Gluten-Free, Dairy-Free Pumpkin Pie Custard

Gluten-Free, Dairy-Free Pumpkin Pie Custard

by Annette Bennett 1 year ago
5 (1)
45 minutes
240.9 kcal
42 g carbs
Description

Tastes just like the real thing. Bake in a gluten-free pie crust and you've got pumpkin pie.

Ingredients
  • 1 (15 ounce) can pumpkin puree
  • ½ (14 ounce) can coconut cream
  • ½ cup brown sugar
  • ⅓ cup almond milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. 2. Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.
  3. 3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts
serving: 6 servings
calories: 240.9 kcal
carbohydrates: 42 g
protein: 3.4 g
saturated fat: 5.7 g
cholesterol: 62 mg
sodium: 220.4 mg
fiber: 2.2 g
sugar: 37.6 g