This creamy, festive holiday dessert delivers all the flavor of a classic pumpkin pie without the dairy, egg, or gluten. Condensed coconut milk, which is available in grocery stores' baking aisles, stands in for the usual cream, and cornstarch thickens the filling instead of eggs. As for the pie crust, grocery stores now sell many options for gluten-free versions. The recipe is a Yummly original created by Danielle Moore.
- Preheat the oven to 375°F.
- In a large mixing bowl, whisk together the pumpkin puree, coconut condensed milk, cornstarch, pumpkin pie spice, and vanilla until smooth.
- Pour the mixture into the pre-baked pie crust.