Dr. Noah’s Gluten Free / Casein Free Pumpkin Pie Recipe – Happy Thanksgiving!

Dr. Noah’s Gluten Free / Casein Free Pumpkin Pie Recipe

Pumpkin Pie Filling

  • 15 ounces canned pumpkin / 1 can  (trader joes or just use the classic Libby’s)
  • 3/4 cup palm / coconut sugar (any sugar will work)
  • 2 ½ tsp. pumpkin pie spice
  • 3 eggs beaten
  • 1 cup coconut milk (I used the canned type)
  1. Preheat the oven to 350 degrees.
  2. Combine pumpkin, sugar, and pumpkin spice. Stir in eggs. Gradually add coconut milk. Stir ingredients until creamy and smooth.
  3. Pour pumpkin mixture into the *unbaked pie crust. Bake in the middle rack in the center of the oven for about 1 hour (or until knife inserted in the center comes out clean.) Cool for an hour on top of the stove then put in the fridge to chill.

*Full disclosure it is simply just to annoying for me to make my own pie crust – Wholefoods has a great gluten free / dairy free unbaked frozen pie crust that works great in this recipe and is perfect if you like quiches as well!

**I recommend using all organic ingredients if possible!

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