Dairy-Free Soy-Free Pumpkin Pie
"For a gluten-free crust option, see the recipe below this one...."
INGREDIENTS
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Easy Pie Crust:
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1-1/2 cups all-purpose or whole wheat pastry flour
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1-1/2 teaspoons sugar
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½ teaspoon salt
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6 tablespoons grapeseed, rice bran, or non-GMO canola oil
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3 tablespoons cold water
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Dairy Free Soy Free Pumpkin Pie Filling:
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½ cup brown sugar, firmly packed
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¼ cup white sugar
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1 teaspoon ground cinnamon
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½ teaspoon ground ginger
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¼ teaspoon ground nutmeg or allspice
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¼ teaspoon ground cloves
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½ teaspoon salt
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2 large eggs
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1 15-ounce can pumpkin puree
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1 teaspoon vanilla extract
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1 cup regular canned coconut milk (I use the full-fat version)
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1 unbaked pie shell (see below for my regular or whole wheat easy and flaky pie crust recipe, for the popular Pamela’s gluten-free pie crust recipe, or for another gluten-free option, try this recipe, substituting soy-free non-hydrogenated shorteni
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