Gluten-Free, Dairy-Free Pumpkin Pie Custard The Best Recipes

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Gluten-Free, Dairy-Free Pumpkin Pie Custard

"Tastes just like the real thing. Bake in a gluten-free pie crust and you've got pumpkin pie."

Ingredients :

• 1 (15 ounce) can pumpkin puree
• 1/2 (14 ounce) can coconut cream
• 1/2 cup brown sugar
• 1/3 cup almond milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

Instructions :

Prep : 10M	Cook : 6M	Ready in : 55M

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

Notes :

• For pumpkin pie, pour batter into an unbaked gluten-free pie crust.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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