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 oven to 375°F.
- In a large mixing bowl, whisk pumpkin puree, coconut condensed milk, cornstarch, pumpkin pie spice, and vanilla until smooth. (Pro Tip: To make your own pumpkin pie spice for this recipe, combine 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. grated nutmeg, and 1/4 tsp. ground allspice in a small bowl.)
- Pour mixture into pre-baked pie crust.