Gluten-Free Pumpkin Pie Recipe Without Evaporated Milk
If you're looking for a gluten-free pumpkin pie recipe without evaporated milk, you've come to the right place. This recipe is perfect for those who are lactose intolerant or simply want to avoid evaporated milk in their pumpkin pie. It's easy to make and tastes delicious. Here's how to make it.
Ingredients:
- 1 gluten-free pie crust
- 1 can of pumpkin puree
- 3/4 cup of coconut milk
- 1/2 cup of brown sugar
- 2 eggs
- 1 tsp of ground cinnamon
- 1 tsp of ground ginger
- 1/2 tsp of ground nutmeg
- 1/4 tsp of salt
Instructions:
- Preheat your oven to 350°F (175°C).
- Roll out your pie crust and place it in a 9-inch pie dish.
- In a large mixing bowl, combine the pumpkin puree, coconut milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt.
- Whisk the mixture until smooth and well combined.
- Pour the mixture into the prepared pie crust.
- Bake for 45-50 minutes or until the center of the pie is set.
- Remove from the oven and let cool completely before serving.
Tips:
Here are some tips to make the perfect gluten-free pumpkin pie without evaporated milk:
- Use a store-bought gluten-free pie crust or make your own from scratch.
- Make sure to use coconut milk instead of evaporated milk for a dairy-free option.
- Adjust the spices to your liking. You can add more or less cinnamon, ginger, and nutmeg depending on your taste.
- Let the pie cool completely before cutting into it to avoid it from falling apart.
- Top with whipped cream or serve with vanilla ice cream for a delicious dessert.
Conclusion:
Now that you know how to make a gluten-free pumpkin pie without evaporated milk, you can enjoy this classic dessert without worrying about any lactose intolerance or dairy allergies. This recipe is easy to make and tastes just as good as the traditional version. Give it a try and let us know what you think!
