or any fall gathering

Ingredients:

• 1 15-ounce can pumpkin puree
• 1 14-ounce can sweetened condensed coconut milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 9-inch unbaked gluten-free pie crust
• Whipped coconut cream, for serving optional

Instructions:

Set the oven to 425F 220C and heat it up

Eggs, cinnamon, ginger, nutmeg, and salt should all be mixed together with a whisk in a large bowl with pumpkin puree

When the pie crust isnt baked, pour the filling into it

First bake for 15 minutes

Then lower the oven temperature to 350F 175C, and bake for another 35 to 40 minutes, or until the filling is set

Let the pie cool down all the way before you serve it

If you want, you can serve it with whipped coconut cream