Pumpkin Pie (Dairy Free, Gluten Free)

I know I rarely post holiday-ish recipes but since Thanksgiving is right around the corner (literally!), I thought I would post my version of this holiday staple.

The original recipe for this pie called for sweetened condensed milk, but since we cannot all tolerate dairy well in my house, I use the sweetened condensed coconut milk by Nature's Charm and it works super well! This condensed milk is very thick and creamy, with only a slight coconut taste (to my taste buds). The coconut flavor does NOT interfere with the taste of the pumpkin pie. Please note that evaporated milk, coconut or otherwise, cannot be used instead of the coconut sweetened condensed milk here.

As time permits, I do make my own crust and really love the Copy Cat crust by Brittany Angell. Her gluten-free crust works very well anywhere you need a pie shell and can be easily doubled for pies that need both a top and bottom. However, I have been known to buy premade pie shells and have found that the one by Wholly Wholesome, found in the freezer section of my natural foods store, is just perfect.

I do use Young Living Vitality™ oils in place of the spices usually called for, but I will list the ground spice options in the recipe.

Pumpkin Pie

1 9-inch gluten-free pie crust (premade or homemade)
1 15-ounce can pumpkin puree (not pumpkin pie filling)
1 11.25-ounce can sweetened condensed coconut milk (I use Nature's Charm)
2 large eggs, lightly beaten
6 drops Young Living Cinnamon Vitality™ Oil (or 1 teaspoon ground)
3 drops Young Living Ginger Vitality Oil™ (or 1/2 teaspoon ground)
3 drops Young Living Nutmeg Vitality Oil™ (or 1/2 teaspoon ground)
1/2 teaspoon salt
Topping of choice, optional (Coconut cream recipe here)

Preheat the oven to 425 degrees. Add all of the pie ingredients, except for the crust, to a blender and blend until smooth. Pour into the prepared crust and bake for 15 minutes.

Reduce the oven temperature to 350 degrees and bake for 40-45 minutes or until the pie is only slightly jiggly. Cool. Garnish with dairy free dessert topping, if desired.

Store leftovers covered in the refrigerator.

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