First Gluten Free/ Milk Free Pumpkin Pie

This was Dave’s birthday cake so far.  I do plan on making some of Barefoot Contessa’s famous chocolate cupcakes.

The crust is gluten free from Wegman’s grocery store.  The box consisted of a blend of Potato starch, rice flour, salt and honey, so many ingredients needed to be added.  Next time I will make it from scratch though it yielded enough for two pies with top and bottom crusts.  I found it very difficult to work with.  Might be the lack of gluten to hold it together or maybe I just need time to get used to it.

The filling was:

• 1 can of pumpkin puree
• 1/2 cup brown sugar tightly packed
• 1/4 white sugar
• 1 tsp vanilla
• 2 eggs
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 tsp sea salt
• 1 cup of trader joe’s low fat canned coconut milk
• uncooked pie crust

Beat eggs and vanilla in mixer, mixed dry together in small bowl.  Add dry and pumpkin to eggs – mix well.  Fold in coconut milk.  Fill uncooked pie crust.  Cook for 15 minutes on 450.  Reduce heat to 350 and cook for approximately 55 minutes.

This pie was a big hit at our house.  Butter has  very low casein content so it’s the only dairy we really eat.  You can make the crust with a non-dairy margarine.  Most margarine had milk in it, so you have to select a vegan margarine.  Dave really liked it!