Pumpkin Pie – Dairy and Gluten Free

Dairy and Gluten Free, this Pumpkin Pie is scrumptiously delicious!

My best friend, Jodine, gave me this recipe. It was her mom’s and she has modified it to be dairy and gluten-free. I really enjoy good old-fashioned pumpkin pie, and I loved this! YUM!


1 unbaked 9” pie shell (gluten-free)
2 c pumpkin (16-17 oz can pumpkin)
1 can coconut milk
1 egg (I used two)
¾ cup sugar
½ tsp salt
½ tsp nutmeg
½ tsp ginger
¾ tsp cinnamon
¾ cup sugar or a bit less (Jodine added sugar because her mom used sweetened condensed milk in her recipe)


Mix all ingredients and turn into the pie shell. Bake at 375 until sharp knife inserted near center comes out clean (about 50-60 minutes). Cool. Refrigerate at least one hour. And here is Jodine’s secret ingredient – use maple syrup, spread carefully, as a light glaze.

Thank you, Jodine! Visit Jodine’s Website

Enjoy! ♥ Nancy

*For your health, try buying all organic! Support your local farmers and buy locally grown, too!

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