Crustless Dairy-Free & Gluten-Free Pumpkin Pie

It's almost time for Halloween! What better treat to have this season than pumpkin pie? I know! Pumpkin Pie with ice cream! This is the EASIEST pumpkin pie I've ever made! Then again, it's the ONLY pumpkin pie I've made, but whatever.

Ingredients:

1 14 or 15 oz can of pumpkin
1 1/2 cups full fat coconut milk (I just used the full can)
2 tsp vanilla
2 tbsp light olive oil
1 egg (To make this recipe Vegan, just use egg substitute)
1 cup brown sugar
1/2 cup gfree flour
2 tbsp corn starch
2 tsp baking powder
1/4 tsp xanthan gum
1/2 tsp sea salt
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp nutmeg
1/4 tsp ground cloves

You can find canned coconut milk in the ethnic foods section of your grocery store.

Method:
Pour all the dry ingredients into an electric mixer, then all of the wet ingredients on top of them. Stir immediately on medium speed until combined. Scrape the bowl and mix once more. Pour into a 9" glass pie pan lightly coated with cook-and-spray. Pop in the oven for an hour at 350 degrees F. When it's done, the center should not be wet.

Take out of the oven and cool completely on a wire rack. Refrigerate until you're ready to serve. Heat your pie and serve with coconut-milk ice cream or whipped cream! (Whipped cream isn't dairy free, but the coconut-milk ice cream is!)

Mom's favorite dairy free ice cream. It's incredibly creamy!

Nully's Tips:
You can easily make this a vegan recipe by simply substituting egg substitute for the real egg.

" Ye that love the LORD hate evil... " ~ Psalm 97:10